Bubblegum Daiquiri
Shake ∙ 3 min ∙ 22.7% ABV ∙
A shaken riff on the Daiquiri, the Bubblegum Daiquiri mixes light gold rum, Licor 43, bubble gum syrup, and fresh lime, served up in a coupe. Candy-sweet bubblegum hits first, Licor 43 rounds it out with a vanilla warmth, and fresh lime pulls the finish back tart before it turns saccharine.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Light gold rum 50 mlLicor 43 Original liqueur 10 mlBubble gum syrup 10 mlLime juice 15 mlCreole-style bitters 2 dashesSaline solution 1 dash
- Fine strain into the chilled glass
- Garnish with a lime wedge or a pack of bubble gum balanced on the rim
Tips
- Shake all liquids hard with fresh ice for a full 12-15 seconds to fully dilute and chill this rum-heavy build before fine-straining into a chilled coupe.
- Measure the bubble gum syrup and Licor 43 precisely against the lime juice so the drink doesn't tip overly sweet, since both add sugar alongside the syrup.
- Add the saline solution and Creole bitters dashes directly into the shaker before shaking, not as a float, so they integrate fully into the citrus-rum mix.
- Squeeze lime juice fresh just before shaking, as bottled juice flattens the acidity needed to balance the syrup and liqueur in this shake-style daiquiri.
History
The Bubblegum Daiquiri is a modern flavored twist on the classic Daiquiri, the rum sour whose invention is widely credited to Jennings Cox, an American mining engineer stationed near the town of Daiquiri in eastern Cuba around 1898. According to the accepted account, Cox mixed local Bacardi rum with lime juice and sugar over ice after running short of other spirits, and named the drink after the nearby mining settlement. The cocktail remained largely local until 1909, when U.S. Navy Rear Admiral Lucius W. Johnson, who had tasted Cox's drink in Cuba, introduced it to the Army and Navy Club in Washington, D.C., helping it spread in the United States. This bubblegum-flavored version follows the long tradition of flavored Daiquiri riffs that grew out of the drink's twentieth-century popularity, replacing part of the classic sour build with a sweet, confectionery-style syrup for a candied, nostalgic character.
FAQ
What is in a Bubblegum Daiquiri?
Light gold rum, Licor 43, bubble gum syrup, and fresh lime juice, shaken and served up in a coupe with a lime wedge. A dash each of Creole-style bitters and saline solution can be added to sharpen the sweetness.
How do you make a Bubblegum Daiquiri?
Shake light gold rum, Licor 43, bubble gum syrup, and fresh lime juice hard with ice, then fine-strain into a chilled coupe glass and garnish with a lime wedge. The optional dash of Creole-style bitters and saline solution rounds out the sweetness.
What is a Daiquiri made of?
A classic Daiquiri is rum, fresh lime juice, and sugar or simple syrup, shaken and served up. This build follows that same shaken-sour structure but swaps in bubble gum syrup and Licor 43 alongside the rum and lime.
Can you make a frozen Bubblegum Daiquiri?
This recipe is built as a shaken, up-served coupe drink rather than a blended one. To take it frozen, blend the same rum, Licor 43, bubble gum syrup, and lime juice with ice instead of shaking, though the texture and dilution will differ from the card recipe.
What drink tastes like bubblegum?
The Bubblegum Daiquiri is built specifically for that flavor, using a bubble gum syrup alongside light gold rum, Licor 43, and lime juice. The syrup delivers the candy-sweet note up front, while the lime and optional bitters keep it from tasting purely like candy.
