Daiquiri Cocktail

Choosing the right mixing technique for making a cocktail is straight forward. In the case of the Daiquiri, it is shaken because it contains the juice of a lime. Charlotte demonstrates how to make a classic daiquiri cocktail as well as how to properly shake a cocktail.


1 1/2 oz rum 1/2 oz fresh lime juice 1/2 oz simple syrup


shake with ice strain into a chilled cocktail glass garnish with a lime wedge or wheel


Maximilian Tagher 19 Jul 2011
11:18 am

Besides letting customers see the drink as you make it, is there any reason to make the cocktail in the glass rather than the shaker tin?

Chris Milligan 20 Jul 2011
9:03 am

Lots:  Yes , the guest seeing the drink ebing made.  Second, if you have to walk away becaseu you ran out of an ingredient or have to bust up a fight, you can see where you left off.

CVoisey 26 Jul 2011
9:49 am

Thanks Chris, yes exactly I like the visual reference of knowing where I am with a drink in case I am distracted by good conversation.  I also personally find it easier and quicker to break open glass on tin as opposed to tin on tin.

blair frodelius 28 Jul 2011
9:44 am


Would it make sense to add the spirits last, in case of accidentally pouring too much of a modifier, a sweetener, or citrus juice into the mixing glass?


Blair Frodelius

CVoisey 11 Aug 2011
4:31 pm


Good catch!  It is a good idea to add the expensive spirits last in case mistakes are made and one needs to start over with the cocktail.
From a different angle I like to formulate and train bartenders on new recipes by learning the ingredients in pairs where the quantity is the same - for example 3/4 oz gin 3/4 oz scotch 1/2 oz lemon 1/2 oz simple etc etc.  This seems to help them remember a cocktail recipe, which in turn means they are less likely to make a mistake and they will also serve it quicker as they only pick up the 1/2 oz side of the jigger once.
As long as there is a good reason for the method which you choose to employ when fixing a cocktail, that is the main thing.

Cheers to you!

Luke S 30 Aug 2011
1:45 pm

Hi Charlotte,

Wouldn’t a third important reason to shake/stir be to add water / bring down the proof of the drink?

Glad to have another cocktail aficionado posting videos / recipes here on small screen network. The more, the better.

Todd Appel 24 May 2012
7:00 am

About pouring spirits last, I have to disagree. I think it is a protocol that has been around for a long time, one that was always mentioned around me as a new bartender, and makes little sense to me. There is still the same capacity to make an unalterable error. Most errors are fixable at home…and I very rarely made pouring errors behind the bar at work… I also found these systems are not very efficient for a pro at a busy bar. No offense, but much ado about nothing. At home, practice any way you wish…at a busy bar, practice in the most efficient way possible. If this is your style, no problem, but it isn’t something that should be a hard rule

CVoisey 24 May 2012
7:40 am

Hi Todd

Thanks for your comment.  I believe there is always a good argument for doing things in many different ways and I try to give a reason for the way that I do things so that there is a little more thought behind the action.  I agree that as a professional bartender in full flow one works quickly, focused and efficiently to make great consistent cocktails in a timely manner and following every “good pratice” is no longer necessary.  The example of pouring spirits last in case you make a mistake and therefore might have more chance to save the expensive ingredient is also just a simple reminder to new bartenders that spirit is expensive and should be handled with care.
Thanks for watching!

Todd Appel 24 May 2012
9:35 am

Hey Charlotte!

I agree that this was clearly done with the new or apprentice bartender in mind. Often these mnemonic aids or other techniques gain a life of their own and we forget why they were there in the first place. Love your channel!! Top notch!

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