Shaker tin, fine mesh strainer
Refreshment on a hot day, or when writing the Great American Novel
A simpler drink for a simpler time. A classic sour with maritime roots, the traditional Daiquiri isn’t a frozen blended drink made cloyingly sweet with the addition of fruit syrups (ahem, strawberry). Notably adored by Ernest Hemmingway (He reportedly drank 17 in one day), there’s even a version named after him that omits the sugar entirely as per his standing request at El Floridita in Havana, Cuba. Lime blunts the alcohol of the rum and a bit of simple syrup balances the sourness of the lime juice. This recipe utilizes Dakabend rum from Oaxaca, Mexico, which has a distinct grassy, black olive aroma that has to be tasted to be understood. Suffice it to say that it makes a marvelous daiquiri…
Let’s Get Shakin’
2 oz of Dakabend Pot Still Rum
1/2 oz fresh squeezed lime juice
1/2 oz simple syrup
Wheel of lime
Add lime juice, simple syrup, Dakabend, and ice.
Shake vigorously 20-25 times and then double strain into a chilled coupe or martini glass. Double straining isn’t necessary, but I prefer to remove the little lime segments from the fresh squeezed juice and the ice shards, so the daiquiri is pristine and quaffable.
Garnish with a lime wheel and grab your preferred writing utensil.
…but am I going to like it?
Getting to know your palate, what you like, and what you don’t like is a critical part of being a great craft tippler AND key to becoming a great home bartender as well!
So before you break out that barware and buy the key ingredients, here’s a little guidance on what to expect from this cocktail so you can start to hone in on exactly what elements of cocktails you enjoy and which you’d prefer to minimize. This helps you order new cocktails you love when you’re out on the town better as well!
- Sweet 30% 30%
- Sour 60% 60%
- Spiritous 65% 65%
- Refreshing 90% 90%
- Complex/Funky/Unique 80% 80%
Let me know what you discover, or if you would have rated it differently in the comments below…