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Tokyo Daiquiri

The sibylline Tokyo Daiquiri is a wonder when it's in balance: rich and spicy, tart and gently sweet, and deeply savory. There's nothing quite like it. The differing sugar levels of old rums - and salt levels of soy sauces - are sure to affect the recipe. You may need to use less Fiery Ginger Syrup if you have a sweeter, gentler rum, and to adjust soy sauce by dashes or drops - the line between just right and completely overpowering is very fine. Originally solved by Hadi Ktiri at New Orleans's French 75 Bar.


  • ½ oz Fiery Ginger Syrup
  • 2 oz aged rum
  • ½ oz fresh lime juice
  • ⅛ oz low-sodium light soy sauce


  • Add all ingredients to a cocktail shaker
  • Add ice and shake hard for 10 seconds
  • Strain into a chilled coupe


  • coupe


  • lime twist


Robin Sinhababu