Aged Rum, shaken
Winter Daiquiri
Barline 2,1,h,2,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Aged rum
- 1 oz Lime juice
- 1/2 oz Demerara syrup
- 2 dashes Angostura bitters
Shake hard with ice, then strain.
Coupe.
Taste
Two ounces of aged rum against a full ounce of lime and only a half ounce of demerara: tart, brown sugar, barrel. Two dashes of Angostura pull clove and bark through the lime. Coupe.
History
The Daiquiri is credited to Jennings Stockton Cox, an American mining engineer at Daiquiri, Cuba, around the turn of the twentieth century, mixing Bacardi, lime, and sugar. 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 appearance is Jacques Straub's 1914 Drinks, misspelt Daiguiri. A winter version keeps the sour and changes the rum and the sugar. This menu uses aged rum, demerara syrup, a full ounce of lime against a half ounce of sweetener, and two dashes of Angostura.
Same shape, other bottles
The Sour family, with the bottle that changed.
- Expatbourbon and simple syrup for aged rum and demerara syrup
- Buster Brownbourbon and lemon juice for aged rum and lime juice
- Mexican Firing Squadtequila and grenadine for aged rum and demerara syrup
- Stan Leelight rum, gin, and grenadine for aged rum and demerara syrup
- Bennettgin and simple syrup for aged rum and demerara syrup
- Pey-Lécachaça, lemon juice, and grapefruit juice for aged rum and lime juice
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.