Lemon Daiquiri

By Rosie Schaap

Lemon Daiquiri
Sam Kaplan for The New York Times. Food stylist: Susan Ottaviano. Prop stylist: Maeve Sheridan.
Rating
4(43)
Notes
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Is a daiquiri a daiquiri only if it includes lime? Nope. Even bars in Cuba, the drink’s homeland, play pretty fast and loose with daiquiri variations. The lime shortage of 2014 inspired me to try it with lemon instead, and the result is bracing and a little disorienting (in a good way) — like a union between a traditional daiquiri and a Tom Collins. And I like what the distinctive funkiness of rhum agricole adds to the drink. Swap in different fresh, seasonal citrus juices whenever the mood strikes (but adjust the amount of simple syrup accordingly, as other fruits are inherently sweeter than lemons). I’m thinking a daiquiri with clementine juice will hit the spot come winter.

Featured in: Lime Is of the Essence

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Ingredients

  • 2ounces rhum agricole blanc (like Neisson)
  • 1ounce fresh lemon juice
  • ½ ounce simple syrup
  • Lemon verbena for garnish
Ingredient Substitution Guide

Preparation

  1. Step 1

    Shake all ingredients except lemon verbena with ice, and strain into a cocktail glass.

  2. Step 2

    Garnish with verbena.

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4 out of 5
43 user ratings
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Cooking Notes

Mike

I've been making this for years as a Rum Sour but the verbena is a nice add. Sometimes half spiced rum, or ginger simple syrup can be great substitutions.

Micki

I improvised a little at home and found that the rum I used was really terrible (very cheaply bought) so I had to add more simple syrup, close to 3/4 of an oz

Mike

I've been making this for years as a Rum Sour but the verbena is a nice add. Sometimes half spiced rum, or ginger simple syrup can be great substitutions.

TRL

Is this like a lemon drop with rum?

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