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Brugal Extra Dry daiquiri recipe

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This cocktail has none of the cloying sweetness that one usually associates with daiquiris. That's because Brugal Extra Dry rum serves as the base, which has been aged in American oak casks for two to five years and then triple filtered. The result? A rum that isn't sweet, but rather smooth, dry, and mellow, ready to be served in ways you never thought you would enjoy rum, like on some rocks with a splash of soda. Of course, it makes for fantastic mojitos and daiquiris, too.

This is closer to how Hemingway would have liked his daiquiris — although perhaps calling them spirit forward is a bit of an understatement. The novelist apparently walked into the El Floridita bar in Havana, Cuba one day, where the bartender was already making a few. Hemingway inquired what the drink was, and the bartender offered to let him try one. He suggested an improvement: Nix the sugar, and put in twice the rum. Thus the Hemingway daiquiri was born. It's a nice story, but it's probably a good idea to keep a little sugar in there for balance, which is exactly what this recipe does.


  • 2 fl oz Brugal Extra Dry rum
  • ½ fl oz lime juice
  • ½ t superfine sugar
  • 1 lime wheel, for garnish


1. Fill a cocktail glass with ice to chill.

2. In a cocktail shaker, combine the rum, lime juice, and sugar with ice, and shake.

3. Discard the ice in the glass, and strain the cocktail into the glass. Garnish with a lime wheel.

Serves: 1



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