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The Following Daiquiri recipes are from "The Fine Art of Mixing Drinks" (1948) by [[David Embury]]. "The original and correct recipe for the Daiquiri is stated in terms of a single cocktail as 1/2 teaspoonful sugar, juice of half a lime, and 1 jigger of white label rum. This is a cocktail that is difficult to improve upon. It is dry, yet smooth..." '''Daiquiri''' *1 part sugar syrup *2 parts lime juice *8 parts White Label Cuban Rum Shake vigorously with plenty of finely crushed ice and strain into chilled cocktail glass '''Daiquiri Grenadine''' Same as above, but use slightly less sugar and add two dashes of grenadine for each drink. Stir sugar, grenadine, and lime juice together thoroughly before adding the rum. This is sometimes called the SANTIAGO. '''Daiquiri De Luxe''' *1 part Orgeat or Creme d'Ananas *2 parts Citrus Juice made by mixing the juice of one large Lemon with that of three or four Limes *8 parts Cuban White Label Bacardi Or Havana Club Rum Shake vigorously with plenty of finely crushed ice and strain into chilled and frosted cocktail glasses. [[Category:Recipes]]

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