Daiquiri (Traditional)


May 26, 2010 (Day 116) — Daiquiri (Traditional)

It certainly doesn’t feel like late May in our neck of the woods. Or rather, it can’t seem to make up its mind if it wants to. Already this week we’ve yo-yoed from 95 degrees to 60 back to 80 and then dipped into the 50s with storms sweeping in. Although, that really is a standard Kansas spring, so I shouldn’t be too surprised. But just because the weather is wigging the hell out doesn’t mean you can’t pretend you aren’t on a tropical beach somewhere ogling the ladies behind your aviators.

But, before we launch into this evening’s blog post, let’s take a look at a cartoon that my wife decided to send me today. Something to keep in mind, now that I’m one of the unwashed masses of bloggers plaguing the internet.

(From xkcd.com)

Hopefully I have active engagement AND good quality content which keeps you drunks — err… I mean… lovely people — staggering back to my blog. Considering I’m currently in rehearsal for one beast of a show, my posts are going to be a bit shorter. Hopefully, however, still packed full of information.

Ahhh, the Daiquiri — one of the most well known cocktails out there. Unfortunately, in recent decades it has fallen victim to wine coolers, crappy ready-made mixes and drunken sorority parties. This was once the drink that Hemingway himself would sip while thinking of new ways to have balls of steel.  So, in the not-so-grand tradition of this blog, of course I’m going to make the traditional drink. I’m not going to rely on hot-pink mixers. This isn’t going to be a trip to Señor Frogs. This, mon amis,  is the traditional Daiquiri. On the rocks. No frills.

Maybe afterward we can go catch a huge marlin together or something. Or write “The Sun Also Rises.” I’m pretty sure we might be able to come up with a better version than what’s his face.

This recipe comes from my Twitter friend The Intoxicologist.

2 oz Rum

1 oz fresh lime juice

.5 oz simple syrup

Build in a rocks glass filled with ice. Stir until well mixed. Bust out your typewriter, big book of machismo and thesaurus of chauvinism. Let’s write!

I used a darker rum — in fact, I used black rum — for this drink, because I tend to prefer the stronger taste of darker rums. Not that there’s anything wrong with white rum, I just think sometimes you need that extra oomph. And I’m glad I used it. This has one hell of a kick, but that molasses sweetness of the rum, combined with the bite of the lime is excellent. And, you have just enough simple syrup there to take the edge off.

Like many of the drinks I’ve made that have been turned into mixes, the original, from scratch is amazing. So, if you’ve come to associate Daiquiris with neon colors, frozen drinks and poor decisions, make it like it’s supposed to be made. It will change your mind.

Cheers!

— Mark

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