When I was a teenager and grunge was still cool, a friend of mine went to bartending school (I didn’t mean for that to rhyme) and promptly held a party afterward in which he made daiquiris. Or, to be more accurate, he made sickly sweet, frozen red monstrosities that he called daiquiris. My friends and I had a taste, drank every drop we could because it was free, and swore to stick to Tooheys Dry afterwards.
I’m ashamed to say it took many, many years before I ordered another daiquiri again and was shocked to receive a pale yellow cocktail made with fresh lime, rum and sugar that tasted the way a cocktail should – simple, strong and to the point, much like the prose of Hemingway, who famously loved this Cuban drink.
There are different ways in which you can make a daiquiri. Some garnish with a maraschino cherry and others like it frozen, which is how Hemingway had his – and talking of the diabetic big guy, Hemingway also liked his daiquiris without sugar and with maraschino liqueur and grapefruit juice added as well (this is called the La Floridita daiquiri in honour of the bar that served it to the great white hunter – a more detailed recipe can be found at Sloshed).
However, here we’re going to present the recipe that was given to us by the folks at Pocket Bar:
10 Cane daiquiri
- 50ml 10 Cane rum
- 25ml freshly squeezed lime juice
- 20ml gomme syrup ((which is basically sugar syrup with gum arabic added to it to prevent the sugar from crystallizing)
Method: Add all ingredients and shake vigorously with crushed ice.
Glassware: V shaped glass
Garnish: Lime twist