I never used to respect the daiquiri. I didn’t understand the appeal of an overly-sweet alcoholic slushy. Actually, I didn’t have much respect for the old fashioned either – which is now my go to cocktail. Looking back, it’s apparent that I was drinking adulterated versions of classic cocktails. Pleasure and experience had been swapped for booziness and convenience.
Since discovering the roots of these drinks, they’ve each grown in appeal. I’ve been reading through Paul Clarke’s, The Cocktail Chronicles, and, in addition to over 200 recipes, he offers an extensive yet digestible history on the classics and their variants. I particularly like how he describes the daiquiri as, “…the Holy Trinity of mixology…the unity of rum, sugar, and lime.” From its Cuban origin in 1896 (Check out the original written recipe by Jennings Cox!), to Hemingway’s variant, to being a favorite of the Kennedy White House, all the way to the slushy sugar bomb, and back to the rebirth, he fills in all the gaps in its 100+ year history.
- 2 ounces white rum
- ¾ ounce lime juice
- 1 teaspoon maraschino liqueur
- 1 teaspoon simple syrup
- Combine ingredients in cocktail shaker filled with ice; shake.
- Double strain into a chilled coupe glass and garnish with a lime wheel.