As far as cocktails go, it doesn’t get much simpler than the venerable daiquiri. You’ve got your rum, your lime juice, and your sugar water. In some circles, you’ve also got your strawberries, bananas, pineapples, kiwis, syrups, ice, blenders, and umbrellas, but those are circles in which I do not run. The original daiquiri is often credited to the American mining engineer, Jennings Cox, who was supposedly living in Cuba at the close of the 19th century–Americans love to take credit for things, don’t they?–though it’s just as likely that the drink existed before Cox because limes, sugar, and rum don’t exactly seem like scarcities in Cuba.
Tales of genesis aside, one thing is known for certain and that is that the Floridita Bar in Havana, Cuba, did so much for the daiquiri that it adopted the motto “la cuna del daiquiri” (the cradle, or birthplace, of the daiquiri). Indeed, one of El Floridita’s most famous patrons, Ernest Hemingway, has an eponymous version of the drink named in his honor. It is also known that President John F. Kennedy favored the daiquiri as his tipple of choice. So if you want to feel like a famous writer or a young, handsome President of the United States, you’d best start drinking daiquiris.
The main concern when mixing your own daiquiris is which rum to use. However, this is a test with no wrong answers, so it’s solely a matter of personal taste. My taste led me to mix mine with the extremely potent potable Wray & Nephew. I like how the slight overripe banana essence of Wray & Nephew compliments the sourness of the lime. And though it doesn’t taste it, this drink packs a pretty mean punch. You have been warned.
2 oz. Wray & Nephew
3/4 oz. Lime Juice
3/4 oz. Simple Syrup
Lime wheel for garnish
Combine the rum, lime juice, and simple syrup in a mixing glass. Shake with ice and strain into a chilled coupe. Garnish with a lime wheel.