The Daiquiri (recipe) like many classic drinks has many queued-up to take credit for its invention. In truth the simple marriage of Rum, sugar, and limejuice would require more effort to ignore than to invent. The three ingredients hail from the same locales so all that was required was a name. When the US Army snatched control of the island of Cuba from Spain in 1898 landing first in the village of Daiquiri the naming deed was all but done.
The Daiquiri, perhaps more than any other classic cocktail, has suffered from a gaggle of poor variations and even more tragic technique. When constructing a Daiquiri one should reach for the shaker and some ice and never, I mean never, plug in the blender. Oddly, one of the bars that is often associated with the cocktail’s fame and creation, Floridita in Havana, is likely the spot that later popularized the Daiquiri made in the blender.
The classic Daiquiri is simply: 2 ounces of White Rum, ½ ounce of simple syrup or sugar, and ½ ounce of fresh lime juice. Shake well with ice and strain into a chilled cocktail glass. Serve with a lime wheel and nothing more.
Just because so many poor, pre-made mixes with an ever-spanning rainbow of fruit flavor has plagued the Daiquiri, you should not shy away from adding your own twist once you have mastered the original. The lime juice can be substituted with nearly any juice you like as long as you keep in mind that the sugar will not be required if you use something less tart than lime. Dark Rum can be used in place of the White Rum, and simple syrup infused with ginger, allspice, chili, pepper, or anything else you can imagine will add another wrinkle to this cocktail.