{"id":289055,"date":"2025-06-12T00:50:11","date_gmt":"2025-06-12T00:50:11","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/make-the-golden-glove-a-frozen-daiquiri-cocktail-this-summer\/"},"modified":"2025-06-12T00:50:11","modified_gmt":"2025-06-12T00:50:11","slug":"make-the-golden-glove-a-frozen-daiquiri-cocktail-this-summer","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=289055","title":{"rendered":"Make the Golden Glove, a Frozen Daiquiri Cocktail, This Summer"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"\">\n<p><span style=\"font-weight: 400;\">At Bar Kabawa in New York\u2019s East Village, Kathryn \u201cPepper\u201d Stashek offers a cocktail menu made entirely of rum-based drinks. Unsurprisingly, there is a heavy Prohibition-era Cuban influence running through it: a <\/span><a href=\"https:\/\/punchdrink.com\/articles\/mojito-caballito-cocktail-recipe\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Mojito Caballito<\/span><\/a><span style=\"font-weight: 400;\">, a <\/span><a href=\"https:\/\/punchdrink.com\/recipes\/hemingway-daiquiri\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Daiquiri No. 3<\/span><\/a><span style=\"font-weight: 400;\"> (aka Hemingway) from Havana\u2019s El Floridita bar, a riff on the <\/span><a href=\"https:\/\/punchdrink.com\/articles\/el-presidente-cocktail-recipe-julio-cabrera-cafe-la-trova-miami\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Presidente<\/span><\/a><span style=\"font-weight: 400;\">\u2014and a Golden Glove. Stashek wasn\u2019t, at first, set on including the latter, forgotten classic on the menu. But after many frustrated attempts at developing the perfect <\/span><a href=\"https:\/\/punchdrink.com\/recipes\/daiquiri-2\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Daiquiri No. 2<\/span><\/a><span style=\"font-weight: 400;\"> spec (after another Floridita classic)\u2014one that would be the perfect orange-inflected Daiquiri\u2014\u201cI was like, oh, the reason it\u2019s not hitting is because it needs to be a Golden Glove.\u201d<\/span><\/p>\n<p>&#13;<\/p>\n<p><span style=\"font-weight: 400;\">Stashek first encountered the Golden Glove in the 1934 recipe booklet from El Floridita, one in a series from the famous Havana bar that, along with a similar series from Sloppy Joe\u2019s, gives us a vivid picture of Cuba\u2019s American-style bars in this period. But the first time she really saw its potential was while reading about it in Jeff \u201cBeachbum\u201d Berry\u2019s <\/span><i><span style=\"font-weight: 400;\">Potions of the Caribbean<\/span><\/i><span style=\"font-weight: 400;\">. Though very similar to the Daiquiri No. 2, the Golden Glove swaps out the white rum in favor of aged Jamaican rum, omits the orange juice, and, most importantly, blends the mixture to frozen perfection.<\/span><\/p>\n<p>&#13;<br \/>\n&#13;<\/p>\n<p><span style=\"font-weight: 400;\">\u201cI have to imagine that Constante [Ribalaigua Vert] maybe had a similar evolutionary process when he was developing this drink,\u201d she says, \u201ctaking [the Daiquiri No. 2] and improving it.\u201d Stashek is on a mission to show guests that frozen Daiquiris have an important mixological past predating their association with tourist traps and chain restaurants, and this drink makes an impressive case.<\/span><\/p>\n<p>&#13;<br \/>\n&#13;<\/p>\n<p><span style=\"font-weight: 400;\">The original Golden Glove recipe as written is incredibly dry\u2014like many Cuban cocktails of that period\u2014calling for two ounces of rum, half a lime\u2019s worth of juice, and just a teaspoon each of Cointreau and sugar. Stashek feels the Floridita spec is pretty near-perfect, and she made just a few slight tweaks for <\/span><a href=\"https:\/\/punchdrink.com\/recipes\/golden-glove\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">her Bar Kabawa version<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<\/p><\/div>\n<div id=\"\">\n<p><span style=\"font-weight: 400;\">For the Jamaican rum, rather than searching for the perfect historical analogue, she wanted to use something that would appeal to guests\u2019 palates. \u201cI know a lot of bartenders love to dig into, \u2018Well, what did they mean by Jamaican rum in 1934, what was available?\u2019\u201d Stashek says. \u201cThat\u2019s not my deal.\u201d Instead, she reached for the approachable standby Appleton Estate Signature, which she says plays the role perfectly, without a lot of funkiness or hogo.<\/span><\/p>\n<p>&#13;<\/p>\n<p><span style=\"font-weight: 400;\">Though Stashek\u2019s recipe calls for just a teaspoon of Cointreau\u2014the same small amount as in Ribalaigua\u2019s\u2014she says it gives the drink a \u201cboost of flavor\u201d that layers beautifully over the rum and lime. To balance the drink, she tripled the original spec\u2019s teaspoon of sugar, calling for a tablespoon instead. Inspired by Garret Richard\u2019s tropical drinks methodology, Stashek adds the modern touch of xanthan gum, which \u201csmooths it out and gives it that nice, consistent texture.\u201d An orange twist acts as a functional garnish, adding another citrusy kick on both the nose and the palate.<\/span><\/p>\n<p>&#13;<\/p>\n<p><span style=\"font-weight: 400;\">The Golden Glove isn\u2019t the most popular option on Bar Kabawa\u2019s menu, but the lesser-known drink is making some inroads. For Stashek, there\u2019s a special kind of satisfaction when guests fall for the cocktail: \u201cNothing makes me happier than seeing somebody order a second Golden Glove.\u201d<\/span><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>At Bar Kabawa in New York\u2019s East Village, Kathryn \u201cPepper\u201d Stashek offers a cocktail menu made entirely of rum-based drinks. Unsurprisingly, there is a heavy Prohibition-era Cuban influence running through it: a Mojito Caballito, a Daiquiri No. 3 (aka Hemingway) from Havana\u2019s El Floridita bar, a riff on the Presidente\u2014and a Golden Glove. Stashek wasn\u2019t, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":289056,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[8990,32862,53682,3591,3126,3311,539],"dealstore":[],"offerexpiration":[],"class_list":["post-289055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-cocktail","tag-daiquiri","tag-deep-cuts","tag-frozen","tag-glove","tag-golden","tag-summer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Make the Golden Glove, a Frozen Daiquiri Cocktail, This Summer - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=289055\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make the Golden Glove, a Frozen Daiquiri Cocktail, This Summer - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"At Bar Kabawa in New York\u2019s East Village, Kathryn \u201cPepper\u201d Stashek offers a cocktail menu made entirely of rum-based drinks. 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