|IBA Official Cocktail|
|Primary alcohol by volume|
|Standard drinkware||Cocktail glass|
|IBA specified ingredients*|
|Preparation||Shake together with ice. Strain into glass and serve|
|* Bacardi cocktail recipe at International Bartenders Association|
- 1 History
- 2 First citations
- 3 New Versions
- 4 External links
The Bacardi Cocktail was originally the same as the Daiquiri, containing rum, lemon juice, and sugar; The Grenadine version of the Bacardi Cocktail originated in the US, while the original non-red Bacardi company recipe originated from Cuba.
Modern Bacardi Cocktail Recipe
- 1 oz Bacardi Rum (usually Bacardi Superior)
- 1/4 oz Grenadine
- 2 oz Sweet & Sour Mix
Shake & strain into a cocktail glass, and add a lime wedge garnish.
"Recipes for Mixed Drinks" by Hugo Ensslin, 1917
- 1 drink Bacardi Rum
- Juice of 1/2 lime
- 2 dashes Gum Syrup
Shake well in a mixing glass with cracked ice, strain and serve.
BACARDI Algunos De Sus Muchos Usos. ("Bacardi some of its many uses") (1930–1937)
Bacardi Coctel (Daiquiri Bacardi)
- El jugo de medio limon.
- Media cucharada de azucar blanca
- Una copita de Bacardi Carta Blanca.
Agitese con hielo picado y sirvase en vasos de coctel. Puede ser servido colado o sin colar.
IMPORTANTE: No altere el orden de los ingredientes.
"Bacardi some of its many uses", 1937
Bacardi Cocktail aka Daiquiri.
- The juice of half a lime.
- Half teaspoonful granulated sugar.
- 1½ oz. of BACARDI White.
Mix thoroughly, then shake well in cracked ice. May be served strained or unstrained. Important: Do not alter the order of the ingredients.
Bacardi Perfect ("Donach" Bacardi cocktail)
This version is less-garishly pink, has well-balanced citrus, is neither too tart nor too sweet, and has a presence of the rum. It may well be "perfect" to many palates! This was invented today by a Wiki registrant.
- Rum - white 4.5 cl (1 jigger)
- Rum - dark 0.5 cl (1 tsp)
- juice- Lime 0.5 cl (1 tsp)
- juice- Lemon 0.5 cl (1 tsp)
- syrup- sugar(1.5:1)0.5 cl (1 tsp)
- syrup- Grenadine 0.5 cl (1 tsp)
With 37.5% (alcohol) rum, this has 26.8% (ie 1.875 cl) alcohol per serving (of 7.0 cl).
Pre-cool all components, shaker and glass. Shake briefly over ice (we don't want to dilute it too much!), and strain into a cocktail glass. Garnish with a cherry (preferably a pitted real one).
If a more prominent citrus presence is desired, each juice can be increased to 1.0 cl (1 dstspn) instead. The serving is then 8.0 cl, but the amount of alcohol is still 1.875 cl per serve. It is now, of course, more diluted, being 23.4% alcohol: but the actual quantity of alcohol is unchanged.