An Easy-Drinking, Low-Proof Daiquiri Recipe | Wine Enthusiast
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An Easy-Drinking, Low-Proof Daiquiri Recipe

Kevin Beary, beverage director, Three Dots and a Dash and The Bamboo Room, Chicago

At The Bamboo Room, a bar hidden within Chicago tiki lounge Three Dots and a Dash, guests were greeted with a snack-sized, two-sip Sherry Daiquiri, also known as a Snaiquiri, over shaved pineapple ice. It was a lower-octane alternative to a traditional Daiquiri made with rum.

“A bolder Sherry stands up pretty well,” says Kevin Beary, beverage director of the venue. He opts for manzanilla Sherry, a dry, saline style, preferably aged under a blanket of yeast called flor. Note: This recipe makes a single full-sized serving, double what Beary served guests.


2 ounces manzanilla Sherry (Beary used Bodegas Alonso Velo Flor Manzanilla)
1 ounce lime juice
½ ounce Martinique sirop de canne (store-bought simple syrup made with sugarcane from Martinique)
Lime wheel, for garnish


In cocktail shaker, combine all ingredients, except garnish, with ice. Shake well, and double-strain into coupe glass. Garnish with lime wheel floated atop drink.

To make mini “Snaiquiris,” divide the recipe above between two small cordial glasses without garnish.