Daiquiris are not hard to make well, provided you can adhere to a couple easy-to-follow rules. That’s why they’re so useful for diagnosing the state of a bar’s cocktail-making ability—there’s nowhere to hide. If you’re using bad rum, or if your juice isn’t fresh, or if you lack the precision to get the ratios right, or if you don’t shake hard and long enough… the cocktail knows, and it can’t keep a secret.
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