More on the Natural Daiquiri
Heavy drinking Ernest Hemingway is well known as a fan of Daiquiri. He spent many years in Cuba, drinking Constantine Ribalaigua's super sized Daiquiris (or "Papa Doble"s) at the legendary Floridita Bar in Havana. The Floridita is now something of a tourist trap, but it's essential role in the history and folklore of this classic cocktail makes a visit to this busy bar something of a pilgrimage for cocktail fans around the world.
Cocktail lore has often credited American mining engineer Jennings Cox with the invention of the Daiquiri, but the improbability of anyone failing to discover the magical combination of rum and lime before that surely casts doubt on this claim. David Wondrich makes a compelling argument that a natural process of evolution, rather than a moment of genius, lies behind this classic cocktail. Seamus Harris is also sceptical of the Cox story and discusses the origins of the Daiquiri in an excellent blog post.
Ted Haigh picks through the history of this mixed drink and a whole host of confusing recipe variations in Vintage Cocktails & Spirits.
The Floridita Bar, Calle Obispo, Havana, Cuba
David Wondrich suggests the Daiquiri is the ultimate test of any Rum "Because the daiquiri doesn't lie: Three ingredients, each of them essential, combine to form a perfect synergy. If a rum can't hold up its end, there's little point in giving it further play."
Adding an eighth of a shot of Marschino Liqueur adds another dimension to this fabulous classic producing a Floridita Daiquiri, as served in the Floridita bar in Havana.
The addition of a dash of Old Fashioned Bitters will make this into a Harpo's Special with a slightly smoky finsh.
Its common to serve a Daiquiri over ice in a Rocks glass, ensuring its kept as cold as possible.