Daiquiri No. 2

Because orange juice brings its own sweetness and only a fraction of lime's acidity, so the drink is deliberately softer. If it reads flat to you, take the lime back up to 15 ml and trim the orange to 10. That adjustment breaks nothing.

No. 1 is the plain one: rum, lime, sugar. No. 2 adds orange juice and a little curaçao, which is the drink in front of you. No. 3 usually means the grapefruit-and-maraschino build people now order as a Hemingway. Sources shuffle the numbers, so treat the list as a rough map.

Not quite. Cointreau is 40 percent and dry; supermarket triple sec often sits at 20 to 25 percent and much sweeter. At only 8 ml the gap is small, but with the sweeter bottle you will want a little extra lime. Curaçao is closer to the original intent.

It can, and you'd still have a drink — rum, lime and orange juice, which is a Daiquiri with the sugar coming entirely from the fruit. What you lose is the dry peel edge that keeps the orange from reading as breakfast. Drop it and add 5 ml of syrup, or the glass goes hollow rather than dry.

A classic Daiquiri No. 2 calls for 60 ml (2 oz) White rum, 8 ml (0.25 oz) Triple sec / Cointreau, 15 ml (0.5 oz) Orange juice, 8 ml (0.25 oz) Fresh lime juice. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Daiquiri No. 2 is roughly 30% 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 Daiquiri No. 2 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.