With June upon us, it finally feels like summer.... hopefully the erratic temperatures and crazy rains are behind us, children are finishing up their school years, and the beach is calling us. That makes it the perfect time of year for sipping something cool and refreshing on the back porch at the end of the long day. There are plenty of sugary, frozen, trendy drinks you can serve, of course, but we find the simpler flavors of this classic much more refreshing!According to legend, the development of the daquiri occurred as the British Navy was fighting in the Caribbean, during the 1740’s. Historically the navy had been given a hearty beer ration, that had been reduced to a pint of rum by that time period (due to accessibility and ease of transport). Naval leaders realized the men would fight more effectively if they were a bit more sober, and so their rum ration was cut with water and lime juice- well on its way to being a daiquiri.
The drink spread to the Cuban Natives, and sugar was added, from their plentiful plantations. The drink became a combination of water, rum, sugar and lime juice- and was ultimately named for a local beach by American miners that occupied Cuba following the Spanish American War. Over time, the recipe was refined and the water was eliminated - as it was discovered that the cracked ice provided enough balance to the rum.You can learn more about the history of the Daquiri- and it’s cousin the sugar free Hemingway Daiquiri (thanks to his diabetes)- here....
We used the Bartender’s Bible for our classic recipe- and just pictured ourselves on Daquiri Beach while drinking it.
RECIPE
2oz Rum
Juice of 1/2 lime
1/2 tsp simple syrup (or to taste)
Mix all ingredients in a shaker with cracked ice, and strain into a chilled glass.
Cheers!
Stacy & Christine
Stacy & Christine
