In the 1970's and 80's, the daiquiri fell into disrepair. It went from a well balanced and tropical refreshment to an ICEE with alcohol. Unfortunately, it has never really received the modern mixologist treatment to clean it up. While Manhattans, Martinis, and Margaritas have been brushed off and re-calibrated, the daiquiri is having a hard time shaking off its frozen reputation. In fact, there are some places that are doubling down with more flavors and faster service for frozen libations. Making your own, based off the original recipe, is much easier than one may think.
Jennings Cox was hosting a party in Cuba when he ran out of the gin his guests were consuming. In a bit of a panic, he ran out and bought the easiest to find spirit he could. He came back with rum instead of gin, and ended up making what should have been called a rum sour. Cox felt the cocktail was too good for such a basic name, and instead named it after the nearby beach, Daiquiri. It was originally created as a punch; Admiral Lucius W. Johnson brought it back to the United States and helped turn it into a single serving cocktail at the Army and Navy Club in Washington D.C. Somewhere in the translation the lemon was replaced with lime. While the Daiquiri was born in Cuba in the early 20th century, it was not until after Prohibition that the drink became a hit. Writers who had headed down to the Caribbean during those dry years discovered it and added it to several of their books, with Ernest Hemingway even creating his own version of the drink.
The Daiquiri is definitely a sour, but like the Jack Rose gets some of its flavor from a different source. Most sours use lemon, which was true of the original Daiquiri recipe. It now uses lime. When you can find one that is made fresh, it is a delicious treat. No other flavors needed.
A warm day and a cold cocktail. What more could you want?
The Daiquiri
1.5 oz./45 mL white rum
1 oz./30 mL simple syrup
.75 oz./ 23 mL lime juice
Glass: Cocktail or Coupe
Garnish: Lime wedge
Ice: None
Pour all of the ingredients into a mixing tin and shake vigorously until well chilled. Strain into a cocktail glass or coupe.
I. Love. This. Cocktail. It is one of may favorites to relax with for several reasons:
- It in incredibly refreshing on a blistering hot and muggy day.
- It is very, very simple to make.
- It has a perfect balance of tart and sweet.
I would personally add a little more lime to this version. It was a little sweet for me. It could also be the rum I was using was already a little sweet, and the combination overtook the lime a little. Though, in all fairness, I would have finished it no matter what. If you have not tried one of these yet, I suggest you do so soon. Fall is coming, and a Pumpkin Spice Daiquiri is nothing anyone wants to explore. Well...maybe if it is frozen.