Daiquiri
(→El Floridita Recipe - Daiquiri Naturel) |
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==El Floridita Recipe - Daiquiri Naturel== | ==El Floridita Recipe - Daiquiri Naturel== | ||
| − | 1.3 oz of light rum (c. 40ml) | + | *1.3 oz of light rum (c. 40ml) |
| − | 0.7 oz of lime juice (c. 20ml) | + | *0.7 oz of lime juice (c. 20ml) |
| − | 0.2 oz of sugar syrup (c. 5ml) | + | *0.2 oz of sugar syrup (c. 5ml) |
Shake with Ice, and then strain into a Cocktail Glass. | Shake with Ice, and then strain into a Cocktail Glass. | ||
| − | |||
==What is the first literary mention of a "Daiquiri" cocktail?== | ==What is the first literary mention of a "Daiquiri" cocktail?== | ||
Revision as of 11:24, 30 March 2006
Also see: Fruit Daiquiri
The Daiquiri is a cocktail comprised of Rum, Fresh Lime Luice, and Sugar.
Contents |
Also Known As
- Lime Daiquiri
- Daiquiri Naturale
- Daiquiri Naturel
Original Recipe
"The original and correct recipe for the Daiquirí is stated in terms of a single cocktail as 1/2 teaspoonful sugar, juice of half a lime, and 1 jigger of white label rum. This is a cocktail that is difficult to improve upon. It is dry, yet smooth..."
Common recipe
- 50ml Light Cuban Rum
- 25ml Fresh Lime Juice
- 15ml Sugar Syrup, or the equivalent in granulated form.
Shake with ice, and then strain into a cocktail glass. Garnish with a lime wedge, which has been cut and then placed onto the rim of the glass.
El Floridita Recipe - Daiquiri Naturel
- 1.3 oz of light rum (c. 40ml)
- 0.7 oz of lime juice (c. 20ml)
- 0.2 oz of sugar syrup (c. 5ml)
Shake with Ice, and then strain into a Cocktail Glass.
What is the first literary mention of a "Daiquiri" cocktail?
F. Scott Fitzgerald's This Side of Paradise, published in 1920.
Who created the Daiquiri?
"History credits a gringo with creating the Daiquiri, but we dare to dispute this claim. Our guess is that Cuban residents enjoyed this cocktail long before American engineer Jennings Cox stepped onto the island. Cox was sent to Daiquiri, a small town on the east coast of Cuba, to work in the iron mines with a group of thirsty comrades. The group often enjoyed the refreshing rum and lime beverage after a hard day's work, and Mr. Cox named the drink after the town (though some accounts also credit a Harry E. Stout). Cox's chance acquaintance, Admiral Lucius Johnson, took the recipe and loads of rum back to the mainland, where he introduced the drink to the Army and Navy Club in Washington, DC."
Who perfected the Daiquiri?
Constantino "Constante" Ribalaigua.
David Embury (1948):
"His limes were gently squeezed with his fingers lest even a drop of the bitter oil from the peel get into the drink; the cocktails were mixed (but not overmixed).... The stinging cold drink was strained through a fine sieve into the glass so that not one tiny piece of ice remained in it. No smallest detail was overlooked in achieving the flawless perfection of the drink."
"The original and correct recipe for the Daiquirí is stated in terms of a single cocktail as 1/2 teaspoonful sugar, juice of half a lime, and 1 jigger of white label rum. This is a cocktail that is difficult to improve upon. It is dry, yet smooth..."
"The Daiquiri like the Old-Fashioned deserves an even greater popularity than it now enjoys. For example it is in my opinion a vastly superior cocktail to the Manhattan, yet most bars sell many more Manhattans than Daiquiris"
Trader Vic's Bartenders Guide (1972):
"The La Florida Daiquiri that follows is the original formula - the way the drink was originally made by Constantino in the La Florida Bar in Havana, Cuba. The Fact that I have the formula makes a very interesting story about how a drink has to be made accurately in order to taste exactly right. I went down to Havana twenty years ago to watch this fellow Constantino make these daiquiris. He had a big pile of limes before him. And whether he was making a daiquiri for one person or a hundred people, it made no difference in his care : He picked out each individual lime, cut it with a knife, and squeezed it with his fingers to make the drink. I went home, and made the drink exactly the way Constantino did - I thought ; but my drink didn't taste right. Years later, when we opened our bar in Havana, I went down to Constantino's bar again ; he made the drink again, and again it had that same wonderful flavor I had remembered. I went to our bar and made the drink ; and again my daiquiri didn't taste anything like Constantino's. That night I lay in bed and thought and thought about that drink ; I imagined myself working beside Constantino and making the drink, stage by stage, following every movement of Constantino's hands. And then I stumbled onto what made the difference : I had used a squeezer to squeeze the lime juice, and Constantino used his fingers. By using his fingers, he got the oil of the lime into the drink ; and that was just enough of the oil of the lime to give the drink its wonderful bouquet. I went down to my bar the next day and made a La Florida Daiquiri that turned out to be exactly like Constantino's."
