The Daiquiri was supposedly invented in 1898 in the eponymous mining town of Daiquiri on the southeastern tip of Cuba by an American mining engineer named Jennings Cox. It was introduced in the United States a decade later, when a U.S. Navy medical officer brought the recipe from Cuba to Washington, D.C.
During that time, Ernest Hemingway spent much of his time drinking daiquiris at the El Floridita bar. He even earned a namesake version of the summer cocktail, a Hemingway Daiquiri, appended with grapefruit juice and maraschino liqueur.
The daiquiri is a classic rum sour drink, and—much like the martini and margarita—it has also developed into a subfamily of drinks. Many variations take on a variety of flavors, and it's often blended with ice as well.
- 2 ounces light rum
- 1 ounce lime juice, freshly squeezed
- 3/4 ounce demerara sugar syrup
- Garnish: lime twist
- Add the rum, lime juice and demerara sugar syrup to a shaker with ice, and shake until well-chilled.
- Strain into a chilled coupe.
- Garnish with a lime twist.
- If your drink is a bit too tart, add more syrup. If it is too sweet, add more lime. Additionally, the simple syrup you use will play a role; with a rich (2:1) simple syrup, you won't need as much as a daiquiri made with a 1:1 syrup.
- Though a daiquiri isn't usually garnished, a lime wedge or twisted lime peel is a good option.
- Like many classic cocktails, the daiquiri is designed to be a short, neat drink, which is why the final volume is only 3 ounces. Considering its strength, this is not a bad thing. You can certainly double the recipe or serve it on the rocks if you like.
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