The Daiquiri is one of those golden age cocktails that gets a bad rap these days. Especially in New Orleans where they are vibrant day-glo colors and flavored with artificial syrups. Yet, a true Daiquiri is a thing of beauty. Refreshing, elegant and transformatively balanced.
Daiquiri as a word hails from Cuba and is a place name, rather than a beverage. The drink was created around the time of the Spanish-American war and quickly made its way from Cuba to Washington, DC to New York City. Originally a stirred drink built in a Collins glass, it evolved into a shaken drink served in a Champagne flute.
Below are three versions of the Daiquiri worth trying today in honor of the holiday. Each has its own character and flavor. All are lovely on a hot summer’s day.
1.5 oz White rum
0.5 oz Simple syrup
1 oz Fresh Lime juice
Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail glass. Garnish with half a lime slice.
2 ounces White rum
0.75 ounce Fresh lime juice
1 teaspoon Sugar or simple syrup (or less, to taste)
1 teaspoon Maraschino liqueur
Combine ingredients in a cocktail shaker (if using granulated sugar, stir to dissolve it in the lime juice before adding the other ingredients) and fill with ice. Shake well, and strain into a chilled cocktail glass. Garnish with a thin slice of lime.
2 oz Light rum
0.75 oz Fresh lime juice
0.5 oz Fresh pink grapefruit juice
1 tsp Sugar
1 tsp Maraschino liqueur
Add all ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass.