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.
Posted in Country Inn, Drink, eastern shore, kent island, waterfront
Tagged Cuba, Daiquiri, Floridita, historic kent manor inn, kent island, Maryland's Eastern Shore, Rum, stevensville
With special thanks to http://www.bevx.com
The Manhattan (recipe) is a classic cocktail invented in a bar of the same name in 1874. The original calls for just three ingredients: 2 ounces of Rye Whiskey, 1 ounce of Italian Sweet Vermouth, and a couple dashes of bitters. Stir with ice, don’t shake, and strain into a chilled cocktail glass (erroneously called a martini glass in some circles).
The above paragraph likely seems harmless enough to most folks but I have already started a screaming fit somewhere. The first order of contention is the Whiskey. Some are insistent that it must be Rye while others are happy to make theirs with Bourbon. What’s the difference? In most cases Bourbon is sweeter than Rye so the resulting drink is sweeter as well. The second area of disagreement is the age-old argument of shaken versus stirred. I’ve had them both ways and I like them both ways with the shaken being a bit colder with small flecks of ice and a bit more diluted, which isn’t a bad thing.
Knowing how to make a Manhattan is as easy as reading. Practice will make it better and allow you to explore the subtle variations. It also builds the comfort required to make a few tweaks. Substitute the Rye with Irish or Canadian Whiskey and you have a new drink. Swap the Italian Vermouth for French and another variation is born. Swap the bitters for Absinthe, Amaro, or Fernet and yet another set of variations are born. The possibilities are endless. Then of course there is the last old argument concerning the garnish. Do you finish the drink with a Maraschino cherry or a lemon or both? I like mine with a twist.
Posted in annapolis, Country Inn, Drink, eastern shore, Historic Inn, kent island, Sunday Brunch, weddings
Tagged Canadian whisky, historic inn, kent island, Manhattan, Vermouth, waterfront dining