Online School of Cocktailory 
For drinking #alonetogether
Section 103: The Daiquiri (and other sours)
Now that you’re practically an expert on the sour template, you can swap any other spirit for the rum, swap juices, and raise or lower the added sweetener as needed. They won’t all taste good to you, but they’ll have good balance.
General fruit/garnish guidelines: Lemons & oranges play better with aged spirits than the more bitter or tart fruits will. Pretty much all citrus goes well with un-aged spirits like vodka, gin & white rum. Bitter fruits like grapefruit or cranberry are best when tempered with a little lemon, lime or maraschino and a little extra sweetener.
Shakin’ it! 
Martinis last month we delicately stirred on ice to control how much water diluted the drink. Our goal with sours on the other hand is not just to chill and lightly dilute it with water, but to aerate it so we get that nice frothy cold foam on top. Ideally you’ll want some type of tin shaker, because the metal will chill from the ice and in turn help chill your drink with less water melting in it. Keep you hands at the top and bottom of the shaker so the heat from your hands isn’t warming the tin. (Like back when we made that Mint Julep) Shaking in an oval shape, rather than straight back & forth will get more chill with less ice breakage. And you’ll need a strainer or sieve device depending on how big of ice chips you’re aiming to land in your drink. The smaller the chips, the longer your frothy foam (or wash line) will stay on your drink. Also the bigger the cubes you shake with the better. You’ll need to shake longer (about 20 seconds) but you get less watered down ice chips.
And now for the good part, here are some extended family 
relatives of the Daiquiri & other sours to get you going.
-The Bees Knees-
(Embarrassing sidebar story, this is the first drink I ever ordered at a bar. I was so nervous before going to a real bar that I bought a giant cocktail recipe book from Barnes & Noble and tried to find something that sounded good, having no concept of popular common drinks to order. The bartender had no idea what I was talking about, so I listed the ingredients and he informed me they didn’t have anything with honey. I’m pretty sure what he did end up making for me was a hack job of a Long Island with a blue curacao float, which I do not recommend. And the whole event scared me away from ordering anything but Cosmopolitans and whiskey sours and beer for a solid 5 years. Ok back to the recipe)
2 oz. London dry gin
3/4 oz. fresh lemon juice
3/4 oz. honey simple syrup
Shake w/ ice and strain into a chilled coupe.
(to make the honey syrup, you just mix 4 teaspoons of honey with 1 teaspoon of warm water, whisk, and chill before use. It’s so easy and yummy you’ll want to use it all the time)
I won’t write out all the recipes for the rest, as there are so many good ones and they’re easy enough to look up online, but here’s some crowd faves:
Southside (gin)
Jack Rose (apple brandy)
Amaretto Sour (almond liqueur)
Whiskey Sour (bourbon)
Monkey Gland (gin)
Zombie Punch (rum)
Mojito (rum)
Mai Tai (all the rums)
Smoke & Mirrors (scotch)
French 75 (gin & champagne)
French 76 (vodka & champagne)
Touch & Go (tequila)
Caipirinha (cachaça)
Tom Collins (gin)
Moscow Mule (vodka)
Alright that list ought to get you through the rest of this weird ass week. Ping me if you need more suggestions or have any questions.
Cheers & happy drinking!
Jet Tries 