Cachaça Daiquiri
Shake ∙ 3 min ∙ 23.7% ABV ∙
A shaken sour of cachaça, fresh lime, and sugar syrup, the Cachaça Daiquiri is the Brazilian-spirit twist on the classic rum Daiquiri. Grassy, funky cachaça pushes through the tart lime, sugar syrup rounding the edges into a crisp, bracing finish — a bright aperitif sip.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Cachaça 60 mlLime juice 15 mlSugar syrup 10 mlAngostura aromatic bitters 2 dashes
- Fine strain into the chilled glass
- Garnish with a lime wedge
Tips
- Shake hard with cubed ice for a full 12-15 seconds to properly dilute and chill this spirit-forward, low-juice mix, then double-strain into a chilled coupe.
- Squeeze lime juice fresh just before shaking; the small 15 ml pour means stale or bottled juice noticeably flattens the balance against the cachaça.
- Add the Angostura dashes into the shaker before shaking, not as a float, so the bitters integrate evenly through the cachaça and lime.
- Express the oils from the lime wedge garnish over the drink's surface before dropping it in, reinforcing aroma that the small citrus portion needs.
History
The Cachaça Daiquiri is a variation of the Daiquiri, a cocktail widely credited to Jennings Cox, an American mining engineer working in Cuba around the time of the Spanish-American War of 1898. Cox is said to have improvised the drink from rum, lime, and sugar at his home near the town of Daiquiri, on the southeastern coast of Cuba, which lent the drink its name. The cocktail later gained wider fame through Havana's El Floridita bar, where bartender Constantino Ribalaigua Vert refined and popularized it in the early twentieth century. This variation replaces the rum of the original recipe with cachaça, the Brazilian sugarcane spirit, giving the classic sour a grassier, more vegetal character.
