A Sweet, Sour & Sublime Summer Classic
There’s a reason why daiquiris are so popular in the summer. Born in hot weather, the Daiquiri dates back to the Caribbean in the beginning of the twentieth century. According to legend, Jennings Cox, an American engineer living in Cuba after the Spanish-American War is said to have invented this modern classic after he ran out of gin during a cocktail party. Luckily, Cuba has no shortage of limes or sugar, so Cox made a substitution, jotting his notes on a recipe card. The new drink, which he named for the nearby town of Daiquiri, was an instant hit.
In reality, it’s somewhat unlikely that Cox was the first person in Cuba to ever combine rum, sugar, and lime. Indeed, drink historians have proven that rum has its roots in India and Asia (along with limes), and that Navy Grog ― a beverage made with rum, water, and citrus ― helped the British sailors fight scurvy since their arrival in the Caribbean. Cox was simply the first fellow to pen a formal recipe, and so claimed the credit for launching what has become a summertime classic.
Today the daiquiri has many styles, one for every palate, and each more refreshing than the next. Here are a few courtesy of our Wine & Spirits team:
Classic Daiquiri
2 oz white rum (Try Denizen 3 Year)
1 oz lime juice (pulp strained out)
3/4 oz simple syrup
Lime wheel, for garnish
- Add ingredients to a shaker with ice and half of a spent lime husk.
- Shake and strain into a chilled coupe. Garnish with a lime wheel.
Hemingway Daiquiri
2 oz white rum
3/4 oz lime juice
1/2 oz maraschino liqueur
1/2 oz grapefruit juice
Lime wheel, for garnish
- Add ingredients to a shaker with ice and half of a spent lime husk.
- shake and strain into a chilled coupe glass. Garnish with a lime wheel.
Strawberry Frappé
2 oz white rum
3/4 oz lime juice (pulp strained out)
1 1/2 T sugar
1/4 t lime zest
1½ cups crushed ice
2 strawberries, diced
- Combine all all ingredients in a blender and process for 15 seconds.
- Pour the mixture into a chilled coupe glass and garnish with lime zest.
Royal Bermuda Yacht Club
2 oz aged rum (Try Denizen 8 Year or Plantation Stiggins' Rum)
3/4 oz lime juice (pulp strained out)
1/2 oz falernum syrup (recipe follows)
1/4 oz orange curacao
- Combine all ingredients to a shaker with ice and half of a spent lime husk.
- Shake and strain into a chilled coupe glass.
Falernum Syrup
6 oz. Smith & Cross Navy Strength Rum
Zest of 9 limes
40 whole cloves
1½ oz. peeled grated ginger
2 T blanched, slivered, toasted almonds
14 oz rich simple syrup
1/4 t almond extract
4½ oz. fresh lime juice
- Combine the first five ingredients in a jar and infuse for 24 hours.
- Strain through cheesecloth, squeezing the solids.
- Add the final 3 ingredients to the mixture and shake well. Store in the refrigerator for up to 1 month.
