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Make Me a Cocktail

Jovencourt Daiquiri
Cocktail recipe

Rating

4.68 / 5
The Jovencourt Daiquiri—often described as a Mezcal Daiquiri—was created by influential New York bartender Phil Ward, a key figure of... ... more The Jovencourt Daiquiri—often described as a Mezcal Daiquiri—was created by influential New York bartender Phil Ward, a key figure of the modern craft-cocktail era. Ward is widely known for helping define agave-forward contemporary classics, and this drink reflects that same sensibility: a familiar sour template reimagined with smoky complexity. Built like a classic Daiquiri, the Jovencourt keeps the bright snap of lime and the soft sweetness of simple syrup, but adds a measured touch of mezcal alongside light rum. The result is crisp and refreshing yet subtly earthy and smoky, with the mezcal acting more like a seasoning than a takeover—lifting aromatics and adding depth without sacrificing the clean, balanced structure that makes a Daiquiri timeless.
Recipe source
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Steve the Bartender
Base ingredient
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White rum
Calories
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254 calories
Alcohol content
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25% | 2.83 units *

Tags

White rum ingredient icon
White rum cocktails
tag icon
Strong cocktail
Tropical
Summer
Smoky
Tiki

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Method
How to make a Jovencourt Daiquiri

Serves 1 · Takes 5 minutes
White rum 60 ml (Barbancourt White), Mezcal 7.5 ml, Lime juice 22.5 ml, Simple syrup 22.5 ml
Add the light rum, mezcal, lime juice, and simple syrup to a cocktail shaker
Fill the shaker with ice and shake hard until well-chilled (about 10–12 seconds)
Double strain into a chilled coupe glass
~ The mezcal portion is intentionally small—think of it as an aromatic accent that adds gentle smoke and earthiness without overpowering the drink. ~

Power tips
Elevate the Jovencourt Daiquiri with these master mixologist tips

Choose a grassy/clean white rum and treat the mezcal as a seasoning—not a split base. Barbancourt White works because it’s dry and cane-forward; if you sub in a rounder rum, drop the simple syrup 2.5–5 ml or the mezcal will read as “smoky sweet” instead of “smoky lift.” Keep mezcal in the 5–10 ml band unless you want it to become an agave Daiquiri.
Dial in lime like a pro: squeeze to order, then strain out pulp (pulp can taste bitter once aerated). If your limes are very acidic (common when firm and heavy), reduce lime to ~20 ml; if they’re softer/juicier and less sharp, go up to 25 ml. The mezcal amplifies perceived acidity, so small lime adjustments make a big difference.

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·  Shake  ·  Double  · 

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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