The Daiquiri – in particular my Raspberry Daiquiri, is just, well mmmmm. Yum. A take on the classic daiquiri, this recipe is simply next level.
A potted Daiquiri history follows
Keep scrolling past the recipe for some interesting history and ideas about the Daiquiri Cocktail.
A bit of Daiquiri history
My raspberry Daiquiri is a tribute to the wonderfulness of the real thing. Consisting of just rum, cane sugar and lime juice, the Daiquiri is thought to have been created by Jennings Stockton Cox, who was an engineer in the iron mines of Cuban town of Daiquiri in the late 1800s.
According to Rumporter.com, the American engineer established a Bacardi ration for the workers in the iron mines. Later, using ingredients available to him, he experimented with different blends to finally produce a Daiquiri.
The story continues that in 1909 a naval vessel, the USS Minnesota visited in Cuba – in particular the town of Daiquiri, where Jennings Cox still lived. Cox served the visitors, including Medical Officer Lucius Johnson a Daiquiri cocktail. Johnson took the recipe back to the private Army and Navy Club (still in existence today).
Johnson also introduced the cocktail to the Baltimore University Club where the barman tinkered with the recipe, adding bitter to the basic ingredients.
It wasn’t until the American prohibition period that the Daiquiri became famous, as tourists and barmen needed to travel to Cuba to drink alcohol. After prohibition, the Daiquiri Cocktail began appearing in bartenders’ books. These included the Savoy Cocktail Book published in 1930, with an almost identical recipe, but with lemon. As Rumporter notes, that was probably because it was difficult to find lime at this time.
The Raspberry Daiquiri and other variations
Today the Daiquiri is enjoyed with all sorts of variations and fruits. In fact, you can make this basic three-ingredient drink with so many ingredients it’s mind boggling.
Variations include using fresh or frozen fruit – raspberries, mangos, strawberries. Dark or light rum. With the addition of another liqueur, such as the Cointreau in my Raspberry Daiquiri.
There’s one common thread in them all. The Daiquiri is damn delicious!
My dear friends, if you’re interested in reading more, pop on over to the article titled A History of the Daiquiri Cocktail dated 15 September, 2017 on Rumporter.com.
Thanks to the article’s author, Matthieu Lange for the info. All I’ve done is edit it a bit.
And just in case you know more about this delightful Cuban cocktail, please add your comments below.