“Simplicity is the ultimate sophistication”: The Daiquiri

Cuba from between the 1930s-1950s (17)I don’t know if anyone has ever described the humble Daiquiri as sophisticated, but dress it up and buy it a new pair of shoes and it shouldn’t embarrass itself in public. 

What that means is using quality ingredients.  This is not a drink on which you can slouch. A good aged rum, fresh limes, and simple syrup. Deceptively simple, but people still try to cut corners. Sweet and sour mix or Rose’s Lime juice are the usual culprits. For the love of all that’s holy, go out and buy a couple of limes! 

The story behind the Daiquiri is that it was invented when some American working in Cuba in the 1890s ran out of gin and had to make do with the local rum. There are hundreds of cocktails based on the Daiquiri, but nothing beats the simple pleasure of this drink. Cuba 3

The Daiquiri

2 oz Rum

½ oz Lime Juice

½ ounce Simple Syrup

The choice of rum is, of course, the most important decision to be made concerning this drink. Luckily, most any good quality rum with a little color to it will work quite nicely. Rum and lime are a match made in heaven. I would avoid Bacardi’s lightest white rums as they just don’t have the backbone. I would also avoid many of the “spiced” rums. The flavor is too complicated for this drink. I have tried both Jamaican and Cuban style rums in a Daiquiri and all were very tasty. I’ve also had this drink with Pusser’s British Navy Rum and it was very good, but almost tasted like a different drink. 

I drink to make other people more interesting.”

Did I mention that Hemingway liked the “occasional”daiquiri? He also liked to add grapefruit juice and Maraschino liqueur to his and put it in a blender with ice. Who am I to argue with Mr. Hemingway?

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