If you are at the beach, and we are, there are few better flavor combinations than rum, limes and sugar. A simple trio, but one with many variables, and a canvas for almost endless experimentation. Rum comes in many styles, as does sugar, and it seems that almost all are used in some combination with lime to form an original cocktail. Rhum Agricole, cane syrup and lime gets you a Ti’ Punch. Cachaca, sugar and lime make a Caipirinha. Jamaican rum, lime and sugar (and sometimes bitters) forms a Planters Punch. And on it goes…
And if you start with white rum, add lime juice and a touch of simple syrup, you get the Daiquiri. The Daiquiri is probably the most famous of the rum/lime/sugar drinks, and perhaps rightfully so. While many will develop tastes that lean towards the funk of Cachaca or the richness of Jamaican rum, everyone must start somewhere- and the Daiquiri is a very good intro to this class of cocktails. Tasty, refreshing and simple to make, the Daiquiri is a perfect summer sip and an easy way to produce some smiles. Don’t take it from us, the Daiquiri was a favorite of both Hemingway and JFK. They knew how to
party have a good time.
As for the history of the Daiquiri, it is better documented than most cocktails. The Daiquiri is named after a beach in Cuba and was invented by Americans there after the Spanish-American war. The Daiquiri remained somewhat of a regional specialty until the late 1930’s, when it gained popularity in the states. The 1940’s brought more popularity for the Daiquiri, as rum was more available than many other spirits during the Second World War. And after the war the Daiquiri remained a cocktail staple. (Note: There is a good recurring joke in the 1958 movie “Auntie Mame” about Daiquiris improperly made from honey. Lots of booze and bad judgement in that movie, if you like cocktails and parties it is worth renting 😉 .
While the history of the Daiquiri is relatively well-known, there are some questions on how the make one. You would think it’s simple; white rum (Bacardi is a fine), lime juice and simple syrup (no honey, please), but the proportions are a challenge. Most recipes call for at least 2 oz. white rum, 1/2 – 3/4 oz. fresh lime juice and just a few dashes of simple syrup. While that may work for many, some (most?) will find the drink too sour. We suggest you play around until you find proportions you like. If you make your simple syrup in large batches, you will have plenty to experiment with. Our base recipe is 2 oz. white rum, 3/4 oz. lime juice and 1/2 oz. simple syrup (1:1 sugar to water), a bit sweeter than the traditional recipes, but the lime still leads the drink.
And if you like the basic Daiquiri, there is plenty of room to experiment and expand. Different rums, liqueurs and sweeteners all make for easy variants of the Daiquiri, and many are very, very tasty. The Hemingway Daiquiri is also a very good cocktail (IMHO). So if you want an into to rum/lime/sugar drinks, or just a good summer sip, the Daiquiri is a great place to start.
Note: To make simple syrup, combine 1 cup white sugar with 1 cup water and bring to a boil until sugar dissolves. Chill and store in the fridge. If you add 1/2 oz. of vodka to the syrup (off the stove) it will keep longer.
- 2 oz. white rum
- 3/4 oz. fresh lime juice
- 1/2 oz. simple syrup (1:1 sugar to water)
- Lime wheel, for garnish (optional)
- Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupe’. Garnish with lime wheel, if you like. Serve.
- In Honor of Ernest Hemingway, Presenting the World’s Largest Daiquiri (newsfeed.time.com)
- 5 Tips to Improve Your Daiquiri (drinks.seriouseats.com)
- Rum Diary: A Flight of Daiquiris (persephonemagazine.com)
- It’s Hot Out: Drink a Daiquiri (esquire.com)
Oh, good. I’ve been going margaritas lately, and this sounds like a great drink using some of the same ingredients. I’ll try it this weekend!
Thanks- it’s a nice change from the marg…the rum just tastes “summery”..
Looks so refreshing! I started featuring classic cocktails that I’ve turned into ice pops. I can’t believe I forgot about the daiquiri. I might have to turn this into a frozen treat and add one more poptail for my series of posts. Thanks for the reminder.
Thanks for reading…nothing wrong with a lime ice pop…sounds great…
Classic. I haven’t had one of these in a while, but there was a summer a while back when it was my go-to drink. Maybe it’s time to revive that tradition!
Thanks for reading. It’s fun to revisit the classics every once in a while…
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Oh I have a deep fondness for Daiquiri’s !! And some very happy memories of sipping them in Hemmingway’s favourite bar in Cuba. So special !! And now I have the recipe to bring that taste memory here. Thank you !!
Thanks for reading…and very jealous of a visit to Cuba!
I was at a restaurant the other night & ordered a mango daiquiri. Out came a cocktail with the familiar dacquiri base blended with a whole fresh, sweet mango – beautiful!
Thanks for reading. That sounds great, our guess is that any fruit that tastes good with a spritz of lime juice (like a mango) would be a good basis for a daiquiri…
Interesting! I thought all daiquiris were fruit flavored!
I think any white rum cocktail with fruit and some lime fits in the daiquiri “family”, but lime is the original…
Reblogged this on Back to the groove and commented:
Daiquiriii! I shall have you!
Hi Putney Farmers! Don’t know if you heard this already but there’s a Literary Cocktail Contest–deadline Aug 12th– on Studio 360. Sounds like something you might consider. Find it here: http://www.studio360.org/blogs/studio-360-blog/2012/aug/02/fuzzy-novel-studio-360-cocktail-challenge/?utm_source=local&utm_media=treatment&utm_campaign=featuredcomment&utm_content=article
You don’t have to post this comment–just wanted to let you know. Good luck!
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