Classic Daiquiri with Dehydrated Lime Garnish

The Daiquiri is unforgiving — there is nowhere to hide. Start with fresh lime juice, squeezed to order. Bottled lime juice oxidises quickly and produces a flat, dull Daiquiri. The ratio above (60ml rum : 30ml lime : 20ml sugar) produces a well-balanced drink, but if your limes are particularly tart, add 5ml more syrup. Chill the coupe glass in the freezer for at least five minutes before pouring — a warm glass drops the temperature of the drink significantly and shortens the time it stays at its best. Shake very hard, for a full 12 to 15 seconds. You want the shaker genuinely cold and the outside to have frosted over. Double strain through a fine mesh strainer to remove any ice chips — the Daiquiri should be completely clear and smooth in the glass. The garnish: a Citrus House Dehydrated Lime slice perched on the rim. A fresh lime wedge on a Daiquiri is technically correct but practically problematic — it slides off the coupe rim, sits awkwardly, and starts to look tired within minutes. A dried lime wheel stays exactly where you put it, holds its colour, and releases its aroma slowly throughout the drink. It is also the visual detail that tells your guest this Daiquiri was thought about.