Daiquiri is a nearly perfect cocktail, simple, elegant, refreshing and perfectly reflects the character of a base spirit. Daiquiri consists of only 3 basic elements strong(spirit), sour(citrus) and sweet(sugar in some form) but is very hard to make well and properly balanced which is the key thing in order to get the best flavour.
The origins of Daiquiri
Invented around 1898 by Jenning’s Cox an American engineer which was in Cuba on one of the exploratory expeditions with his team. Legend has it that one day he ran out of gin while he was entertaining American guests and the only replacement available was the local rum. Cox also named the drink according to the town on the east side of Cuba.
In 1909 the drink was firstly introduced in the US to the Army & Navy club in Washington DC
The original Daiquiri recipe as follows
Juice of 6 lemons
6 teaspoons of sugar/30ml
6 cups of Bacardi(Carta Blanca) rum/1.4 l
2 small cups of mineral water/0.5 l
Plenty of crushed ice
Use of lemons in the recipe it’s most likely that Cox is actually referring to limes which are native to Cuba.
Carta Blanca is a blend of heavy bodied and light-bodied rums aged separately in ex-bourbon casks and then charcoal filtered and blended. Today is known as a Bacardi Superior.
Bartender Constantino Ribailagua in Havana’s iconic Floridita bar transform the drink by adding shaved ice and future frozen daiquiri was born.
The writer Ernest Hemingway, who was living in Cuba, helped make both the bar and the drink quite famous. Hemingway requested his Daiquiri with no sugar due to diabetes and with the double the amount of rum. The cocktail earned a permanent spot in Floridita’s bar menu as a Hemingway special(Papa Doble) and later drink evolved in more drinkable version Hemingway Daiquiri.
Hemingway Special(Papa Doble)
105ml Bacardi Carta Blanca
30ml Freshly Squeezed Pink Grapefruit Juice
22ml Luxardo Maraschino Liqueur
30ml Freshly Squeezed Lime Juice
50ml Bacardi Superior
20ml Freshly Squeezed Grapefruit Juice
15ml Fresh Lime Juice
10ml Maraschino Liqueur
10ml Simple Syrup
In 1950’s and 1960’s started a revolution of fruit flavoured daiquiris and in some form, it was able to persist until today. Unfortunately, these Daiquiris are in the most cases made with artificial purees or syrups, served over crushed ice with bad quality rum. Drinkers are concerned more about quantity rather than the quality of the drink.
It wasn’t until the late 90’s when daiquiri has been taking seriously again it’s renaissance made with freshly squeezed juiced, shaken and served straight up.
Perfect ratio of Daiquiri cocktail
Classic Daiquiri is usually served with ratio 3:2:1 but I would like to highlight slightly more rum so it can shine through the drink. Although it’s not the Cuban rum but in this case, I am using Flor de Cana extra dry 4 years old Rum.
60ml Flor de Cana White Rum
20ml Fresh Lime Juice
15ml Sugar Syrup
Pinch of Salt (Saline solution) (Optional)
Ti Punch cocktail using French Agricole Rhum and Lime Essential Oils
Ernest Special twist on Hemingway Daiquiri