Originating in Cuba during the late 1800's, the Daiquiri is a true gem of a drink. Fresh and simple, yet superbly balanced. The Classic Daiquiri is not a blended slushy drink it is shaken and strained. The key to achieving a really great one with intense depth and flavor is getting the lime to release the oils from its skin into the juice by squeezing the lime with your fingers. Chill your cocktail glasses ahead of making these so that the glass doesn't rob temperature from your drink any sooner than necessary. When thinking of which vessel to use for a Daiquiri, a Margarita glass comes to mind first but that doesn't mean I wouldn't put one in a coupe or a martini glass as long as it is chilled ahead.
- 2 oz. light rum
- 1 oz. fresh (hand squeezed) lime juice
- .5 oz. simple syrup
- lime slice
Along with a hefty amount of ice, put the rum, lime juice and simple syrup into your cocktail shaker. Shake vigorously. Strain into a chilled cocktail glass.
It didn't take too long for Havana, Cuba to become Daiquiri central. In Havana at the El Floridita Bar, bartending legend Constantino Ribalaigua created the first frozen Daiquiri. He blended the ingredients with ice, then strained the drink into the glass. By doing this he maintained the hyper-chill of the blended drink without diluting it. Genius.