This whisky twist on the daiquiri will undoubtedly win you over. A bold claim, we know, but with the perfect balance of bitter and sweet it's a difficult one not to fall in love with.
The Daiquiri was created in 1896 by Jennings Cox whilst entertaining guests at a cocktail party which had recently run out of gin. We know, it's our worst nightmare too. Jennings made the ingenious decision to switch to rum and create a cocktail from the ingredients he had at his disposal.
We’ve made our version using our Oxford Rye, a delicious spirit made for mixing as much as for neat or over ice. It is most definitely not a whisky – having not been aged for the required three years – but we think this adds to its versatility, allowing it to really shine in whisky cocktails such as the Daiqui-Rye or Whisky Sour, another of our Top 5 favourites.
Affectionately nicknamed our ‘gateway whisky’ at the distillery, the underscoring of butterscotch and top notes of banana bread tempt the palette. Be warned, your tastebuds will stay for the transition into a tangy, tropical paradise.
This 3-ingredient citrus-led utopia requires a ‘no fuss’ method, despite requiring a shake. See below for how to mix your own.
- 50ml Oxford Rye
- 15ml Lime Juice
- 10ml Sugar Syrup
DAIQUI-RYE STEP-BY-STEP RECIPE
- Combine all ingredients in a shaker with lots of ice.
- Shake, shake, shake.
- Strain into a coupette.
- Garnish with lime and enjoy.