Let's talk about the Daiquiri, one of many special drinks that has gone to the dogs thanks to pre-packaged mixes, unnecessary machines and unprepared bars. Sure, a lot of us think we're familiar with this island-born beauty, but the truth is ugly. Say the word "Daiquiri" and you'll probably conjure an image of some half-frozen sludge that looks like a melted Popsicle and tastes like potpourri. After today, let's hope that changes. The Daiquiri has its origins on the island of Cuba, where it shares the name of a beach and an iron mine. Legend has it that some American sailors put the first batch of it together, but like most cocktail legends this is probably apocryphal. Regardless of who named the thing, liquor augmented with lime juice is as old as the introduction of limes to Western people. English seamen were known to flavor their gin with the vitamin-C richness of lime juice to help stave off scurvy. This became so popular that a British Minister of Medicine named Dr. Gimlet officially endorsed the drink. When Europeans came to the Caribbean Sea, they were introduced to rum and rum was likewise introduced to lime. Why all this talk of lime juice? Well, it's at least half the flavor in a real Daiquiri. All those strawberry, peach, and passion fruit disasters that come out of the package are just distractions. So, what's in a true Daiquiri?
- Two ounces of White Rum
- 3/4 ounce of lime juice (fresh)
- 1/4 ounce of simple syrup
- Shake with ice and strain into a cocktail glass
That's it. No food coloring, no mixes, not even ice. Sure, you could make a frozen Daiquiri if that's your thing, but it just seems like an unnecessary step that waters down an excellent drink. I know what you're thinking. Simple syrup? Don't worry, it's such a snap to make simple syrup at home it's like nature intended it. All it takes is one part of regular, common sugar for every two parts of regular, common water. For personal use, a half cup of sugar dissolved in a cup of water will do just fine. Bring your water to a boil, add the sugar and stir the mixture until all of the sugar dissolves. Let the mixture cool and then put it in a proper container, like a squeeze bottle, and voila! Simple syrup. A lot of bar snobs will tell you that you should make Gomme Syrup, which is just simple syrup with a little gum arabic added to emulsify the mixture. Frankly, unless you want to make a Daiquiri that you can chew, skip this suggestion. There are a lot of really excellent drinks that have suffered from pre-made mix-itus. The Margarita, the Bloody Mary, the Pina Colada. As time goes on, more cocktails get consumed by the wave of convenience over taste. Do yourself and anyone you happen to be serving a favor; Stick to the real stuff. The recipes are never that difficult but the difference in taste is immense.