Daiquiri Week: The Ginger Mint Daiquiri Cocktail Recipe
In celebration of the beginning of high summer, we’re stocking up on rum and limes and making Daiquiris all week. You might be most familiar with the Daiquiri during it’s sloppy mid-modern period when it was served out of slush machines, with artificial colors and flavors to match. That’s not what the Daiquiri really is. It’s a perfect, simple, and elegant cocktail that reintroduced the US to rum just as the 20th century was beginning. This week, we’re celebrating the classic Daiquiri and its cocktail revival homages.
Today’s recipe is an homage of our very own.
Over the course of the week, we’ve enjoyed the classic rum and lime combo a few times. We’ve added some extra ingredients at times to those classic elements. Once, we exchanged rum for another spirit. The one thing we haven’t done yet is abandon the lime–until today. Once again, we go back to the origins of the Daiquiri for our justification.
Cox and Co. used limes, but that was only because they had plenty of limes within grasp. And it worked. And it became a classic. But what about us? Our patio in DC is way too small for a lime tree, and we don’t have the right climate. We are, however, overrun with mint. How about a Daiquiri that helps us use up some of our mint?
We’re not claiming it’ll become a classic. But, you know what, even Jennings Cox’s creations needed some refinement on its way to classic status. And our creation is both refreshing and opportunistic, the combination we’ve come to understand as the essence of the Daiquiri during our week of Daiquiri mixing.
- 1 1/2 oz white rum
- 3/4 oz ginger liqueur
- 1/2 oz simple syrup
- 2 or 3 mint sprigs
- candied ginger, for garnish
- Combine all but garnish in a cocktail shaker.
- Add ice to just above the level of the liquid.
- Shake for about 20 seconds.
- Strain into a cocktail glass.