Daiquiri

Daiquiri

Or maybe I should say real men drank daiquiris. Hemingway for one. And JFK. And Army and Navy officers visiting Cuba, who took the recipe back with them to Washington D.C. Legend has it that the daiquiri was the invention of one Jennings Cox, working in Cuba as a mining engineer for an American company, although the basic recipe is almost the same as that for grog, which British sailors imbibed going back to the 18th century.

Somewhere along the line, however, the daiquiri went from being the drink of choice for gin-less Americans in Cuba and elsewhere and became the frou-frou too-sweet frozen nightmare that it is today. Most places don’t even make fresh ones, they just pump it out of a machine, like so much alcoholic Cheez Whiz.


The noble daiquiri deserves better. And since most bartenders furrow their brows and ask if you want strawberry or lime when you order one, you’ll need to know how to make one yourself. Or, in my case, have your manly man husband make one. It’s easy enough, but really, what’s sexier than a man bearing tropical drinks?

Ingredients

1 oz. lime juice
1 tsp. simple syrup (or in our case, 2 tsp.)
1 1/2. oz. light rum

In a cocktail shaker, shake with ice, then pour into a cocktail glass. If you’re feeling fancy, add a little curl of lime peel. That’s it!
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