Daiquiri

from The Craft of the Cocktail

  • 1.5 ounces Light Rum
  • 1 ounce Simple Syrup
  • .75 ounce Lime Juice

Shake all the ingredients with ice and strain into a chilled cocktail glass.

This Cuban classic gets its name from the town of the same name in the Oriente province. The recipe was created by an American mining engineer named Jennings Cox and a Cuban engineer named Pagliuchi in the late nineteenth century. The talented barmen in Havana, especially Constantino Ribalaigua Vert, further refined it. The Daiquiri made its first appearance in the United States at the Army Navy Club in Washington, D.C., taken there from Cuba by Admiral Lucius Johnson. Today you can have a Daiquiri in the Army Navy Club's Daiquiri Lounge. Below is the original recipe; for Constante's special Papa Doble, see the Hemingway Daiquiri.