A tart, cool thirst-quencher that merges the rich warmth of rum with the zippy tang of lime, the Daiquiri is the perfect cocktail to put even the most office cubicle-weary of us in an island mood.
But sadly this sultry, storied favorite of both JFK and Ernest Hemingway is well on its way to becoming an endangered species: The Daiquiri needs your help.
This is the message of the “Save the Daiquiri” website, created last year by Rhum Clément (the company will also be presenting an event of the same name at Tales of the Cocktail in New Orleans in July). Filled with luscious photos, recipes, and bits of cocktail lore, the site aims to reignite the public's passion for this near-forgotten frosty drink.
But wait - let’s back up a bit. The Daiquiri endangered? They’re everywhere - aren’t they? Well, yes and no.
Much like the Margarita, the Daiquiri is a cocktail that at some point split off in two very different directions: First there was the classic - a simple variation on the sour, combining rum, lime juice, and sugar, served straight up. Then there was its frozen incarnation: a refreshing blend of rum, pulverized ice, and lime, often pureed together with fresh fruit. But then, somewhere along the way, the Daiquiri suffered an identity crisis, morphing into a slushy, artificially-flavored drink with a rummy kick.
This, dear readers, is why the long-suffering Daiquiri needs your help.
Like most cocktail nativity stories, the origins of the Daiquiri are a matter of some debate. According to one account, the classic formula was first stumbled upon in Cuba in 1905 by American mining engineer, Jennings Cox, who improvised after he ran out of gin while making sours for guests. Another (less likely) story has the cocktail being first concocted for purely medicinal purposes - as a cure for malaria. But, as many have pointed out, the simple ingredients rum, cane sugar, and lime have been a staple of Cuban drinks for generations. However trampled, the Daiquiri is a survivor with deep and hardy roots.
Classic Daiquiri
makes one cocktail
2 ounces light rum
1/2 ounce simple syrup
1 ounce fresh lime juice
Combine all ingredients in a cocktail shaker over ice. Shake and strain into a cocktail glass.
[Some recipe variations on the “Save the Daiquiri” site include the Apple Blossom (rum, apple liquor, lemon juice, and simple syrup), and the Hemingway (rum, maraschino liqueur, lime juice, and grapefruit juice), and a few tasty-looking others.]
Frozen? Classic? Tell us your take on the Daiquiri.
Related: Margaritas to Make Men & Women Giggle
(Images: Nora Maynard)
© 2009 Apartment Therapy
Thank you for posting this! I first heard of the "Classic Daquiri" in an Esquire Magazine a few years ago. Apparently, it was a fave of old Stalwarts like, Hemingway, JFK etc. And I can tell you from experience, it is a totally classic cocktail. So crisp, refreshing, sturdy, and best of all, gender-neutral! I often joke about the lack of tasty, non-girly drinks out there, but thanks to these cocktail posts, I'm beginning to think otherwise :-D The tasty drinks exist, they've just fallen out of favor, pushed aside by neon, super-potent, syrupy concoctions.
Actually, the first time I had a "Classic Daquiri", I had to explain it to the bartender, but boy, once i tasted it, it was worth the explanation. Like a tart, punched up lemonade. YUM!
view emilyandharry's profile
Having had Rhum Clement as well, I'm surprised that the Daiquiri even needs saving. Especially with everyone having so many horrific tequila stories.
view Martini Groove's profile
Ahh, here's the esquire linkL
http://www.esquire.com/features/ESQ0805MAHBFOOD_50
view emilyandharry's profile
By golly, this summer i will do my part to save the noble daquiri! There's not a moment to waste - TO THE LIQUOR STORE!
view kittystockings's profile
Classic Daiquiris are one of my favorite cocktails.
view Pink Squirrel's profile
Here here to the classic daiquiri. I just saw an Alton Brown show about mastering the bar and he covered this one. It changed my perspective about Daiquiris completely.
view s and the r's profile
mmm...the best daquiri i've ever had was in havana, the icy variety is so good and refreshing
view evamae's profile
We were inspired. We had classic daiquiris tonight before carne asada taco straight from the grill, with roasted corn on the cob covered in a chipotle cream sauce, cotija cheese and lime juice. Good meal, great cocktail. As we were sipping on our daiquiris, I spied the oregano in the garden. I think next time for fun I will make an oregano simple syrup and use that in the daiquiri - nothing fruity or slushy, just a hint of fragrant earthyness.
view s and the r's profile
so is the mojito's popularity infringing on the daiquiri? and is a mojito basically a daiquiri with mint?
view Joan in SB's profile