Cuban-Style Daiquiri

  • Serves

    makes 1 Cocktail

  • Cook

    5 minutes


By Carey Jones and John McCarthy

Published on May 19, 2016

The daiquiri we know today traces back to Cuba circa 1898, and has stuck around the island as an extremely popular drink. Order a daiquiri in Havana today and you're likely to have a cocktail somewhere between what we know as the Hemingway (with the addition of grapefruit and maraschino liqueur) and a classic. In this version, we use a sparing measure of Luxardo Maraschino—a huge upgrade from what you'll find in Cuba proper—lending a hint of its complex, bittersweet cherry flavor.


  • 2 oz. white rum (such as Brugal)
  • 1 oz. freshly squeezed lime juice
  • 12 oz. simple syrup
  • 14 oz. Luxardo maraschino cherry liqueur
  • 1 lime, for garnish
  • Brandied cherries, for garnish


Step 1

Combine ingredients in ice-filled shaker; shake. Strain drink into a chilled coupe and garnish with a thin slice of lime and a brandied cherry.
Cuban-style Daiquiri

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