The Daiquiri
  1. Shake ingredients with half cubed ice, and half crushed ice, until the tin frosts on the outside for perfect dilution.
  2. Double strain (with a julep strainer as the lower, second strainer) for a bit of ice on top.
  3. Lime oil on the rim and discard.
Recipe Notes

Adapted from a recipe by Karel ‘Papi’ Reyes.