A Little Sweet, A Little Spicy: Daiquiris and Margaritas

Classic daiquiri. Photo by Brett Kosmider.

Daiquiris and margaritas are two of summer’s staple drinks, but if you know them only as the blended versions that every busy bartender hates to make, it’s time to give them a new, simpler twist. 

Serving these recipes at your next summer soirée will impress your guests – and with just a few ingredients!

Classic Daiquiri

pictured above

Many recipes call for half an ounce of a maraschino liqueur, but unless you have an expansive home bar, you probably don’t have that at the ready. In this version, the sweetness comes purely from the simple syrup and the hint of pineapple flavor in the rum. 

• 2 oz Plantation pineapple rum
• ½ oz simple syrup or agave syrup
• ¾ oz freshly squeezed lime juice
• Lime garnish

Combine the three ingredients in a shaker, and add plenty of ice. Shake vigorously until well chilled. Strain into a coupe glass, and garnish with lime. 

Spicy Cilantro Margarita

Give your margarita game a little kick with muddled cilantro and jalapeño in the mix. In this version, we skip the orange liqueur, but add half an ounce if that’s your jam. It won’t hurt anything. 

• Kosher salt or Tajín seasoning
• 2 sliced jalapeño rounds (without seeds)
• ½ cup fresh cilantro, chopped
• 1 oz freshly squeezed lime juice
• 2 oz blanco tequila 
• ½ oz agave syrup
• Lime garnish
• Cilantro sprig as garnish

Rim a cocktail glass with kosher salt or Tajín Clásico seasoning (for extra spice and flavor). Combine the jalapeño rounds, cilantro and lime juice in a shaker glass and muddle well. Add the blanco tequila, agave syrup and plenty of ice. Shake vigorously until well chilled. Pour the contents of the shaker, including the ice, into a cocktail glass. Garnish with lime and a sprig of cilantro.