Story by 2024 Australian Bartender of the Yr, Joey Folkersma, who’s the Bar Supervisor at Bar Kokomo in Darwin.
It’s mid-January, summer season is in full swing, and whether or not you’re down south in Sydney or up north in Darwin, it’s scorching.
What higher time to debate my favorite summer season cocktail: the Daiquiri?
Some say Jennings Cox ran out of gin at his barbecue and changed it with white rum (Bacardi Blanca on the time). Others argue he didn’t have the correct elements for a Canchánchara, an area concoction of aguardiente de caña, lime, and honey. So, Jennings “Mr. Potato-Headed” the drink and got here up with the Daiquiri. Nevertheless this American engineer created it, we’re completely happy he did!
It wasn’t till Constantino Ribalaigua Vert perfected the Daiquiri at La Floridita bar in Cuba that its recognition took off, due to a sure well-known author by the identify of Ernest Hemingway. The “cocktail king of Cuba” was a pioneer in utilizing a blender and got here up with the primary blended Daiquiri. Fortunately, we now have slushie machines, and a superb frozen Daiquiri is bloody scrumptious whereas floating in a pool.
Constantino went additional on his journey to good the Daiquiri, and considered one of his many creations was the Daiquiri #3: rum, Maraschino liqueur, grapefruit juice, sugar, and lime.
 
This recipe finally advanced into the “Papa Doble”—Hemingway’s model, with double the rum and no sweetener (Hemingway was diabetic). Until you want your drink unbalanced and on the bitter aspect, I can’t suggest it. Let’s simply say his writing was higher than his flavour profile.
Substances:
50 mL Spanish-style white rum
10 mL Maraschino liqueur
15 mL grapefruit oleo
30 mL contemporary lime juice
My favorite Daiquiri is a #3 with a little adjustment. For me, it begins with a superb white, Spanish-style rum. To every their very own, however I like my base spirit with a little bit of character, so I take advantage of Havana Membership 3-Yr-Previous. It has a slight oaky-ness that pairs nicely with the grapefruit.
My sweetener is a 2:1 grapefruit oleo, and I solely use 10 mL as a result of the Maraschino liqueur provides its personal sweetness. Recent lime juice is a should, and final however not least, the worst-kept secret in bartending: a little bit of grapefruit peel within the shaker. It provides an additional trace of bitterness and a contemporary, zesty aroma to the Daiquiri.
“This recipe finally advanced into the “Papa Doble”—Hemingway’s model, with double the rum and no sweetener (Hemingway was diabetic). Until you want your drink unbalanced and on the bitter aspect, I can’t suggest it. Let’s simply say his writing was higher than his flavour profile.”
Add all of the elements right into a shaker, together with a grapefruit peel (guarantee there’s no pith). Tremendous pressure right into a coupe glass and garnish with a lime wedge.
The Daiquiri, on the whole, is the last word summer season drink for me as a result of it’s really easy to regulate. Its ratio of 60-30-20 (with a 2:1 syrup) lends itself completely to making a “Mr. Potato Head” cocktail. In any speed-round thriller field competitors, I all the time begin with this ratio and regulate for stability. I’ve made “Daiquiris” with vermouth and bitter aperitifs—the most recent was with Monkey Shoulder. Add any piece of fruit to the tin for a twist, and voila!
