daiquiri

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Daiquirí

IBA Official Cocktail
Daiquirí garnished with lime
Type	Cocktail
Primary alcohol by volume	Rum
Served	Straight up; without ice
Standard drinkware	Cocktail glass
IBA specified ingredients†	4.5cl (9 parts) White rum 2cl (4 parts) lime juice 0.5cl (1 part) Gomme syrup
Preparation	Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail glass.

Daiquiri (properly spelled with an acute accent on the final letter ["daiquirí"] and pronounced [daiki'ɾi] but commonly anglicized to ['dækəɹi] and written without the accent) is a family of cocktails whose main ingredients are rum, lime juice, and sugar or other sweetener.^[1] There are several versions, but those that gained international fame are the ones made in the El Floridita bar^[2] in Havana, Cuba.

The Daiquirí is one of six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks. In the book, he also suggests some variations, such as substitute part or all of syrup with grenadine, thus making the cocktail a "BACARDI Cocktail," developed in the early 1900s and the subject of a landmark legal ruling in 1915 providing trademark protection for the drink and ensure if someone orders a BACARDI Cocktail, it is BACARDI rum they are served.

Origins

The name Daiquirí is also the name of a beach near Santiago, Cuba, and an iron mine in that area, and it is a word of Taíno origin.^[3] The cocktail was supposedly invented about 1905 in a bar named Venus in Santiago, about 23 miles east of the mine, by a group of American mining engineers. Among the engineers present were Jennings Cox, General Manager of the Spanish American Iron Co., J. Francis Linthicum, C. Manning Combs, George W. Pfeiffer, De Berneire Whitaker, C. Merritt Holmes and Proctor O. Persing. Although stories persist that Cox invented the drink when he ran out of gin while entertaining American guests, the drink evolved naturally due to the prevalence of lime and sugar and due to the fact those working the Daiquiri mines were given a generous monthly ration of Bacardi rum which was produced in the nearby town of Santiago de Cuba.^{[citation needed]}

Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the Daiquirí evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass. An article in the March 14, 1937 edition of the Miami Herald as well as private correspondence of J.F. Linthicum confirm the recipe and early history.^{[citation needed]}

Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, D.C., and drinkers of the daiquirí increased over the space of a few decades. The daiquirí was one of the favorite drinks of writer Ernest Hemingway and president John F. Kennedy.^[4]

The drink became incredibly popular in the 1940s.^{[citation needed]} Wartime rationing made whiskey, vodka, etc, hard to come by, yet because of Roosevelt's Good Neighbor policy (which opened up trade and travel relations with Latin America, Cuba and the Caribbean), rum was easily obtainable. The Good Neighbor Policy (also known as 'The Pan-American program'), helped make Latin America seem fashionable. As a consequence, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the Daiquirí saw a tremendous rise in popularity in the US.

The basic recipe for a Daiquirí is also extremely similar to what British sailors drank aboard ship from the 1740s onwards - Grog - which is basically rum mixed with sweetened preserved lime juice and water. This was a common drink across the Caribbean, and as soon as ice became available this was included instead of the water. Jennings Cox's story is certainly a popular one and maybe he was responsible for the naming of the drink, but as far as creating it he was about 150 years late.

Variations

• Daiquirí Floridita - with maraschino liqueur, created by Constantino Ribalaigua Vert at El Floridita.^{[citation needed]}
• Hemingway Daiquirí, or Papa Doble - two and a half jiggers of Bacardi Superior rum, juice of two limes and half a grapefruit, six drops of maraschino liqueur, served frozen.^[5]

Frozen daiquirí

A wide variety of alcoholic mixed drinks made with finely pulverized ice are often called "frozen daiquiris". These drinks can also be combined and poured into a blender eliminating the need for manual pulverization. Although to purists most of these are not true daiquiris at all,^{[citation needed]} use of this term to describe these drinks is common, especially around the U.S. Gulf Coast.^{[citation needed]} Such drinks are often commercially made in machines which produce a texture similar to a smoothie, and come in a wide variety of flavors made with various alcohol or liquors.

See also

The Wikibook Bartending has a page on the topic of Daiquiri

• List of cocktails

References