The Daiquiri is without doubt the staple drink at FNND HQ. It is fresh, simple and delicious. Before there were blenders and slushy machines and neon coloured paper umbrellas, there was the traditional daiquiri, simple and sophisticated and loved by Hemingway. If you master the art of making a straight daiquiri, then you can make the majority of classic sweet/sour balanced drinks.
Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the Daiquirí evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass.
Nowadays the daiquiri usually takes one of two forms – it is either shaken and strained or blended with crushed ice. sometimes the bartender might add Cointreau or fruit such as strawberries but surely this is not a proper daiquiri, right?
well here are some variations of the drink. plus the straight up recipe that should be mastered by every man and woman who calls themselves a bartender…
The Classic Daiquiri
You can’t get much easier than a classic Daiquiri, and yet it remains one of the most delicious cocktails around.
2 oz. white rum, however, I personally prefer an aged golden rum but it’s not the traditional version
1 oz. fresh lime juice
1/2 oz. simple syrup (1:1)
Tools: shaker, strainer
Shake ingredients and strain into a chilled glass.
2 oz. añejo rum
.75 oz. lime juice
1 oz. honey syrup (1:1)
1 oz. Brut Champagne/Cava/Prosecco
Combine the first three ingredients with ice in a shaker. Shake, strain into a chilled cocktail glass, and top with champagne.
This is a rich and effervescent cocktail with a delicious backbone of orange blossom honey. A perfect way to wave goodbye to the long warm days of summer and usher in the cool crisp days of fall.
The Royal Daiquiri
2.5 oz Gold Rum
1 oz Lime Juice
.75 oz Crème Yvette
1 dash of Orange Bitters
Shake all ingredients with ice and strain into a chilled cocktail glass filled with crushed ice.
Despite the hefty amount of Crème Yvette the drink is not sickly sweet. The floral notes from the Crème Yvette add a nice delicate touch and the vanilla complements the flavors of the rum. There is a delicious berry aroma and flavor that makes you yern for the long warm days of summers.
La Florida Cocktail
2 oz Banks 5 Island Rum
.75 oz Lime Juice
.5 oz Crème de Cacao
.25 oz Sweet Vermouth (Cinzano)
1 barspoon Grenadine (Hibiscus Grenadine)
Shake with ice and strain into a chilled cocktail glass. Garnish with a lime wheel and enjoy.
The drink is well put together and despite the .5 oz of Crème de Cacao the chocolate flavor is still subtle and interwoven with the herbal qualities of the vermouth. The final flavor is not one you would except but its delicious and well worth exploring.
2 oz White Rum (Brugal Blanco)
.5 oz Lime Juice
.25 Triple Sec (Luxardo Triplum Triple Sec)
5 or 6 Strawberries hulled and quartered
Muddle the strawberries with the lime juice and triple sec in a cocktail shaker to create a thick paste and extract all the juice. Add the rum, ice, shake, and double strain into a chilled cocktail glass.
Double straining is crucial for this drink in order to keep the muddled and pulverized bits of strawberry from ending up in the drink. This is tart and refreshing without being overwhelmingly sweet. The strawberry flavor remains fresh and crisp, complemented by the funky qualities of the rum. The triple sec helps take a slight edge off the drink while adding an underlying orangey sweetness.
The Hemingway Daiquiri
The Hemingway daiquiri is the stuff of legend and is shrouded in mystery. No one really knows for the sure the exact recipe and the drinks true history.
And a sugarless daiquiri is one of the most tart and undrinkable concoctions ever created. How Mr. Hemingway ever finished 16 of them I’ll never. Instead I offer up one that is pleasing and refreshing to the palate.
2 oz. white rum (Brugal Blanco)
.5 oz Simple Syrup
.75 oz fresh lime juice
.25 oz. fresh grapefruit juice
.25 oz. maraschino liqueur
spent lime shell
Shake ingredients, strain into a chilled glass with crushed ice. Garnish with a lime wheel and cherry.
original variations by drinkslab.wordpress.com