Daiquiri (frozen)
Ingredients
- 2 oz Light gold rum
- 3⁄4 oz Lime juice
- 3⁄4 oz Sugar syrup 'rich'
- 1⁄6 oz Luxardo Maraschino liqueur
- 1⁄4 barspoon Xanthan gum (E415) optional
Method
Glass:
Photographed in an Urban Bar Plain Retro Coupette 15cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime wedge skewered with Luxardo Maraschino Cherry.
Method:
- DRY BLEND (without ice) first 4 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add two-thirds 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with lime wedge on rim skewered with maraschino cherry.
- Serve with a straw.
History:
Emilio Gonzalez is said to have adapted a shaken "Natural" Daiquiri to make a frozen (blended) Daiquiri at the Plaza Hotel in Cuba. However, Constantino Ribalaigua Vert of Havana's El Floridita bar made the drink famous. The electric blender was invented in 1919 and popularised in the 1930s. (This recipe by yours truly.)
See: Daiquiri cocktail history
Review:
A superbly refreshing cocktail on a hot day. Blend with too much ice, and you will have a tasteless slushy drink that will give you brain-ache if you drink it too fast. (Traditionally, in Cuba, this cocktail was strained through a sieve to remove the ice.)
