The Daiquiri, one of the most famous rum cocktails, has had a varied 100+ year journey. Legend has it that an American engineer named Jennings Cox created the Daiquiri in Cuba during the Spanish-American War. Running out of gin, he improvised with rum. However, similar Caribbean ingredients suggest earlier variations. The British sailors’ favorite, Grog, dating back at least 150 years, mixed watered-down rum with lime and sugar to combat scurvy.
The updated Daiquiri introduced a new element that set it apart from earlier similar drinks: ice. In the 1800s, advancements in refrigeration led to the use of ice instead of plain water to dilute alcoholic beverages. This change marked the beginning of a transformation in the Daiquiri’s preparation. Over the next century, the Daiquiri would evolve in various ways, often influenced by the type of ice utilized. Whether shaken with ice and served up or blended into the iconic Frozen Daiquiris of later times, the role of ice remained significant in shaping the drink’s journey.
The Daiquiri, at its essence, is a fine harmony of rum, freshly squeezed lime juice, and sugar. When prepared just right, you end up with a cocktail that remains pleasantly dry, goes down effortlessly, and ensures none of its core components outshines the others.
Among the many variations of this drink, the Hemingway is the most common, which adds grapefruit juice and maraschino liqueur.
Ingredients
2 oz
WHITE RUM
1 oz
LIME JUICE, Fresh is best
.75 oz
SIMPLE SYRUP
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