Daiquiri

About this Cocktail

Caribbean Islands (1600s)
Santiago & Havana, Cuba (1900 – 1920)

The Daiquiri is nothing more than a basic “sour” of spirit, citrus, and sugar… but somehow transformative.

With drinks like this (small, specific measurements), quality makes a difference. Many mass-market rum brands cut corners to keep up with demand. The gold standard for many bartenders is Havana Club (in either the blanco or 3-year aged expression). We’re living under a frustrating and harmful embargo against Cuba here in the United States, in place since 1960. If you live abroad or don’t mind the risk of smuggling contraband, use Havana Club. Your next best choices are Flor de Caña 4 from Nicaragua or Cruzan Aged Light Rum from St. Croix. The 86 Co. is starting to broaden its distribution of the excellent Caña Brava, made in Panama.

Ingredients:

• 2 oz light rum
• 1 oz lime syrup
• 3/4 oz simple syrup
• 1 spent lime hull half
• Lime wheel garnish

Preparation:

Chill a cocktail glass in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:
2 oz light rum
1 oz lime juice
3/4 oz simple syrup
1 spent lime hull half

Shake well to blend and chill, then double-strain (to catch small bits of ice and citrus pulp) into the chilled glass. Garnish with a lime wheel, either notched on the rim or floating.