Daiquiri

By Peasprout, January 23, 2004

In recent years, all manner of flavored daiquiris have appeared, most of which are made in a blender. A traditional daiquiri, however, is served in the manner of most cocktails– chilled and strained. It’s a very easy drink to make.

Daiquiri

2 oz. Brugal White Rum
1/2 oz. Lime Juice
1 tsp. Superfine Sugar

Shake the ingredients with ice, then strain into a chilled cocktail glass and serve. Garnish with a lime wheel.

A couple bits of daiquiri knowledge:

1. Though we now refer to it as a “daa kuh ree,” the correct pronunciation is “die kuh ree.” Not that you should refer to it as such, for people will think you a moron; I’m just letting you know on account of it is interesting.

2. The Daiquiri’s origin, like that of most cocktails, is uncertain, but we do have some solid facts on this one. We know that in 1898, when Teddy Roosevelt’s Rough Riders stormed Cuba, they landed in the then-unknown “squalid little village” of Daiquiri. Soon thereafter, an American mining engineer, Jennings Cox, created a cocktail from the most prevalent local ingredients, which he named after the village. Within a few years, John Linthicum, another engineer, brought the Daiquiri to the attention of Admiral Lucius Johnson, who in turn brought it back to the Army and Navy Club of Washington, DC. It was there that the drink became a hit, and to this day remains one of the world’s best-known cocktails, even if not everyone knows it is named after a Cuban village.