Light Rum, shaken
Daiquiri
Barline 2,Q,h,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Light rum
- 3/4 oz Lime juice
- 1/2 oz Simple syrup
Shake hard with ice, then strain.
Coupe.
Taste
Two ounces of light rum, three-quarters lime, half an ounce of simple. Lime leads; the sugar is only there to keep the rum from going thin. Shaken hard and strained into a coupe, no ice in the glass, no blender. Cane and pith, cold.
History
Jennings Stockton Cox, an American mining engineer at the Daiquiri iron mines near Santiago de Cuba, mixed Bacardi, lime, and sugar around 1898. Francesco Domenico Pagliuchi wrote in 1948 that he was there and suggested the name; Basil Woon's 1928 When It's Cocktail Time in Cuba records Cox naming it at Santiago's Venus bar. The first recipe-book printing is Jacques Straub's 1914 Drinks, misspelt Daiguiri. Constantino Ribalaigua Vert later numbered several Daiquiris at El Floridita in Havana; the frozen drink is his, not this one. Two ounces of light rum, three-quarters lime, and half an ounce of simple, shaken, coupe.
Same shape, other bottles
The Sour family, with the bottle that changed.
- Gimletgin for light rum
- Santiagogrenadine for simple syrup
- The Rum Drinkwith Campari
- Vodka Gimletvodka for light rum
- Honeysucklehoney syrup for simple syrup
- Southsidegin for light rum
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.