Warm weather drinking is almost here and for me that means one thing – Daiquiri Hour. If this conjures up the image of a Technicolor red, frozen concoction in a hurricane glass, listen up – your drinking life is about to drastically improve. That frozen thing is the tarted up imitation of one of the simplest, most delicious cocktails known to man. Most folks opt for a margarita for summer drinking (which is its own delight) but given the choice I’ll always go daiquiri. For me, rum conjures up images of the high seas. The sugar cane distillate is enhanced by the addition of salt air so what better place to enjoy it than by the beach?
At its essence, a daiquiri is rum, lime juice, and some form of sweetener. The key lies in balancing these three very basic ingredients and getting out of their way. For this reason it’s beloved by bartenders who know their craft – you can hide a lot with cocktails made from eight different obscure spirits, infused liqueurs and house made dandelion feather bitters. Not that there’s anything wrong with complicated, labor intensive drinks. They can also be great when done well, but the simplicity of the daiquiri is where its beauty lies. Use fresh ingredients, measure properly and you can’t really go wrong.
For this reason, it’s an excellent drink to make at home and practice your bartending skills. This year I’ve been intent on spreading the daiquiri gospel and have taken to preparing Daiquiri Flights for friends dropping in for cocktail hour. With a bottle of white rum (Flor de Caña Extra Dry 4 Year is my choice) and an aged rum (Barbancourt 8 year), lime juice and a few other ingredients it’s relatively easy to do the same. Simply whip up a couple of each recipe and do half pours in each glass so friends can sample multiple recipes. Switch up the garnish in each version so it’s easy to remember which interpretation you’re drinking. My suggestion for glassware and garnish are below but are by no means set in stone. My experience is that while the variations are fun, you’re usually left with the realization that the classic can’t be beat. We can keep trying though, right?
Classic Daiquiri
2 oz white rum (Flor de Caña)
1 oz fresh lime juice
¾ oz simple syrup*
Shake with ice, and strain into a chilled coupe glass. Garnish with a lime wheel.
Rich Daiquiri
2 oz aged rum (Barbancourt)
1 oz fresh lime juice
½ oz rich syrup**
Shake with ice, and strain into a chilled coupe glass. Garnish with just the lime peel.
Tiki Daiquiri
2 oz aged rum (Barbancourt)
1 oz fresh lime juice
¾ oz Velvet Falernum***
1 dash Allspice Bitters
Shake with ice, and strain into an ice filled rocks glass. Garnish with a small flower.
Pineapple Daiquiri
2 oz white rum (Flor de Caña)
1 oz fresh lime juice
¾ oz pineapple syrup+
Shake with ice, and strain into a chilled coupe glass. Garnish with pineapple wedge.
Hemingway Daiquiri
2 oz white rum (Flor de Caña)
3/4 oz fresh lime juice
1/2 oz fresh grapefruit juice
1/2 oz Luxardo maraschino liqueur ++
Shake with ice, and strain into a chilled rocks glass, up. Garnish with lime wedge.
Homemade or Special Ingredients:
*Simple Syrup – Two parts white sugar to one part water. Heat until sugar dissolves and chill.
**Rich Syrup – Two parts demerara sugar to one part water. Heat until sugar dissolves and chill. Demerara imparts a more complex, caramel sweetness.
***Velvet Falernum – A common tiki ingredient. Can be found in most liquor stores that carry a craft selection.
+ Pineapple Syrup – Simply pour your prepared simple syrup over fresh chunks of pineapple. Let sit for several hours, strain, and keep chilled.
++ Luxardo Maraschino – A liqueur made from Marasca cherries and their pits. Not the syrupy stuff that comes with the bright cherries packed in. Can be found at most liquor stores.
**Words and Photos by Kate Rosante. We at Whalebone want to personally thank Kate for writing this awesome article and apologize for our error in attributing this story to her in our inaugural print issue. We love you Kate and thanks for all your contributions to Whalebone.
