Comments on: The Daiquiri http://bunnyhugs.org/2008/01/07/the-daiquiri/ Mon, 06 Sep 2010 04:48:14 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: David Matthews http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3203 David Matthews Fri, 09 Jul 2010 07:43:07 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3203 Roses sweetened Lime Juice invented in 1867 (Wikipedia). Gimlet invented by British Royal Navy Surgeon General Sir Thomas D. Gimlette, KCB (served 1879 to 1913) -- speculation . . . and I can see how the substitute Rum for Gin in an emergency would occur . . . also from the Gimlet entry this: "The following vodka gimlet recipe is from the novels of Stuart Woods: "Pour six ounces of vodka from a 750 ml bottle; replace with six ounces Rose's Sweetened Lime Juice (available from nearly any grocery), add a small amount of water for ice crystals, shake twice and store in the freezer overnight. Pour into a martini glass and serve straight up. The glass will immediately frost over. With this recipe, no cocktail shaker is required and the cocktail is not watered down by melting ice. You may use even the cheapest vodka, and no one will ever know."" I think there IS a satisfaction to shaking a daiquri but I have a wedding in Key West for 100 people to consider . . . 8^) . . . I wanna make light & dark versions tho' . . . we enjoyed Dark & Stormies so much in BDA . . . Roses sweetened Lime Juice invented in 1867 (Wikipedia).
Gimlet invented by British Royal Navy Surgeon General Sir Thomas D. Gimlette, KCB (served 1879 to 1913) — speculation . . .

and I can see how the substitute Rum for Gin in an emergency would occur . . .

also from the Gimlet entry this:
“The following vodka gimlet recipe is from the novels of Stuart Woods: “Pour six ounces of vodka from a 750 ml bottle; replace with six ounces Rose’s Sweetened Lime Juice (available from nearly any grocery), add a small amount of water for ice crystals, shake twice and store in the freezer overnight. Pour into a martini glass and serve straight up. The glass will immediately frost over. With this recipe, no cocktail shaker is required and the cocktail is not watered down by melting ice. You may use even the cheapest vodka, and no one will ever know.”"

I think there IS a satisfaction to shaking a daiquri but I have a wedding in Key West for 100 people to consider . . . 8^) . . . I wanna make light & dark versions tho’ . . . we enjoyed Dark & Stormies so much in BDA . . .

]]> By: Billy Lloyd http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3176 Billy Lloyd Fri, 21 May 2010 02:38:34 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3176 Fidel Castro would always be an icon of history evethough he is against the U.S.`-~ Fidel Castro would always be an icon of history evethough he is against the U.S.`-~

]]> By: Cocktail Recipe: Daiquiri http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3174 Cocktail Recipe: Daiquiri Mon, 17 May 2010 15:01:44 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3174 [...] In Cuba and Spain today, in fact, you can order your daiquiris either way.  On particularly warm days it can be difficult to find a better way to enjoy a daiquiri than to prepare it normally (no blender) and then strain it into a cocktail glass or Double Old Fashioned glass filled with crushed ice.  The drink stays blindingly cold and there is no way you’ll have any ice left when you finish it after downing it in 2 or 3 “sips.” Suggested Rums: [...] [...] In Cuba and Spain today, in fact, you can order your daiquiris either way.  On particularly warm days it can be difficult to find a better way to enjoy a daiquiri than to prepare it normally (no blender) and then strain it into a cocktail glass or Double Old Fashioned glass filled with crushed ice.  The drink stays blindingly cold and there is no way you’ll have any ice left when you finish it after downing it in 2 or 3 “sips.” Suggested Rums: [...]

]]> By: Bunnyhugs » Blog Archive » Your Man in Havana: The Daiquiri http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3160 Bunnyhugs » Blog Archive » Your Man in Havana: The Daiquiri Thu, 22 Apr 2010 17:38:34 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3160 [...] I could often be found in close proximity to a Daiquiri. I already discussed the Daiquiri in detail here, so there is no need to say too much more. Still, it would be a shame not to share a few [...] [...] I could often be found in close proximity to a Daiquiri. I already discussed the Daiquiri in detail here, so there is no need to say too much more. Still, it would be a shame not to share a few [...]

]]> By: Capn Jimbo's Rum Project http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3117 Capn Jimbo's Rum Project Mon, 01 Mar 2010 14:04:30 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3117 Hugs... What an incredible article. Sue Sea (my partner at The Rum Project) and I have traditionally been into tasting and reviewing fine sipping rums, and rarely even get into flavored or spiced (with some notable exceptions). However, lately - thanks to some Brazilian coworkers - I was able to get some authentic home made cachaca smuggled in from Brazil, and we started making caipirinhas. It was very interesting reading your extremely thorough article and learning both the history, comparison and methods for making the caipirinha's relative - the daiquiri in its many forms. Thanks for a great contribution to the world of rum! Hugs…

What an incredible article. Sue Sea (my partner at The Rum Project) and I have traditionally been into tasting and reviewing fine sipping rums, and rarely even get into flavored or spiced (with some notable exceptions).

However, lately – thanks to some Brazilian coworkers – I was able to get some authentic home made cachaca smuggled in from Brazil, and we started making caipirinhas.

It was very interesting reading your extremely thorough article and learning both the history, comparison and methods for making the caipirinha’s relative – the daiquiri in its many forms.

Thanks for a great contribution to the world of rum!

]]> By: Padron http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3054 Padron Tue, 29 Dec 2009 04:40:55 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3054 That is quite an article on daiquiris! I haven't read/learned this much since middle school.. Very interesting though. I wasn't aware there was such a science to it, but following this outline I bet makes the best one ever. -Sylvia That is quite an article on daiquiris! I haven’t read/learned this much since middle school.. Very interesting though. I wasn’t aware there was such a science to it, but following this outline I bet makes the best one ever.
-Sylvia

]]> By: Pete Fargher http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3022 Pete Fargher Tue, 06 Oct 2009 10:12:04 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3022 Brilliant article on daiquiri, esp for a beginner like me! Ta ever so. Brilliant article on daiquiri, esp for a beginner like me!
Ta ever so.

]]> By: Rob Cassels http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3012 Rob Cassels Sun, 23 Aug 2009 19:05:36 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3012 In fact... Looking back at that photo.... The flash blending technique produces a drink that is "ice cream pain" cold but can still be sipped through the thinnest of straws. However, if you leave it for longer than a few minutes, the minutes particles of ice (so small they are undetectable to the tongue) begin to clump together and form the same effect... that band you see in Hemingway's drink. In fact…
Looking back at that photo….
The flash blending technique produces a drink that is “ice cream pain” cold but can still be sipped through the thinnest of straws.
However, if you leave it for longer than a few minutes, the minutes particles of ice (so small they are undetectable to the tongue) begin to clump together and form the same effect… that band you see in Hemingway’s drink.

]]> By: Rob Cassels http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3011 Rob Cassels Sun, 23 Aug 2009 18:59:20 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-3011 You mention David Emburey and it is largely through his book that we can learn about the development of the Daquiri at La Floridita. I can't remember the source but many years ago I came across another story about how Constante Ribalagua had also pioneered a technique called flash blending. He would add ice layer by layer to the blender, pulsing it in short sharp bursts and then adding more. It produced a drink that, I feel, is the one that Emburey is describing, "the stinging cold drink was strained through through a fine sieve into the glass so that not one tiny piece of ice remained in it." I experimented with this and it transforms the Daiquiri into something yet more beautiful again. The key to the Daiquiri, for me, was when I looked at Ribalagua's Daquiri No 4 in Emburey's book... it uses "gold label rum" but only a teaspoon of maraschino. When I used a gold rum (it was Bacardi 8 yr old at the time but I know use Havana Club Anejo Especial) and just a tiny amount of liqueur it stunningly highlighted the subtle toffee, caramel backnotes of the rum. I ended up No 4s using literally 4 drops of apricot brandy and calling it the Ribalagua... still on a few cocktail lists in New Zealand while I am in blissful retirement! I just finished writing about the Daquiri this morning but, while it too deals with history, it is less about the recipe and more about the cultural landscape in which it developed.... http://notesfromthebartender.wordpress.com/ I like your stuff! Cheers You mention David Emburey and it is largely through his book that we can learn about the development of the Daquiri at La Floridita. I can’t remember the source but many years ago I came across another story about how Constante Ribalagua had also pioneered a technique called flash blending.
He would add ice layer by layer to the blender, pulsing it in short sharp bursts and then adding more. It produced a drink that, I feel, is the one that Emburey is describing, “the stinging cold drink was strained through through a fine sieve into the glass so that not one tiny piece of ice remained in it.”
I experimented with this and it transforms the Daiquiri into something yet more beautiful again.
The key to the Daiquiri, for me, was when I looked at Ribalagua’s Daquiri No 4 in Emburey’s book… it uses “gold label rum” but only a teaspoon of maraschino.
When I used a gold rum (it was Bacardi 8 yr old at the time but I know use Havana Club Anejo Especial) and just a tiny amount of liqueur it stunningly highlighted the subtle toffee, caramel backnotes of the rum.
I ended up No 4s using literally 4 drops of apricot brandy and calling it the Ribalagua… still on a few cocktail lists in New Zealand while I am in blissful retirement!
I just finished writing about the Daquiri this morning but, while it too deals with history, it is less about the recipe and more about the cultural landscape in which it developed….
http://notesfromthebartender.wordpress.com/
I like your stuff!
Cheers

]]> By: Nicholas Parker http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-2880 Nicholas Parker Tue, 21 Oct 2008 17:22:12 +0000 http://bunnyhugs.org/2008/01/07/the-daiquiri/#comment-2880 Hey guys, check out the original article from the 1937 Miami Herald that actually gives the original account of Jennings Cox inventing the daiquiri! : http://www.strawberry-daiquiri-recipe.com/strawberry-daiquiri-invention.php great quality scan of the article! -Nicholas Hey guys, check out the original article from the 1937 Miami Herald that actually gives the original account of Jennings Cox inventing the daiquiri! :

http://www.strawberry-daiquiri-recipe.com/strawberry-daiquiri-invention.php

great quality scan of the article!

-Nicholas

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