Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

The Daiquiri


  • Please log in to reply
158 replies to this topic

#91 FrogPrincesse

FrogPrincesse
  • society donor
  • 2,538 posts
  • Location:San Diego, CA

Posted 26 August 2013 - 05:23 PM

I'm trying to winnow down my rums. Finishing the Barbancourt was easy. Getting rid of all those dark rums is going to be harder. I'm pretty sure I can live with a dry white rum and Smith & Cross.

Just two rums? I am not sure how anyone could live like this...

Rums are by far the most represented category in my home bar, but as I remember you are not exactly a tiki fan, so maybe that explains your drastic decision! :smile:



#92 Hassouni

Hassouni
  • participating member
  • 1,557 posts
  • Location:DC Area/London/Beirut

Posted 26 August 2013 - 05:23 PM

Oh man, eliminating Barbancourt? That's a keeper for me! (But then at least 10 rums count as my keepers...)



#93 Hassouni

Hassouni
  • participating member
  • 1,557 posts
  • Location:DC Area/London/Beirut

Posted 26 August 2013 - 05:25 PM

I'm trying to winnow down my rums. Finishing the Barbancourt was easy. Getting rid of all those dark rums is going to be harder. I'm pretty sure I can live with a dry white rum and Smith & Cross.

Just two rums? I am not sure how anyone could live like this...

Rums are by far the most represented category in my home bar, but as I remember you are not exactly a tiki fan, so maybe that explains your drastic decision! :smile:

 

My rum collection surged past 20 well before I started making tiki drinks, Princesse. It's just such a diverse category.



#94 FrogPrincesse

FrogPrincesse
  • society donor
  • 2,538 posts
  • Location:San Diego, CA

Posted 26 August 2013 - 05:30 PM

My rum collection surged past 20 well before I started making tiki drinks, Princesse. It's just such a diverse category.

I am with you. There are plenty of excellent rum-based drinks that are not tiki. Plus rum is relatively cheap so I struggle to make sense of EvergreenDan's decision.

Maybe he is looking at expanding his gin collection?



#95 EvergreenDan

EvergreenDan
  • participating member
  • 909 posts
  • Location:Boston

Posted 26 August 2013 - 05:30 PM

Okay, plus a white agricole (JM at the moment) and a cachaca. 

 

Just don't ask me to pare my amari down to 4. ;)


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#96 Plantes Vertes

Plantes Vertes
  • participating member
  • 736 posts

Posted 26 August 2013 - 05:47 PM

I'm trying to winnow down my rums. Finishing the Barbancourt was easy. Getting rid of all those dark rums is going to be harder. I'm pretty sure I can live with a dry white rum and Smith & Cross.

Just two rums? I am not sure how anyone could live like this...

Rums are by far the most represented category in my home bar, but as I remember you are not exactly a tiki fan, so maybe that explains your drastic decision! :smile:

 

The rum-depleted brain is prone to rash thinking.


  • Rafa likes this

#97 haresfur

haresfur
  • participating member
  • 1,074 posts
  • Location:Bendigo Australia

Posted 28 August 2013 - 03:02 AM

I was bequeathed a bucket of grapefruit so I used my last lime for a Hemingway Daiquiri using the Kindred Cocktail ratios with 1/4 oz. simple and Cuban rum.  I could really notice the maraschino at first but it faded into the background. I didn't think it tasted very boozy for the 2 oz of rum so I expect these could be dangerous on a hot day.


It's almost never bad to feed someone.

#98 ChrisTaylor

ChrisTaylor
  • host
  • 1,853 posts
  • Location:Melbourne

Posted 28 August 2013 - 04:43 AM

Oh yeah. Gets to the point where slicing limes is a serious OH&S minefield.


Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#99 Plantes Vertes

Plantes Vertes
  • participating member
  • 736 posts

Posted 16 November 2013 - 04:04 PM

We had some more Hemingway Daiquiris the other day, because hell, this is a scorching summer in the Caribbean after all.

 

3oz Havana Club

1oz grapefruit juice

1oz lime juice

3/4oz Luxardo Maraschino

 

 

001 (640x480).jpg

 

Cooking hazard.


  • haresfur and Rafa like this

#100 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 917 posts
  • Location:New Jersey USA

Posted 16 November 2013 - 05:35 PM

If I had a Daiquiri glass you'd have convinced me to try a Daiquiri.



#101 haresfur

haresfur
  • participating member
  • 1,074 posts
  • Location:Bendigo Australia

Posted 16 November 2013 - 07:12 PM

If I had a Daiquiri glass you'd have convinced me to try a Daiquiri.

 

A coffee mug works.


  • lesliec, ChrisTaylor, Rafa and 1 other like this
It's almost never bad to feed someone.

#102 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 917 posts
  • Location:New Jersey USA

Posted 22 November 2013 - 07:33 PM

 

If I had a Daiquiri glass you'd have convinced me to try a Daiquiri.

 

A coffee mug works.

 

 

Maybe, but, well, now -- thanks to replacements.com -- I have a proper Daiquiri vessel.  Call me a Daiquiri virgin, a Daiquiri (however you pronounce it) has never before passed my lips.

 

For my first Daiquiri I took an idea from Rafa, but I confess it was a hard day and my reading comprehension suffered.  Rafa called for 1/2 oz W&N Overproof.  I somehow saw that as 1 oz.  Plus the W&N pouring top thingy messed me up, so the final result was more like:

 

1 oz Barbancourt 5 star

1 1/4 oz Wray & Nephew Overproof

3/4 lime juice

1/4 oz syrup

 

 

And it looks so pretty!  After shaking I had 4 oz liquid which just fit nicely in my new (previously owned) 5 oz coupe.  I think the drink would have been even better had I properly read the recipe.  However I can't complain it's weak.  (And if I didn't mention, it's my first time.)

 

By the way, I notice Dale Degroff in Craft of the Cocktail calls for 1 oz of syrup to 1 1/2 oz of rum.  What's up with that?  I would find that much sugar hard to get down, I think.  For the Daiquiri is there such a thing as an original recipe?

 

 

Edit:  it seems the drink is even better after it has warmed up a bit.  The wonderful flavors are more distinct and the rich sweetness of the syrup lingers.  (I use feste's gomme, which in my opinion works much better here than in a mai tai.)  I could learn to like this.


Edited by JoNorvelleWalker, 22 November 2013 - 07:53 PM.

  • Rafa likes this

#103 Rafa

Rafa
  • participating member
  • 519 posts
  • Location:New York

Posted 23 November 2013 - 01:38 PM

There's no One True Recipe for the Daiquiri—it's just rum, and lime, and sugar, a combination which dozens of people must have come up with independently of each other. What there are is shifting tastes, and bartenders equipped to accommodate them. . During DeGroff's formative years the "Daiquiri" was something slushy served with strawberry, and sour mix, and a bit of rum. He had to work hard to restore the drink to its former dignity. It's no wonder his recipe calls for a bit more sugar than more contemporary specs; he was dealing with a very different and more difficult clientele. 

 

Personally, I like the sugar on the low side, finding a dry Daiquiri an excellent showcase for a rum (or group of rums), and one of the most refreshing beverages in the world. But if someone asks me for a sweet Daiquiri I'll happily oblige them, and still find it a worthy drink. 


  • Czequershuus likes this

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#104 Plantes Vertes

Plantes Vertes
  • participating member
  • 736 posts

Posted 24 November 2013 - 02:30 PM

Today I had a Dark Daiquiri.

 

2oz Flor de Cana 7

1/2oz lime juice

1/2oz Demerara syrup

 

001 (480x640).jpg

 

In fact this was not a good use of this rum, which has a vanilla-cinnamon-brown sugar flavour that did not get along with a harsh sour lime and was totally overpowered.



#105 Adam George

Adam George
  • participating member
  • 354 posts
  • Location:London - UK

Posted 24 November 2013 - 04:30 PM

There's no One True Recipe for the Daiquiri. 

 

Yes there is:

 

10:3:2

With a good, grassy Latin style white rum and 2:1 golden sugar syrup.


  • FrogPrincesse and Rafa like this

Manning the Bar
A Cocktail Blog


#106 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 917 posts
  • Location:New Jersey USA

Posted 24 November 2013 - 10:32 PM

Tonight's is:

 

2 oz Busted Barrel (whose web domain I notice has expired)

3/4 lime juice

1/4 oz syrup

 

 

This is very nice indeed.  In comparison my previous W&N Daiquiri concoction was too strong and funky.  And I hope my head will thank me.  Indeed, except for the buttery, brown sugar notes, I'm not sure I could tell there is alcohol in this.

 

In the book And a Bottle of Rum, Wayne Curtis quotes Lucius W. Johnson describing the drink Jennings Cox made for him in 1909:

 

"He mixed in each glass a jigger of rum, the juice of half a lime, and a teaspoon of sugar.  He then filled the glass with finely shaved ice and stirred it well."

 

Busted Barrel works so well for this.  I hope letting their domain expire was a small oversight and not indicative of worse.

 

 



#107 Hassouni

Hassouni
  • participating member
  • 1,557 posts
  • Location:DC Area/London/Beirut

Posted 25 November 2013 - 08:31 AM

That's the ratio I typically use, Jo - but I feel that for maximum impact, a real Cuban style light rum is called for - when made that way, I refer to the daiquiri as "alcoholic liquid nitrogen".


  • Rafa likes this

#108 FrogPrincesse

FrogPrincesse
  • society donor
  • 2,538 posts
  • Location:San Diego, CA

Posted 25 November 2013 - 10:06 AM

 

There's no One True Recipe for the Daiquiri. 

 

Yes there is:

 

10:3:2

With a good, grassy Latin style white rum and 2:1 golden sugar syrup.

 

10:3:2, Difford's ratio, which corresponds to:

2 1/2 oz rum

3/4 oz lime juice

1/2 oz 2:1 syrup

 

I prefer to make daiquiris with white rhum agricole and go heavier on the lime. Also I use regular simple syrup because I always have it handy. Something like this:

2 oz rum

1 oz lime juice

3/4 oz simple syrup



#109 Rafa

Rafa
  • participating member
  • 519 posts
  • Location:New York

Posted 25 November 2013 - 11:17 AM

Since we're declaring allegiances, I'm on team 2:3/4:1/4. I like mine dry and icy (just like, uh, my women?). Favorite Daiquiri rums include La Favorite Blanc, El Dorado 3 Year and 5 Year, Flor de Caña Extra Dry, Smith & Cross, and that W&N/Barbancourt 5 Star combo. Sometimes a richer balance is nice, especially with a rum like one of the older Appletons, but when going in that direction one might as well go all the way to a Captain's Blood (with or without falernum) or a Navy Dock Daiquiri


Edited by Rafa, 25 November 2013 - 11:17 AM.

  • Hassouni likes this

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#110 FrogPrincesse

FrogPrincesse
  • society donor
  • 2,538 posts
  • Location:San Diego, CA

Posted 25 November 2013 - 11:31 AM

Since we're declaring allegiances, I'm on team 2:3/4:1/4. I like mine dry and icy (just like, uh, my women?).

You are using 2:1 syrup, right?



#111 Rafa

Rafa
  • participating member
  • 519 posts
  • Location:New York

Posted 25 November 2013 - 11:35 AM

Not usually, but it depends on the rum and my mood. I don't think a Smith & Cross Daiquiri would be palatable with only a 1/4 oz of 1:1 simple, for example.

 

Edit: I don't think a Daiquiri with just a quarter ounce of 1:1 simple is overly tart, usually, just bracingly dry.


Edited by Rafa, 25 November 2013 - 11:37 AM.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#112 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 917 posts
  • Location:New Jersey USA

Posted 25 November 2013 - 12:10 PM

Could anyone knowledgeable about such things estimate what the sugar ratio is for feste's syrup, since that is what I'm using?

 

http://smallhandfood...yrups/gum-syrup



#113 Hassouni

Hassouni
  • participating member
  • 1,557 posts
  • Location:DC Area/London/Beirut

Posted 25 November 2013 - 01:30 PM

Since we're declaring allegiances, I'm on team 2:3/4:1/4. I like mine dry and icy (just like, uh, my women?). Favorite Daiquiri rums include La Favorite Blanc, El Dorado 3 Year and 5 Year, Flor de Caña Extra Dry, Smith & Cross, and that W&N/Barbancourt 5 Star combo. Sometimes a richer balance is nice, especially with a rum like one of the older Appletons, but when going in that direction one might as well go all the way to a Captain's Blood (with or without falernum) or a Navy Dock Daiquiri

 

True to your Borinqueño roots, have you tried a Daiquiri with Palo Viejo blanco? It's damn good. PV sells for about $8-9 in PR, but I haven't seen it sold retail anywhere on the mainland. However, here's a link in NY state: http://www.getwineon...WHITE-80@-750ML


  • Rafa likes this

#114 Rafa

Rafa
  • participating member
  • 519 posts
  • Location:New York

Posted 25 November 2013 - 01:36 PM

 

Since we're declaring allegiances, I'm on team 2:3/4:1/4. I like mine dry and icy (just like, uh, my women?). Favorite Daiquiri rums include La Favorite Blanc, El Dorado 3 Year and 5 Year, Flor de Caña Extra Dry, Smith & Cross, and that W&N/Barbancourt 5 Star combo. Sometimes a richer balance is nice, especially with a rum like one of the older Appletons, but when going in that direction one might as well go all the way to a Captain's Blood (with or without falernum) or a Navy Dock Daiquiri

 

True to your Borinqueño roots, have you tried a Daiquiri with Palo Viejo blanco? It's damn good. PV sells for about $8-9 in PR, but I haven't seen it sold retail anywhere on the mainland. However, here's a link in NY state: http://www.getwineon...WHITE-80@-750ML

 

 

I haven't had Palo Viejo since I left PR for the states when I was 18, at which age I thought a "Daiquiri" was something slushy with fake fruit and my preferred rum drink was a Don Q and Coke. Next time I'm visiting family I'm going to have to buy a bottle and try it out in a Daq. I have both of the Barrilitos at home and those are my go-tos when I feel a tinge of Borinqueño pride. 

 

Glad to know you're familiar with our humble homeland and its rums!


DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#115 Hassouni

Hassouni
  • participating member
  • 1,557 posts
  • Location:DC Area/London/Beirut

Posted 25 November 2013 - 01:39 PM

Your humble homeland rocked my socks. Don Q Cristal is pretty generic, Palo Viejo has a more noticeable molasses taste. I bought a few bottles while I was there and it's my go-to "white Cuban" style rum (I also picked up some Barrilito Tres Estrellas, of course!)


Edited by Hassouni, 25 November 2013 - 01:39 PM.

  • Rafa likes this

#116 EvergreenDan

EvergreenDan
  • participating member
  • 909 posts
  • Location:Boston

Posted 26 November 2013 - 09:39 AM

Could anyone knowledgeable about such things estimate what the sugar ratio is for feste's syrup, since that is what I'm using?

??

 

Or is Marshall Matt Dillon's sidekick making syrup now?


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#117 FrogPrincesse

FrogPrincesse
  • society donor
  • 2,538 posts
  • Location:San Diego, CA

Posted 26 November 2013 - 09:47 AM

Dan - Jennifer Colliau (eG member feste) sells various syrups, including a gum syrup, at small hand foods.



#118 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 917 posts
  • Location:New Jersey USA

Posted 26 November 2013 - 10:53 PM

That's the ratio I typically use, Jo - but I feel that for maximum impact, a real Cuban style light rum is called for - when made that way, I refer to the daiquiri as "alcoholic liquid nitrogen".

 

What exactly is Cuban style light rum?  I'm thinking Busted Barrel must be fairly close.



#119 Hassouni

Hassouni
  • participating member
  • 1,557 posts
  • Location:DC Area/London/Beirut

Posted 27 November 2013 - 07:51 AM

column distilled, light in taste, some molasses notes but not too much, with enough of a bite to be felt in drinks (for the good rums, anyway)


  • Rafa likes this

#120 Rafa

Rafa
  • participating member
  • 519 posts
  • Location:New York

Posted 27 November 2013 - 10:12 AM

Examples include Havana Club (of course), Flor de Caña, Cruzan, Santa Teresa, Brugal, the better Puerto Rican rums, classic Bacardi, and some would say contemporary Bacardi, though that's another bottle of worms. Sometimes also called Spanish-style rum, to distinguish it from English-style (pot still, heavier body, strong molasses flavors, hogo) and French style (fresh cane juice rums), though not every rum produced in French-, English-, or Spanish-speaking countries corresponds to its regional style, nor do these categories encapsulate every possible or existing rum. Rum resists easy categorization. It goes against its pirate nature. 


Edited by Rafa, 27 November 2013 - 10:18 AM.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937