Well, it was either this or the Margarita - I'm on a sour cocktail kick right now, mostly due to the ungodly climate change that has only just begun to rear its head in my neck of the woods. Every time I come home and fling my sweat-soaked self through the front door into my blessed air-conditioned haven, I crave something tall, cold, sour, or all of the above. Which I then pour and take into the backyard, where I sit and sweat some more. Because it's a nice day, goddammit, and I refuse to miss out on all that sunlight after spending some six long months in the bitter, miserable, grey-skied cold this year. Gather ye rosebuds, and all that.

Anyway. I only have a pic of a Daiquiri on my computer at the moment, although I've been making some attractive on-the-rocks Margaritas lately, with sea salt rims and everything. But the Daiquiri is equally refreshing and easy to make, and when properly prepared can speak volumes about how a great cocktail transcends the sum of its parts. The Daiquiri contains a mere three ingredients - rum, simple syrup, and lime juice. But when they're combined, something magical is born. The lime tones down the alcohol burn from the rum, letting the more subtle flavors of the spirit open up and make themselves known. The sugar balances the lime and makes the whole thing go down smoother, as well as working in tandem with the molasses and chocolate notes from the rum to create a nice rounded taste. The whole thing is served ice-cold and in a pretty glass. And suddenly you understand why Hemingway was such a big drinker.

Anyway, here it is. No strawberries, bananas, crushed ice, parasols, or blenders in sight. It's my #2 summer drink next to the Mojito. Get those shakers ready.

[Edit: I used Bacardi for the Daiquiri below, but I made one with Havana Club recently and it was fantastic. Pick up a bottle on your next trip to Canada, American readers.]

Daiquiri
2 oz white rum (Bacardi)
1 oz fresh lime juice
1/2 oz simple syrup, or to taste

Shake like hell with plenty of ice. Strain into a chilled cocktail glass, garnish with a lime wedge.


I just realized that none of my drink pics on this blog have garnishes of any kind. At all. I usually don't bother with the garnish when I make a cocktail for myself, and nine times out of ten I feel the drink looks just fine without one. But I suppose I should bust out the zester if I'm taking pics. Garnishes to come, I promise.

This entry was posted by Darryl, on Sunday, June 10, 2007. You can leave your response.