{"id":120266,"date":"2025-03-08T15:33:09","date_gmt":"2025-03-08T15:33:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-ultimate-summer-cocktail-the-daiquiri\/"},"modified":"2025-03-08T15:33:09","modified_gmt":"2025-03-08T15:33:09","slug":"the-ultimate-summer-cocktail-the-daiquiri","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=120266","title":{"rendered":"The ultimate summer cocktail: The Daiquiri"},"content":{"rendered":"


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(Image: Anneliese Grazioli)<\/figcaption><\/figure>\n

Story by 2024 Australian Bartender of the Year, Joey Folkersma, who is the Bar Manager at Bar Kokomo in Darwin. <\/em><\/p>\n

It is mid-January, summer is in full swing, and whether you are down south in Sydney or up north in Darwin, it\u2019s hot.
What better time to discuss my favourite summer cocktail: the Daiquiri?<\/p>\n

Some say Jennings Cox ran out of gin at his barbecue and replaced it with white rum (Bacardi Blanca at the time). Others argue he didn\u2019t have the right ingredients for a Canch\u00e1nchara, a local concoction of aguardiente de ca\u00f1a, lime, and honey. So, Jennings \u201cMr. Potato-Headed\u201d the drink and came up with the Daiquiri. However this American engineer created it, we\u2019re happy he did!<\/p>\n

It wasn\u2019t until Constantino Ribalaigua Vert perfected the Daiquiri at La Floridita bar in Cuba that its popularity took off, thanks to a certain famous writer by the name of Ernest Hemingway. The \u201ccocktail king of Cuba\u201d was a pioneer in using a blender and came up with the first blended Daiquiri. Luckily, we now have slushie machines, and a good frozen Daiquiri is bloody delicious while floating in a pool.<\/p>\n

Constantino went further on his journey to perfect the Daiquiri, and one of his many creations was the Daiquiri #3: rum, Maraschino liqueur, grapefruit juice, sugar, and lime.<\/p>\n

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This recipe eventually evolved into the \u201cPapa Doble\u201d\u2014Hemingway\u2019s version, with double the rum and no sweetener (Hemingway was diabetic). Unless you like your drink unbalanced and on the sour side, I can\u2019t recommend it. Let\u2019s just say his writing was better than his flavour profile.<\/p>\n

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Ingredients:<\/strong><\/p>\n

50 mL Spanish-style white rum<\/p>\n<\/blockquote>\n

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10 mL Maraschino liqueur<\/p>\n<\/blockquote>\n

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15 mL grapefruit oleo<\/p>\n<\/blockquote>\n

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30 mL fresh lime juice<\/p>\n<\/blockquote>\n

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My favourite Daiquiri is a #3 with a little<\/em> adjustment. For me, it starts with a good white, Spanish-style rum. To each their own, but I like my base spirit with a bit of character, so I use Havana Club 3-Year-Old. It has a slight oaky-ness that pairs well with the grapefruit.<\/p>\n

My sweetener is a 2:1 grapefruit oleo, and I only use 10 mL because the Maraschino liqueur adds its own sweetness. Fresh lime juice is a must, and last but not least, the worst-kept secret in bartending: a bit of grapefruit peel in the shaker. It adds an extra hint of bitterness and a fresh, zesty aroma to the Daiquiri.<\/p>\n

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\"\"\"\"<\/em>\u201cThis recipe eventually evolved into the \u201cPapa Doble\u201d\u2014Hemingway\u2019s version, with double the rum and no sweetener (Hemingway was diabetic). Unless you like your drink unbalanced and on the sour side, I can\u2019t recommend it. Let\u2019s just say his writing was better than his flavour profile.\u201d<\/p>\n<\/blockquote>\n

Add all the ingredients into a shaker, including a grapefruit peel (ensure there\u2019s no pith). Fine strain into a coupe glass and garnish with a lime wedge.<\/p>\n

The Daiquiri, in general, is the ultimate summer drink for me because it\u2019s so easy to adjust. Its ratio of 60-30-20 (with a 2:1 syrup) lends itself perfectly to creating a \u201cMr. Potato Head\u201d cocktail. In any speed-round mystery box competition, I always start with this ratio and adjust for balance. I\u2019ve made \u201cDaiquiris\u201d with vermouth and bitter aperitifs\u2014the latest was with Monkey Shoulder. Add any piece of fruit to the tin for a twist, and voila!<\/p>\n