Thursday, August 9, 2012


Three things that Cuba has in abundance (or so we've been told despite that stupid embargo) are sugar, limes, and rum. Legend has it that an American mining engineer fresh off the Spanish-American war named Jenning Cox happened to be living and working in the small town of Daiquiri, Cuba, in 1905. As the tale goes, Cox ran out of gin at a party and switched to the local favorite, rum, to mix with his limes and sugar... and presto, the Daiquiri was born! One of the most loved rum drinks next to the resurging Mojito, the Daiquiri has never really seen a downturn in popularity.

First let's give you the sour original pour for the Daiquiri and then a sweet dessert frappe version.

Classic Pour Series

4 1/2 ounces white rum
2 ounces lime juice
1/2 ounce rich simple syrup

Pour all ingredients into a shaker. Shake hard and strain into a chilled cocktail glass. Garnish with a lime.

For the dessert drink, first make some puree.

Strawberry-Banana Puree

16 ounce package of strawberries
2-3 medium bananas
21/2 - 3 cups of sugar

Blend all ingredients until thickened and smooth.

Strawberry-Banana Frozen Daiquiri

Around 2-3 cups of ice
9 ounces of strawberry-banana puree
3 ounces of rum, you choice (we used Old New Orleans)
Juice of 1/2 a lime

Blend all ingredients until ice take the consistency of sand grands. Pour or spoon into a large chilled cocktail glass. Garnish with a lime. Serves three.

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