The Daiquiri Cocktail – nothing could be simpler. It really showcases the quality of really good rum in it. But never order them frozen, that’s just as slushy. You don’t want a slushy, you want a cocktail.
I think the native of Cuba would have making Daiquiri if it just not calling it a Daiquiri themselves. Jennings Cox when he was down there, he was just drinking the drink they were drinking in order to name it something he called it Daiquiri at the local town. When friends will come visit him, he would then serve them this Daiquiri cocktail from the town of Daiquiri. They would then take it home enhance the whole theme it would get going. So I think this is just a great cocktail, created in Cuba by the natives of Cuba.
The Daiquiri cocktail is made like I said with rum, sugar and lime juice. Let’s start off with two ounces of rum, and now let’s get ½ ounce of lime juice. Now one thing you’ll notice here on my little set, I’ve got two limes sitting here; the small lime and large lime. This to my mind you always treat why you never want to see juice of one lime or juice with half a lime in a recipe because I fully expect that the juice is going to be different out of these two products. So that’s why I’m going to measure my juice carefully, ½ once lime juice, now for this sugar. The common recipe calls for adding granulated sugar to this drink, there is a problem with that however. Sugar doesn’t dissolve in cold liquids which it is definitely not warm and if I put ice in it it’s going to be cold. And it really doesn’t dissolve an alcohol that well. So using granulated sugar and then put some sugar crystals up in the drink which I really don’t think it’s a good thing to have. Instead I prefer using simple syrup in this case.
Simple syrup is just simply sugar then you dissolved in water. The way I do it is I take a cup of water bring this to a simmer, add a cup of sugar to that, stir it until it’s just dissolved then allow it to cool then place it in a bottle. If I want this bottle to shelf stable meaning I want to keep it out on the shelf while I’m doing stuff and I can put those in the refrigerator all the time. To that I will add a little bit of vodka just to take and prevent any molds from growing on it because if this is just pure sugar and water would eventually mold on the shelf which is not a very appetizing sort of thing to do, but adding vodka to it or a high grain alcohol that will prevent any mold from coming in.
So now I’m going to take and add ¾ ounce of simple syrup, and the reason my simple syrup is slightly on the brown side is because I choose to use Demerara sugar which is a raw style of sugar it’s still got some color and I think a little bit of extra flavor to it. And so the simple syrup just makes this drink easier to make. Now at some point in time, somebody looked at this process of making essential we call it sour. This is the same process as making whisky sour, except for whisky sour be using whisky rather than rum and lemon juice instead of lime.
So there’s a lots of drinks out there that use citrus juice for the sourness of it and sugar or simple syrup for the sweetening power of it and they saw that quite often it was pretty close to the same ratio of sweet to sour and all this sort of drinks. And they said hey, let’s take a short step. Let’s pre-mix our simple syrup and lemon juice. So you could take your simple syrup and take half an amount of simple syrup and half an amount of lime juice, put them together, you’ve now got a lime sour mix or use lemon juice, you got lemon sour mix or combine the lemon and the lime and now what you could consider you could use for either a lime drink or a lemon drink. Because it kind of has both the same flavors in it or we’ll take that even to the further extend and now we have companies making sour mix the people add in to drinks. It just makes it even that much quicker and easier and bars don’t have to make their own sour mix, they can just buy it off the shelf. And these companies also would put chemical additives and things like that to make sure it stays shelf stable. And since you know lemon and lime juice fresh is kind of expensive then use citric acid instead. And so eventually, we end up with sour mix that has all chemical components to it.
It taste down right horrid but it’s cheap and that’s why you’ll take and have people making Margaritas and Daiquiri in so like in a glass like this. Like this is how much this drink can have in it, put some ice in to it you might get it up this far. But you can buy a Margarita and Daiquiri in a glass as high that’s because you’re sticking cheap sour mix in it. Any drink you want to make with quality, you want to make sure you use fresh ingredients. Don’t use any sour mix even homemade sour mix. I don’t recommend because in a homemade sour mix you’re still going to take and try to use that one ratio ingredient for all of your drinks. And as we’ll see throughout this episodes some drinks with a slight different ratio of lemon to sugar, some will have a slight difference of ratio of lime to sugar and so you really can’t have one product that is going to blank it across all these drinks and really bring out the distinctive characteristics of it. So make sure you use fresh lemon juice or fresh lime juice and simple syrup for one appropriate sugar in making this drink.
Now let’s add our ice, now for our garnish I’m just going to do something kind of simple here. Just cut a very thin slice of lime wheel; just float it on the top. And there we have our Daiquiri.
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