The Daiquiri

Updated: May 5

Like all good cocktails the daiquiri was born at the turn of the 20th century but unlike most drinks that are shrouded in mystery this drink is actually well documented. Don’t

get me wrong there’re still plenty of variations in this story, but it’s cool to see a drink that has this much documentation to its birth. From what I could figure out, it’s accepted that a gentleman by the name of Stockton Cox, who was an iron engineer, (fancy name for minor) used his local rum ration (Bacardi Carta Blanca) and mixed it with sugar and lime juice. (both ingredients being retally available at the time, and the process being groundbreaking at the time) sometime around the year of 1898. The drink made it to America sometime between 1902 and 1909 and made its way to be printed in a cocktail book by 1914. Spreading like wildfire at this point in history, the daiquiri is commonplace, epically in cube. Then with the invention of an American writer named Ernest Hemingway the drink took many forms from there, including the frozen daiquiri by the 1930’s and into the 40’s. circling back to the early 2000’s the cocktail resurgence begins to make steam and by today (2021) the daiquiri is a staple in most bars.

The Daiquiri

2 oz. Silver Rum

.75 oz. lime juice

.75 oz. simple syrup

combine ingredients in shaker, shake, strain into coupe.

garnish with lime wedge or wheel

I first learned of a daiquiri form a book called death and co. that I ready sometime around 2013 – 2014, It was so edgy and cool. The book being all about cocktails, they were located in New York, which at the time was the premier place for the newly invented cocktail culture.

It was so neat to read that the crew there at this bar, would take little daiquiri shot before the shifts as a way of bonding. The management there would call it “Gangster daiquiri time” and then talked all through the book about how wonderful and balanced this drink was. And before that time, I only know the daiquiri to be a blended drink mostly with strawberries. To my surprise upon reading the recipe it was a shaken drink, served up with rum, lime and sugar. At this point I was mystified and had to try this drink. After that I was hooked and the classic daiquiri became a staple in all my programs.

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