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Cover: Shaken and stirred

28Jun 12

The real story behind the first daiquiri

DaiquiriCuba, for some reason, has always been a source of inspiration for the invention of drinks. There are many stories about bars like La Bodeguita del Medio, where Ernest Hemingway used to drink, and the history of sugar cane is attatched to the history of rum as much as it is to the history of the country. Today, I want to tell you about a very well-known cocktail, which can be mixed with a number of fruits and is a classic in Cuba and worldwide: the daiquiri.

On the 20th June, 1898, American troops landed in Cuba to get involved in the Hispanic-Cuban-American war. They chose two beaches to do so: Siboney and Daiquiri, the latter near Santiago de Cuba in the south of the country. The American soldiers were wearing winter uniforms when they set out on their campaign, and dehydration became a huge problem. When they joined the Cuban forces, though, they were saved by a refreshing drink that the local soldiers served them: “La canchánchara”, a mix of rum, water, lemon and honey.

Many years after that event, Emilio Gonzalez (also know as “Maragoto”), a Spanish bartender, took that formula and turned it into a fancy cocktail served at the Plaza Hotel in La Habana. After that, it was inmortalized by Constantino Ribalaigua, “El Gran Constante”, at La Floridita, another famous bar in the Cuban capital. He tok the original recipe and invented the “frappé daiquiri”, a “Below Zero” version of the first daiquiri, using loads of ice and also adding a few drops of marraschino, a very delicate, sweet and scented liqueur. Then he gave it the magical touch: he just poured everything into a blender and the mix came out looking like a snowflake.

Maraschino liqueur is used in various cocktails, among which includes the morello aviation cocktail, a cherry-flavoured delight. It is a perfect, yet subtle, complement to many tipples. And garnishing it with a maraschino cherry is the finishing touch!

To begin with, it was known as the “Wild Daiquiri” or the “Original”. Over the decades, it has been modified so many times there is practically a different recipe and fruit in every summer resort around the world. The story of the drink, however, remains the same, as does the original mix of one of my favourite cocktails.

Needed:

  • 3cl white rum
  • 1 spoonful of sugar
  • Half a squeezed lemon
  • Plenty of grinded ice
  • A drop of maraschino liqueur

How to make it:

1. Place all the ingredients in a blender and shake for at least 30 seconds.
2. Garnish with a lemon or lime wedge with a maraschino cherry.

Time: 3 minutes
Makes: 1 cocktail

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One comment

  1. I love getting the inside scoop on the actual origins of these cocktails!

    Reply

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