3 Very Different Rums, 3 Very Different Daiquiris
Adding the same amount of lime juice and syrup to the 3 rum options still yields very different flavor profiles for consideration
We’ve established that white rum isn’t really a thing, but have nonetheless narrowed in on 3 sugar-based-distillates-that-happen-to-be-clear that could be the star of the house daiquiri. But each of those bottles tastes very different, so we expect some drastic variation in potential daiquiri profiles…
Choosing a White Rum for the House Daiquiri
I think I drank my first “classic” Daiquiri in 2014. I don’t remember where, but I remember it being a seminal moment. One of the first times I realized that lots of cocktails had a history beyond the big umbrella drinks, and probably one of the reasons I got interested enough to start writing about them several years later.
But first, we need to align on the right ratio for the test drinks.
The Ratio
As I mentioned in the initial roundup, the “classic” ratio for the Daiquiri is a doozy (along with just about all of the OGs from TFAoMD). I’ve messed with a few different ratios, but I prefer the simplest both in profile and in ease of mixing:
2oz White Rum
1oz fresh lime juice
1oz simple syrup
This does yield more than the “standard” 3oz cocktail, but the ease is worth it here. It also gets the drink down to below 20% ABV which is generally where I want a sour. The dilution factor is higher here as well since you’re shaking, not stirring.
The Daiquiris
With Clement Agricole
The grassy, musky, funkiness that’s prevalent in the spirit itself shines through in the cocktail as well. If not for the color I think it would be easy to believe this was made with an aged spirit given the complexity on the finish. But the flavors never quite meld like you expect, and it tastes more like the spirit has been modified than any new cohesive drink has been created. It’s very interesting, I’m just not sure it works.
With Uruapas Charanda
This is all well-balanced, with the toasty notes from the spirit running away with the lime and sugar additions but the grass sticking around on the finish. The nose does still come off strongly of molasses, and there’s still a boozy edge throughout, but most of the harder edges of the spirit are rounded by the mix. You still taste the rum, but it doesn’t dominate alone.
With Diplomatico Planas
Even though the spirit doesn’t smell very grassy, the cocktail does for some reason. It’s like all the wood nose of the spirit gets swallowed up in the mix and what’s left is a grassiness that the juice itself misses. The sweetness from the rum does help balance the drink though, and if anything it can finish a bit over-sweet in the Daiquiri.
The Verdict
Clement just doesn’t work here, unfortunately. I really like the ingredient, and I have no doubt that it can create a great cocktail, but I don’t think it can make a great Daiquiri without some heavy lifting to the bill.
But between Uruapas and Diplo, I’m really not sure. Both are good, neither is great. Thye’re just a bit basic. And there’s nothing wrong with that. But I don’t want my house Daiquiri to be so pure that it’s uninteresting. So, I’m going to search for a bit of a twist to add in to make the drink my own…