Daiquiri

A daiquiri is made from white rum, fresh lime juice, and simple syrup. The rum is the dominant ingredient — typically 1.5–2 oz per drink — and is the primary gout hazard. Ethanol raises uric acid production while simultaneously reducing kidney excretion, which can trigger a flare within hours to a day, especially if you are already hyperuricemic.

The simple syrup is the second problem. Table sugar is half fructose, which is metabolized through a pathway that directly generates uric acid. Even a modest pour of syrup can acutely elevate serum urate, and commercial or frozen daiquiri mixes often contain high-fructose corn syrup, which is even worse.

What helps

On the positive side, the fresh lime juice contributes vitamin C and natural citrate, both of which modestly support uric acid elimination. However, the typical 0.5–1 oz of lime in the drink is far outweighed by the rum and sugar.

Practical guidance

If you are in or near a flare, skip the daiquiri entirely. If your urate is well-controlled and you choose to indulge, limit yourself to one small drink on rare occasions. Ask the bartender for extra lime and very little simple syrup, skip the sugar rim, and drink a full glass of water alongside to blunt dehydration and alcohol concentration. Frozen daiquiris with mango, strawberry, or other fruit syrups add even more fructose and should be avoided.