The Daiquiri is the Patron Drink of the Home Bartender. For it was born of necessity. American mining engineers, faced with company and no delivery service in the hills of Cuba, scrambled the only ingredients they had - white rum, limes, sugar, and ice - Voila! However to this day it mystifies me how they had ice in such a remote and unrefrigerated place.

As you might surmise from the Rum page, I hesitate before the Daiquiri. However, once I got over nationalism and opted for French Colonial rhum, I found the grail. So now . . .

DAIQUIRI NATURALE

3/4 oz        lime juice
2 tsp          sugar or simple syrup
1.75 oz      JM or Couer de Canne white rhum

Place the first 3 in a shaker.
Shake well per instructions.
Pack a small rocks glass or a footed glass as for the margarita with crushed or chunked ice.
Strain the drink in to the ice filled glass.

If this doesn't return life to your sun-sered corpse, then it's too late.

This one plays nicely with gold rum also.

From here the possibilities are endless, but consider these two especially:

LA FLORIDITA DAIQUIRI [not to be confused with the Floridita]

same as Daiquiri Naturale
+ .25 oz     maraschino

FLORIDA DAIQUIRI

same as Daiquiri Naturale
+ .25 oz      maraschino
+ .25 oz      grapefruit juice

 

And as mentioned elsewhere [ite escapes me where], locate Yuzu, Kabosu, or Sudachi juices and substitute for the lime. They are citruses from Japan. they are more elegant, less bitey and incorporate other subtle elements that truly create a drink experience not to be missed. The Kabosu is close to lime while Yuzu is lemon-lime + grapefruit. Sudachi is citrus and after that elusive. Hard to find, but worth the effort.