Daiquiris
With several variations hailing from Cuba to Martinique and beyond--we're not talking just rum, lime, and sugar here. The Daiquiri is the mother of ALL rum cocktails. Talk to your bartender, and take a trip around the islands.
Martinique Daiquiri
2 oz Barboncourt 5 star rum
1 oz lime
1/2 oz demerara syrup or sugar cane syrup
Shake/strain.
A/P coupe
Grate nutmeg over drink
David Embury
French Daiquiri
2 oz. Silver Rum
3/4 oz. Lime
3/4 oz. creme de cassis
mint.
Muddle mint. Shake. Fine strain. Garnish with lime wheel.
AP coupe
Kapu-Kai
151-proof Demerara Rum Daiquiri
*Don Beach
Daiquiri de Luxe
2 oz. Silver Rum
1/2 oz. Lime
1/4 oz. Lemon
1/2 oz. Orgeat or pineapple syrup
Shake. Strain.
AP coupe
Derby Daiquiri
1 1/2 oz light rum
1 oz orange juice
1 tbsp lime juice
3/4 oz. simple
Shake. Strain into “ice shell.”
*Circa 1960’s, Mai Kai of Fort Lauderdale. The oldest running Polynesian Restaurant in the country.
Golden Stag
Daiquiri with both aged and dark Jamaican Rums and a dash of bitters.
(Circa 1937) Don Beach
September Morn
Bacardi Cocktail with Eggwhite
Mint Daiquiri AKA Maison Charles
2 oz. silver rum
1 oz. lime
3/4 oz. simple
Muddle mint.
Shake. Strain.
AP coupe
David Embury
Beachcomber Daiquiri AKA Honeysuckle
Daiquiri #1 with honey (Circa 1950)
“Blue” Mary Pickford (Painkiller, 2010)
1 1/2 oz. fresh pineapple juice
1/4 oz. Maraschino
1/4 oz. house-made grenadine
2 oz. white rum
2 small drops of blue food coloring (optional)
Shake with ice, and strain into a chilled coupe. No garnish necessary, but a orchid wouldn’t hurt at all (as far as appearances are concerned).
