Daquiri question

I know the daquiri is not Tiki, but I have a question:

1 1/2 ounce light rum
1 ounce lime juice
1 teaspoon superfine sugar
Blend with Ice

that's according to the bartender's bible...but why is it so sour? Is it supposed to be VERY tart?

Are you using fresh lime juice or the concentrated juice in the plastic squeeze lime?
:drink:

I made one last weekend using nearly the same recipe and it was spot-on. It's all in the fresh lime!

-Z

Ditto:
Fresh Lime

Dear L,
the key here is sugar... rather than use powdered sugar which only partially dissolves in cold liquids try making up some sugar syrup (1 cup sugar to 1 cup hot water... stir til it all dissolves... it keep forever)
Now try the drink with half as much sugar syrup as lime juice and try that the add sugar til you get YOUR daiquiri.
cheers
aw

Thanks guys! yeah, i was using the squeeze bottle lime juice and powdered sugar!

one thing: super fine sugar is not powdered sugar ~ its..well.. super fine sugar.. smaller granules. dissolves more readily in liquids, and makes a finer texture in your baked goods..

you can buy it at the supermarket C&H's Baker's Sugar in a cardboard milk carton.

its a good thing
elicia