FLIGHT OF THE DAIQUIRIS!
Most people probably think of a blender drink when they hear “daiquiri,” but that’s a pretty recent development. The history of the daiquiri is far too involved and rabbit-holey to go into here, I’ll just say the idea that it was invented my American mining engineers in Cuba during the Spanish-American war seems pretty ludicrous.
There are countless ways to make this cocktail. It’s kind of what they call a Mr. Potato Head, in that you can plug-and-play the parts in a ton of combinations. I have for you here today 3 varieties.
· THE BASIC (2-1-1 ratios)
o 2 oz. (60) white rum (Cruzan aged light rum)
o 1 oz. (30) simple syrup
o 1 oz. lime juice
§ Shake with ice and pour into a chilled coupe
· THE FUNK
o 1 ¾ oz. (52) white rum (Cruzan aged light rum)
o ¼ oz. (7) Jamaican over-proof rum (I used Rum Fire)
o 1 oz. (30) simple syrup
o 1 oz. lime juice
§ Shake with ice and pour into a chilled coupe
Over-proof Jamaican is a rum with a tropical fruit, overripe banana funkiness to it. Even with this tiny amount it is very present in the cocktail. The Rum Fire brand in particular has a label that looks like it was designed on an Angel Fire website.
· THE HEMINGWAY
o Like the daiquiri itself, the story of this version of the cocktail has a nebulous history. Supposedly it started as Papa ordering a daiquiri with double rum and no sugar, which would be a horrible 4 oz. of booze and 1 oz. of lime. And it may or may not have been because he was diabetic. Which is always good for a weapons-grade alcoholic. The modern recipe is much improved.
o 2 oz. (60) white rum
o ¼ oz. (7) maraschino liqueur
o ¾ oz. (22) lime juice
o ½ oz. (15) grapefruit juice
§ Shake with ice and pour into a chilled coupe