Daquiri Time Out


Parker Girard –

Ah yes, the daiquiri.  You’d be hard pressed to find a cocktail with a more divisive history than the daiquiri.  Often thought of as the cheap, syrupy blended drinks that come in collectable, illuminated cups on cruise ships, it’s only with the resurgence of the classic cocktail movement in the last 10 years that this cocktail has received the respect it deserves.

In fact, in the new Death and Co book, just published last year (Fall 2014), the daiquiri was the benefit of a full two page spread, describing all of the bartender’s preferred rums, type of syrup, and amount of lime juice.  Some opted for a mix of light and agricole rum, some opted for aged rum, some for cane sugar, others for simple syrup, and so on.  In fact, the only unifying part of the whole page is the instructions for actually making the drink:
“Shake all ingredients with ice, then strain into a coupe.  Garnish with the lime wedge.”
I would feel bad if I didn’t say that yes, the daiquiri is an excellent vehicle for fresh fruit flavors.  In the last few months alone, we’ve likely featured 5 or 6 different flavors of daiquiris for happy hour drinks, ranging from raspberries to cucumbers.  This week in the Elixir Bar is our own love letter to the daiquiri, with 3 different variations and a classic daiquiri.  Here is our recipe for the original:
1.5 oz Cana Brava Rum
1.0 oz Lime Juice
0.75 oz Simple Syrup
Lime Wheel
Shake all ingredients with ice and double strain into a chilled coupe.  Garnish with a lime wheel.