History Of The Daiquiri Cocktail
The Daiquiri, a sour cocktail, has its origins dating back to 1898 in Daiquiri, Cuba. Navy officer Joseph Stockton Cox, inspired by a cocktail similar to the Gimlet he had tried in the U.S., created this simple yet delightful mix of rum, lime, and sugar. The drink quickly became a favourite among his fellow soldiers.
During Prohibition, the Daiquiri evolved into a blended form as American tourists sought out the pleasures of Bacardi-blended Daiquiris on Cuban beaches. However, in contemporary times, most establishments have returned to the classic method of making them fresh, capturing the essence of the original cocktail that's best enjoyed on a sunny beach, reminiscent of its heyday in the 1920s.
How to Make a Daiquiri Cocktail
- Three accessible rums you could try out would be Havana Club 3YR, Cuban. Appleton Estate 4YR, Jamaican. And, or, Flor De Cana 4YR, Nicaraguan.
- You’ll also need limes and simple syrup, blender optional.
- Lastly, you’ll need a shaking set and a cocktail glass. We recommend a two-piece tin on tin. Filth & Vermouth makes great kits and are proudly Canadian.
Bartender Tips
- Rum is a very versatile spirit, and one of the coolest things about a Daiquiri is that it’s one of the best ways to taste the differences between rums.
- Try making two Daiquiris, one with Havana Club, Cuban and another with Appleton Estate, Jamaican. Despite both being Daiquiris, the cocktails will taste entirely different.
- But it doesn’t stop there, split-basing is a common term in cocktail-creation where you’ll put an ounce of two different base spirits. Many bartenders like to mix and match to add complexity to their Daiquiris.
Variations
The Daiquiri has been made many different ways. Split-basing alone leads to many variations in itself.
For many years, people thought Daiquiris were to be blended like Pina Coladas, so some people still drink them that way.
Strawberries are commonly added to both the fresh and blended versions, as are pineapples.
The classic Daiquiri recipe can also be adapted using the sour cocktail ratio: 2 oz spirit, 0.75 oz citrus, and 0.75 oz simple syrup. This formula allows for endless variations.
