Like the Manhattan, the daiquiri is one of the basic drinks in David Embury’s 1948 book The Fine Art of Mixing Drinks.
If all the daiquiri you’ve consumed is the neon green beverage from a machine, then you’ve never really had one. Sure, the substance is refreshing and delicious, but it’s certainly not the drink in question.
A daiquiri is a type of cocktail whose main ingredient is rum, lime juice, and sugar (or simple syrup).
The drink may have originated from either:
- Jennings Cox, an American engineer, who was in Cuba during the Spanish–American War. Cox was said to have concocted it.
- William Chanler, a U.S. congressman, who bought the Santiago iron mines (which had a beach named Daiquiri) in 1902. Chanler may have introduced the beverage to New York clubs later that year.
Like other classic drinks, the daiquiri has a number of variations, including:
- The banana daiquiri, as its name suggests, uses some banana.
- The strawberry daiquiri has strawberries.
- The Hemingway daiquiri comes with grapefruit and maraschino liqueur but doesn’t have any sugar.
The version we’re making today isn’t frozen or filled with any other fruit; it’s the old-school classic in its purest form. Once you know how to make the basic drink, the other variants should be easy.
Here’s what you’ll need to make a glass: