A most enjoyable fourth, during which I indulged in another favorite libation: the daiquiri. Not to be confused with the frozen daiquiri as can be seen from The Alchemist’s history:
History credits a gringo with creating the Daiquiri, but we dare to dispute this claim, guessing that Cuban residents enjoyed this cocktail long before American engineer Jennings Cox stepped onto the island. Cox was sent to Daiquiri, a small town on the east coast of Cuba, to work in the iron mines with a group of thirsty comrades. Supposedly, the group often enjoyed the refreshing rum and lime beverage after a hard day’s work, and Mr. Cox named the drink after the town (though some accounts also credit a Harry E. Stout). Cox’s chance acquaintance, Admiral Lucius Johnson, took the recipe and loads of rum back to the mainland, where he introduced the drink to the Army and Navy Club in Washington, DC.
Further accentuating the Daiquiri’s imperialist past is the role played by the prince of presidential style himself - JFK. The Daiquiri was the president’s preferred before-dinner drink. This factoid, when revealed to the American public, brought the Daiquiri fame and popularity rivaled only by the Martini. Regrettably, the Daiquiri’s stature - and its good name - have suffered since the emergence of TGI Friday’s happy hour, where this drink has been promoted as an alcoholic Slurpee. The true, more subtle frozen Daiquiri was invented at the La Florida (later called the Floridita) in Havana, reputedly inspired by Ernest Hemingway
Daiquiris can be tricky to make; it all depends on the lime. The amount of sugar has to be adjusted to the tartness of the lime. Luckily this requires repeated tastings.
Daquiri
- 2 ounces White Rum
- 1 ounce fresh lime juice
- 1 teaspoon simple syrup (2 parts sugar to 1 part water)
Serve straight up with a lime wheel garnish