Classics Week: The Daiquiri
As we’ve mentioned, rum is not our strong suit.
What’s become of the daiquiri might go a long way toward explaining our prejudice against rum. When we think of the daiquiri, we think of artificial flavors and artificial colors, basically frozen Kool-Aid with a splash of rum thrown in.
As we’ve come to learn, this is entirely unfair to the daiquiri. Ernest Hemingway wasn’t drinking his daiquiri through a large, plastic straw; and it wasn’t dispensed from a machine. The classic daiquiri is refined and dignified, with a fine balance of sour and sweet, built on top of the mellowed bite of an aged rum. Its simplicity makes it easy to imitate, and while those imitations sometimes come in unfortunate bright purple form they can just as easily be respectable, tried, and true in their own right. We hope to explore these daiquiri inspirations some other time–on our next Caribbean vacation, perhaps–but for classics week we present you with the original
- 2.5 oz aged rum
- 1 oz lime juice
- .75 oz simple syrup
- 1 lime wheel for garnish
- Combine the rum, juice, and simple syrup in a cocktail shaker, and shake until your hands are a bit uncomfortably cold.
- Strain into a cocktail glass.
- Garnish with the lime wedge.
It’s cheap and easy to make your own simple syrup. Just combine equal parts sugar and water, and stir, shake, or simply wait until the sugar dissolves. No heating or expensive purchases necessary. Thanks Craft Cocktails at Home.