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  • Ingredients
  • Gadgets
  • Recipe

Cocktail ingredients Daiquiri

Ingredients
White rum 2oz
Simple syrup Monin0.5oz
Lime juice 1oz
Ice cubes 7oz
Gadgets
Champagne saucer1piece
Shaker1piece
Strainer1piece
Jigger1piece
Squeezer1piece

Cocktail recipe Daiquiri

  • Pour 1 oz of lime juice, 0.5 oz of sugar syrup and 2 oz of white rum into a shaker
  • Fill the shaker with ice cubes and shake
  • Strain into a chilled champagne saucer
How to Make the Daiquiri

Cocktail Legend Daiquiri

Cocktail Legend Daiquiri

1898 | Santiago-de-Cuba Daiquiri is a port town on the southeastern coast of Cuba, near the city of Santiago de Cuba. Its most notable quality are its nearby iron and copper deposits. In 1898, Daiquiri played host to one of the first "iron" expeditions, led by engineer Jennings Cox. It was here that after yet another workday, all the participants gathered to drink, and Cox, inspired by the local specialty of Canchanchara, improvised his own version of an exotic rum cocktail, featuring lime and sugar. Cox's colleague, D.F. Pagliuchi, suggested calling it the Daiquiri. At first, the cocktail enjoyed modest popularity among the local workers, as the Venus hotel bar in Santiago de Cuba would frequently serve it. But in 1909, Cox met Lucius Johnson, a U.S. Navy medical officer. One thing led to another, and they had a tasting of the cocktail. As a result, the drink went into service in an elite officer's club in Washington, where it began its march around the world. The many stages of a...

1898 | Santiago-de-Cuba Daiquiri is a port town on the southeastern coast of Cuba, near the city of Santiago de Cuba. Its most notable quality are its nearby iron and copper deposits. In 1898, Daiquiri played host to one of the first "iron" expeditions, led by engineer Jennings Cox. It was here that after yet another workday, all the participants gathered to drink, and Cox, inspired by the local specialty of Canchanchara, improvised his own version of an exotic rum cocktail, featuring lime and sugar. Cox's colleague, D.F. Pagliuchi, suggested calling it the Daiquiri. At first, the cocktail enjoyed modest popularity among the local workers, as the Venus hotel bar in Santiago de Cuba would frequently serve it. But in 1909, Cox met Lucius Johnson, a U.S. Navy medical officer. One thing led to another, and they had a tasting of the cocktail. As a result, the drink went into service in an elite officer's club in Washington, where it began its march around the world. The many stages of a long trip would follow: in Havana, Emilio Gonzalez, the bartender of the famous Plaza Hotel first introduced the public to the Daiquiri. In 1918, the recipe fell into the hands of Constanta Ribalagua, the owner of the fashionable La Florida (better known now as El Floridita). He turned the cocktail into a legend and local landmark. The Daiquiri trend was quickly picked up by American citizens vacationing in Cuba. By the late 1930's, the El Floridita gave birth to the Daiquiri's first redheaded stepchildren: first, the Floridita Daiquiri, a frozen mix with Maraschino liqueur; then the Hemingway Special, or Papa Double. Papa Hem, who was a big fan of a version with a double shot of rum, grapefruit instead of lime, and without any sugar at all, involuntarily became the face and biggest promoter of the Daiquiri.

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Cocktail Legend Daiquiri

Cocktail Legend Daiquiri

1898 | Santiago-de-Cuba Daiquiri is a port town on the southeastern coast of Cuba, near the city of Santiago de Cuba. Its most notable quality are its nearby iron and copper deposits. In 1898, Daiquiri played host to one of the first "iron" expeditions, led by engineer Jennings Cox. It was here that after yet another workday, all the participants gathered to drink, and Cox, inspired by the local specialty of Canchanchara, improvised his own version of an exotic rum cocktail, featuring lime and sugar. Cox's colleague, D.F. Pagliuchi, suggested calling it the Daiquiri. At first, the cocktail enjoyed modest popularity among the local workers, as the Venus hotel bar in Santiago de Cuba would frequently serve it. But in 1909, Cox met Lucius Johnson, a U.S. Navy medical officer. One thing led to another, and they had a tasting of the cocktail. As a result, the drink went into service in an elite officer's club in Washington, where it began its march around the world. The many stages of a long trip would follow: in Havana, Emilio Gonzalez, the bartender of the famous Plaza Hotel first introduced the public to the Daiquiri. In 1918, the recipe fell into the hands of Constanta Ribalagua, the owner of the fashionable La Florida (better known now as El Floridita). He turned the cocktail into a legend and local landmark. The Daiquiri trend was quickly picked up by American citizens vacationing in Cuba. By the late 1930's, the El Floridita gave birth to the Daiquiri's first redheaded stepchildren: first, the Floridita Daiquiri, a frozen mix with Maraschino liqueur; then the Hemingway Special, or Papa Double. Papa Hem, who was a big fan of a version with a double shot of rum, grapefruit instead of lime, and without any sugar at all, involuntarily became the face and biggest promoter of the Daiquiri.

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