Cool breeze in a glass!
Maybe you've noticed – it's really hot out there. And this month, we have a lovely cooler for parched palates. This rum and lime delight comes from Cuba, where rum and limes, not to mention sugar, are plentiful. The Daiquiri dates back to the 19th century, and it’s been enjoyed by the famous – Ernest Hemmingway and JFK were big fans – and the not-so-famous since the early years of the 20th.
It has also been abused by college students and low-rent bartenders who – as with the Margarita – believe a Daiquiri should be a slushy, semi-frozen mess made in a blender or an Icee machine. To add insult to injury, they sometimes put icky-sweet things like strawberries into the mix as well.
Forget all this nonsense. Mix up a proper Daiquiri and you won’t be disappointed.
Originally the Daiquiri was served on ice – the way I like them – but they are also served straight up. Try it both ways.
Daiquiri
- 2 parts light rum – like Bacardi
- part lime juice – it has to be fresh squeezed
- 1 part simple syrup
Simplicity itself. And sooo delicious.
