S2E11 // "Daiquiri" [The Blueprint]
Over the past few decades, the daiquiri has had its reputation sullied, now relegated to a sugary slushee that has more in common with a convenience store offering than a classic cocktail. I am here to properly represent the daiquiri and its simplistic elegance. A daiquiri type of drink is composed of three parts: a base spirit, a (sour) citrus element, and a sweetening element for balance. It is really easy to make and should be part of any amateur’s repertoire. As with any classic cocktail, it is important to understand the proportions. Improvisation, experimentation, and curiosity can result thereafter.
The origins of the daiquiri are unknown. Some credit its creation to an American mining engineer working in Cuba. There is little evidence to corroborate this story, however. One detail remains to be true: it originally came from Cuba. Speculation claims that its predecessor was closer to a typical “punch” like concoction often made in bulk for groups of people. The daiquiri then spread to the United States, riding the wave of the rising popularity of rum in the 1910s.
The ratio of base spirit to citrus juice and sweetener is very important in understanding how to develop cocktails. This template can be used to explore other base spirits, juices, and modifiers such as liqueurs and amaros. The balance of the ingredients is very important. The amount of citrus gives the drink a refreshing profile, while the sweetening element curbs the sharp, sour bite of the citrus juice. The daiquiri is the perfect drink to introduce people to rum, especially as the weather warms.
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