Bacardi Cocktail

Near enough, though 15 ml of grenadine carries more sugar and far more body than 15 ml of simple syrup, so this drinks heavier and rounder. The pomegranate also takes some of the edge off the lime. Side by side the Daiquiri is sharper and this one is fruitier.

The grenadine, not the lime. Take it to 10 ml before you touch anything else. The 15 ml in the recipe assumes a tart, unsweetened pomegranate syrup, and most commercial bottles are considerably sweeter than that. If it then reads thin, put 3 or 4 ml of simple syrup back.

Some do, about 15 ml, for texture and a pale pink foam. It rounds off the lime and makes the drink look richer than it is. Shake once without ice to build the foam, then again with ice. Rest the lime wheel on the rim rather than in it, or the garnish just sinks.

Yes, and grenadine handles freezing better than plain syrup because the fruit keeps some flavor at low temperature. Blend 60 ml rum, 22 ml lime and 15 ml grenadine with roughly 150 g of ice for ten seconds. Drink it straight away, since the color separates pale as it melts.

A classic Bacardi Cocktail calls for 60 ml (2 oz) White rum, 22 ml (0.75 oz) Fresh lime juice, 15 ml (0.5 oz) Grenadine. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Bacardi Cocktail is roughly 25% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Bacardi Cocktail is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.