The daiquiri (/ˈdaɪkəri, ˈdæk-/; Spanish: daiquirí [dajkiˈɾi]) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener.
| IBA official cocktail | |
|---|---|
Classic daiquiri served in a cocktail glass
| |
| Type | Cocktail |
| Base spirit | |
| Served | Straight up: chilled, without ice |
| Standard drinkware |  |
| IBA specified ingredients† |
|
| Preparation | In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass. |
| Commonly served | Happy Hour / Summer drink |
| † Daiquiri recipeatInternational Bartenders Association | |
The daiquiri is one of the six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks, which also lists some variations.
Daiquirí is also the name of a beach and an iron mine near Santiago de Cuba in eastern Cuba, and is a word of Taíno origin.[1] The drink was supposedly invented by an American mining engineer named Jennings Cox, who was in Cuba (then at the tail-end of the Spanish Captaincy-General government) at the time of the Spanish–American War of 1898. It is also possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.[2]: 168
Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice, and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled coupe glass.
Consumption of the drink remained localized until 1909, when Rear Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy ClubinWashington, D.C., and drinkers of the daiquiri increased over the space of a few decades. It was one of the favorite drinks of the writer Ernest Hemingway and U.S. President John F. Kennedy.[3]
The drink became popular in the 1940s. World War II rationing made whiskey and vodka hard to come by, yet rum was easily obtainable owing to U.S. President Franklin D. Roosevelt's Good Neighbor policy, which opened up trade and travel relations with Latin America, Cuba, and the Caribbean. The Good Neighbor policy, also known as the Pan-American program, helped make Latin America fashionable.[according to whom?] Consequently, rum-based drinks (once frowned upon as the choice of sailors and down-and-outs) also became fashionable, and the daiquiri saw tremendous popularity in the US.
The basic recipe for a daiquiri is also similar to the grog British sailors drank aboard ships from the 1780s as a means of preventing scurvy. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar.[4] This was a common drink across the Caribbean, and as soon as ice became available this was included instead of the water.
A wide variety of alcoholic mixed drinks made with finely pulverized ice are often called frozen daiquirí. These drinks can also be combined and poured from a blender, eliminating the need for manual pulverisation and producing a texture similar to a smoothie. On larger scales, such drinks are often commercially made in larger machines and come in various flavors with various alcohol or liquors.[citation needed] Another way to create a frozen daiquiri (mostly fruit-flavored variants) is by using frozen limeade, providing the required texture, sweetness and sourness all at once.[8]
Liquor portaldaiquiri John F Kennedy.
