Shake up this perfectly balanced classic daiquiri recipe

Think daiquiris are just sickly sweet strawberry slush? Think again. Toronto's La Cubana on Ossington shares their classic daiquiri recipe just in time for summer.

Serves 1

Preparation time 5 minutes

It might share the same name, but that hangover-guaranteed, sugary strawberry slush is a far cry from the OG daiquiri recipe.

Contrary to popular belief, American writer Ernest Hemingway did not in fact invent the daiquiri, though he was known to drink plenty of them during his years living in Cuba. The drink was invented at the turn of the century by Jennings Stockton Cox Jr., an American engineer working in the iron-ore mines in Daiquiri, Cuba.

Legend has it that Cox ran out of gin while entertaining guests and mixed up a drink with what he had on hand: his monthly ration of the local Bacardi rum, lemons and sugar.

The drink became popular locally, until Cox made the drink for Lucius W. Johnson, a visiting U.S. Navy officer who then introduced the daiquiri to the Army and Navy Club in Washington, D.C.

Somewhere along the line, lemons were swapped with limes and a tall glass with crushed ice became a shaken drink in a chilled coupe glass — a cocktail that deserves to be known a little better. 

Shake one up for yourself with this classic daiquiri recipe from La Cubana, a low-key spot for authentic Cuban fare on Ossington


  • 2 oz Havana Club Anejo 3 Anos
  • 1 oz freshly squeezed lime juice
  • 1 oz turbinado simple syrup
  • Sugar, for the rim
  • Lime wheel, to garnish


  1. Add all ingredients to a shaker tin with plenty of ice and shake vigorously.
  2. Double strain into a chilled coupette rimmed with sugar.
  3. Garnish with a thinly sliced lime wheel.

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