The Daiquiri is one of those golden age cocktails that gets a bad rap these days. Peculiarly in New Orleans where they are vibrant day-glo hues and flavored with artificial syrups. Yet, a true-life Daiquiri is a thing of allure. Refreshing, elegant and transformatively balanced.
Daiquiri as a word greetings from Cuba and is a place name, rather than a beverage. The liquor was created around the time of the Spanish-American war and quickly drew its channel from Cuba to Washington, DC to New York City. Originally a whisked cup building up a Collins glass, it developed into a shake cup have participated in a Champagne flute.
Below are three versions of the Daiquiri worth trying today in honor of the anniversary. Each has its own character and flavor. All are lovely on a sizzling summer’s day.
Daiquiri 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.
Floridita 2 ounces White rum 0.75 ounce Fresh lime liquor 1 teaspoon Sugar or simple syrup( or less, to savour) 1 teaspoon Maraschino liqueur Combine parts in a egg beater( if exercising granulated sugar, arouse to dissolve it in the lime liquor before including the other parts) and pack with frost. Shake well, and strain into a chilled concoction glass. Garnish with a thin slice of lime.
Hemingway 2 oz Light rum 0.75 oz Fresh lime liquor 0.5 oz Fresh pink grapefruit juice 1 tsp Sugar 1 tsp Maraschino liqueur Add all ingredients to a cocktail shaker and complete with ice. Shake, and strain into a chilled concoction glass.
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