Nearly all bar professionals and cocktail enthusiasts agree that the Daiquiri is one of the most memorable cocktails ever made. It is a combination of simple syrup, lime juice and rum. This is one of the most important litmus tests for bartenders, as their ability to create a great cocktail indicates their skills.
The Daiquiri formula dates back to 1740, when British Admiral Edward Vernon tried to reduce the drunkenness of his naval officers by adding water and lime juice to their rum rations. In Cuba, the Canchanchara was a mixture of water, lime, honey and rum. It was created in the late 19th-century. These origin stories are believed to have been influential in creating the Daiquiri we know today. The recipe is credited to Jennings Cox, an American engineer and iron miner from Cuba.
This cocktail is a favorite among bartenders. This simple mixture of rum, banana liquor ( Giffard Banane or Tempus Fugit crème de banana is your best choice), freshly squeezed lime juice and demerara syrup creates a full refreshing drink of tropical flavors.
This cocktail is named after an American novelist who spent the 1930s in Havana. It started quite differently from its current version and has been refined over the years. Hemingway saw the bartender set up Daiquiris at Havana’s El Floridita cocktail lounge, according to the legend. Hemingway tried one and said that he would double the amount of rum and reduce the sugar. The original recipe was not balanced, so the cocktail evolved to include maraschino, rum, lime, and grapefruit juices.
This oft-maligned cocktail is a game-changer when it uses fresh ingredients. You can mix rum, simple syrup, lime juice and several ripe strawberries with ice. Or shake the mixture with the strawberries and syrup first. This misunderstood classic is delicious, no matter how you make it.
Daiquiri No. 6
You could make a Daiquiri No. 1 by substituting maraschino for dark creme de cacao in Hemingway Daiquiri and giving it a spin in the blender. 6. Blended dark creme de cacao and aged rum with lime juice and sugar. Then, pour it into an Old Fashioned glass with smoked salt. If you are drinking with friends, multiply the recipe by 4 and make a larger batch. It is a sophisticated crowd pleaser.
The recipe is from Jeff Berry’s 29 in New Orleans. It doesn’t skimp when it comes to the number of ingredients. Blended maraschino, coconut, lychee liqueurs, simple syrup, chocolate bitters, and lime juice combined with fine ice. Served in classic Pearl Diver glasses. This drink is perhaps the best example of why bars exist. Very few home bartenders will attempt it, but it’s great for ambitious cocktail enthusiasts.
This Cuban classic is one of the less-known. It can be traced to the 1935 “Bar La Florida” recipe book, which Constante Ribalaigua Vert published. He was the owner of El Floridita in Havana. The recipe is easy:
- Combine lightly aged rum Cointreau with lime juice and sugar.
- Mix well and shake.
- Serve over crushed ice.