|INCLUDING MANGO, STRAWBERRY AND BANANA VARIATIONS|
|Legend has it that the daiquiri was invented by an American. Jennings S. Cox was among a group of American engineers who ran the Daiquiri Iron Mines in Southeast Cuba after the Spanish-American War. They say he created the drink at the Venus Hotel in Santiago de Cuba…but then there’s the possibility that he merely re-named a drink that had been served in Cuba for a zillion years…and there’s also the story that the daiquiri was perfected at the Floridita Bar in Havana in the 1890s..…and there are a few more “origin story” possibilities having to do with a rum and lime juice pick-me-up for weary soldiers in the Liberation Army of Cuba (I’ll tell the many tales on the show this weekend). In any event, the daiquiri is Cuba’s most famous drink – here’s the classic recipe, with some fabulous fruit variations.
crushed ice to halfway fill the shaker
1 1/2 ounce, white rum
juice of 1 lime
1 tablespoon, Simple Syrup
(Simple syrup is equal parts sugar and water, heated until the sugar is
dissolved; use this mixture to sweeten any cold beverage – so you
don’t have to stir until the sugar dissolves – it’s already dissolved.)
for garnish: a slice of lime
|Pour the rum, lime juice and simple syrup over the crushed ice in the shaker. Shake very well. Strain into a glass. Garnish with the slice of lime.
BARTENDER’S NOTES: Daiquiris can be made in a blender (especially convenient if fruit is added, or daiquiris are made in quantity). Recipe may be multiplied as needed.
For a banana daiquiri: add 1/2 of a banana – mashed
For a strawberry daiquiri: add 1/4 cup, sliced or mashed strawberries
For a mango daiquiri: add 1/4 cup, chopped or mashed mango