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The Daiquiri


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#151 lesliec

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Posted 09 April 2014 - 09:48 PM

Hard to imagine many things overpowering Wray & Nephew!


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#152 brinza

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Posted 10 April 2014 - 11:41 AM

I suspect 8:2:1 would still come out tangy and refreshing. I'll try that ratio next time.

That is David Embury's recommended ratio for sours and it works quite well.  I could never seem to get a Jack Rose to taste right until I used this ratio.  (But don't use Don Q unless you want a Kamizake instead of a Daiquiri!).


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#153 Hassouni

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Posted 10 April 2014 - 12:40 PM

Don Q is not my default white rum, I just had a bunch of it leftover from an event. I'm jealously hoarding my bottle and a half of Palo Viejo...

 

For those without access to Boriken's finest, Flor de Caña is my rum of choice.



#154 Hassouni

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Posted 11 April 2014 - 02:27 PM

Ladies and gentlemen:

 

8:2:1 is a winner. Yes, it's more tart than sweet, but everything is in relative harmony. I might go so far as to say 8:2.5:1 is my ideal, but I think this is my new default ratio, unless it's a really hot day and I need the extra bite that 8:3:1 gives - but in either case, the 8 parts rum to 1 part 2:1 SS is where it's at.

 

Of course, this was all with Don Q, which brinza rightly pointed out as not being the best stuff to use, but since the first two were done with it, the third had to be as well, for consistency's sake.


Edited by Hassouni, 11 April 2014 - 02:28 PM.


#155 brinza

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Posted 14 April 2014 - 06:56 AM

Ladies and gentlemen:

 

8:2:1 is a winner. Yes, it's more tart than sweet, but everything is in relative harmony. I might go so far as to say 8:2.5:1 is my ideal, but I think this is my new default ratio, unless it's a really hot day and I need the extra bite that 8:3:1 gives - but in either case, the 8 parts rum to 1 part 2:1 SS is where it's at.

 

Of course, this was all with Don Q, which brinza rightly pointed out as not being the best stuff to use, but since the first two were done with it, the third had to be as well, for consistency's sake.

The thinking behind Embury's ratio for sours is to ensure that you still taste the spirit.  He referred to the other ingredients as "modifiers" which I think is very telling.  His idea was that the liquor is what you're really drinking, so for a cocktail, you just want to augment it slightly, not obliterate it.  I don't think David Embury drank a lot of tiki drinks.


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#156 Hassouni

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Posted 14 April 2014 - 07:14 AM

I agree with that philosophy for the most part, especially if using something better than Don Q. After all, isn't a basic daiquiri the way many people test out new rums?

 

Speaking of Tiki, even the Mai Tai was created to showcase a rum, not hide it.



#157 brinza

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Posted 14 April 2014 - 07:45 AM

I agree with that philosophy for the most part, especially if using something better than Don Q. After all, isn't a basic daiquiri the way many people test out new rums?

Yes, it is.

Speaking of Tiki, even the Mai Tai was created to showcase a rum, not hide it.

True (I was being facetious about Embury because he probably looked down his nose at most of the juice-laden tropical punches). And when you look at a lot of tiki recipes, it becomes apparent that the Daiquiri is the kernel of many of them.
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#158 Adam George

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Posted 14 April 2014 - 08:47 AM

Embury favoured Cuban rums and even went as far as to say Jamaican rums were best as modifiers and accents.


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#159 Hassouni

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Posted 14 April 2014 - 08:56 AM

Well, quite, but for those of us misfortunate enough to be stuck here in Yankeestan, the products of our hopefully soon to be 51st State are a decent substitute (along with a certain Flor de Something from Nicaragua)



#160 chefmd

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Posted 11 May 2014 - 05:20 PM

Made proper daiquiri for the first time, thanks to this forum.  Oh my god, what a revelation.  Nothing in common with sugary artificial concoction that should not share the same name!


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#161 JoNorvelleWalker

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Posted 11 May 2014 - 07:30 PM

Well, please tell us how you made it!



#162 Hassouni

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Posted 11 May 2014 - 07:44 PM

Welcome to a whole new world!



#163 JoNorvelleWalker

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Posted 17 May 2014 - 07:05 PM

Tonight I have been assaying, for the very first time, the concept of the Hemingway daiquiri.  My first experiment was:

 

1 oz W&N

1 oz Busted Barrel

3/4 oz lime juice

1/4 oz white grapefruit juice (while I still have white grapefruits)

1 teaspoon Maraschino

1 teaspoon syrup

 

 

Shaken and served up.  Rather nice, and I was inspired to continue:

 

2 oz W&N

1 oz lime juice

1/4 oz white grapefruit juice

1/2 oz Maraschino

 

 

No syrup.  Again, shaken and served up.  My first strainer went on the floor.  The next strainer that I grabbed, while much faster than my finest strainer, was still quite slow.  Felt a bit like Wile E. Coyote as I watched the glass overflow in slow motion, and then got daiquiri on my nose.

 

A little tart but very nice.  I may try 3/4 ounce Maraschino...though perhaps not tonight.



#164 JoNorvelleWalker

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Posted 17 May 2014 - 07:37 PM

OK, I compromised:

 

2 oz W&N

1/2 oz lime juice (I could not bring myself to cut into another lime)

1/2 oz white grapefruit juice (use it or lose it)

3/4 oz Maraschino

 

 

Best of the evening.  W&N goes particularly well with Maraschino.  Has anyone else noticed the bottles, except for color, have exactly the same cap??  I would hope Hemingway would be proud.



#165 JoNorvelleWalker

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Posted 08 June 2014 - 11:44 PM

The nice thing about daiquiris, contrasted with, say, mai tais or zombies, is that one can perform several experiments in one evening.  And still write about the results.  (Except that I have the hiccups.)  I've been going back and forth between Cana Brava and Neisson Blanc, two delightful yet very different spirits.

 

Now that I'm warmed up, I am enjoying a Hemingway daiquiri made with Neisson Blanc:

 

2 oz Neisson Blanc

3/4 oz Maraschino

4 teaspoons lime juice

1/2 oz white grapefruit juice

 

 

O is this good!  Sadly I have a case and a half of slowly rotting white grapefruit and there won't be any more white grapefruit till next winter.  It will be a long hot summer.

 

I'd have to say this daiquiri is just about perfect.



#166 ChrisTaylor

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Posted 09 June 2014 - 12:09 AM

Couldn't you freeze the juice in perfect portions?


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#167 JoNorvelleWalker

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Posted 09 June 2014 - 12:35 AM

Yes, if I had freezer space.  I hope to get a new freezer some time this year but it is a major purchase.

 

Meanwhile I have replicated my daiquiri results.  I am trying to think of superlatives.



#168 JoNorvelleWalker

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Posted 19 June 2014 - 09:32 PM

Another Hemingway made with Neisson Blanc.  The proportions may have been off a bit because while squeezing the white grapefruit I spilled the lime juice on the floor.  (Zombies can do that to you.)  I'm just glad it is this month and not last month.

 

Still wonderful.



#169 FrogPrincesse

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Posted 20 June 2014 - 09:23 AM

I had a Daiquiri with Neisson blanc a couple of days ago. Difford's 10:3:2 ratio. That might be perfection.

 

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#170 JoNorvelleWalker

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Posted 22 June 2014 - 08:55 PM

I had a Daiquiri with Neisson blanc a couple of days ago. Difford's 10:3:2 ratio. That might be perfection.

 

 

This is my libation for tonight.  Very nice though I normally favor 8:2:1 (not to mention 8:2:1 needing far fewer fingers).  However immediately prior to my imbibation I was immersed (rather literally) in the mellifluent fructitude of two all but liquid mangos.  Following that experience an 8:2:1 daiquiri might have seemed a little tart.



#171 Hassouni

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Posted 23 June 2014 - 08:45 AM

(not to mention 8:2:1 needing far fewer fingers)

 

?



#172 JoNorvelleWalker

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Posted 23 June 2014 - 11:21 AM

?

 

That or a slide rule for Difford's ratio.



#173 EvergreenDan

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Posted 23 June 2014 - 01:16 PM

That or a slide rule for Difford's ratio.

With a dozen or so parts, use 1/4 oz as a part to make a 3-ish oz drink, plus melt.

 

10:3:2 = 2 1/2 oz : 3/4 oz : 1/2 oz. = 3 3/4 oz, a touch big but I know you're up to it. ;)


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#174 JoNorvelleWalker

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Posted 23 June 2014 - 01:50 PM

Those were exactly the amounts I used.



#175 Adam George

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Posted 24 June 2014 - 05:53 AM

Thee is a simple solution:

https://passportfort...ulp-fiction.jpg
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#176 FrogPrincesse

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Posted 02 July 2014 - 01:31 PM

A bloody Daiquiri, why not. Benjamin Barker Daiquiri by Brian Miller with aged rum (El Dorado 8), lime juice, Campari, demerara syrup, absinthe (St. George). Pretty well done because the Campari blends harmoniously and does not become obvious until the end. A good option for an aged rum Daiquiri with a slightly bitter finish.

 

14538783055_231dd77313_z.jpg
 



#177 Hassouni

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Posted 02 July 2014 - 05:02 PM

Adding fire to the debate once again:

 

I made a La Favorite Difford's Daiquiri, which I might just call an Elise Daiquiri.

 

60ml rum

18ml lime*

12ml 2:1 white SS*

Shaken over crushed ice and finely strained

 

*ml measurements estimated using my OXO jigger, which has mls marked by the 5

 

It just doesn't do it for me, unfortunately. It's not bad of course, but the Difford's ratio really just doesn't provide the sting that a Daiquiri should have, and there's something about agricole rum that just doesn't work in the drink. It's the same with other cane juice rums I've tried too. They're great for other purposes, but probably not for this. 

 

As I've said on my blog, a daiquiri should be like alcoholic liquid nitrogen, and to me that means a lighter rum and a higher ratio of lime to sugar.

 

PS. What the fuck do Diffords know, they recommend Barfcardi!


Edited by Hassouni, 02 July 2014 - 05:03 PM.

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#178 skranka

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Posted 02 July 2014 - 06:01 PM

Just like to quote Embury about his 3:1-ish simple syrup. Making a 8:2:1 Daiquiri with his recommendation below in mind will make us a quite sweet drink. In which case a tend to prefer my 8:2:1 with a 2:1 simple syrup.

 

"The object in determining the ratio of sugar and water is to make the syrup as heavy as possible without getting later crystallization. I have found that a mixture of about 3 cups of sugar to each cup of water yields a very satisfactory syrup. Add the sugar to cold water in a saucepan, heat it, and allow it to boil vigorously for a few minutes. " - David Embury, The Fine Arts of Mixing Drinks



#179 Hassouni

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Posted 02 July 2014 - 10:11 PM

keep in mind cups of sugar do not equal cups of water. I do 2:1 by weight, which is a bit more than 2 cups of sugar per cup of water. my 8:2:1 is not sweet.


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#180 FrogPrincesse

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Posted 08 July 2014 - 09:35 AM

Adding fire to the debate once again:

 

I made a La Favorite Difford's Daiquiri, which I might just call an Elise Daiquiri.

 

60ml rum

18ml lime*

12ml 2:1 white SS*

Shaken over crushed ice and finely strained

 

*ml measurements estimated using my OXO jigger, which has mls marked by the 5

 

It just doesn't do it for me, unfortunately. It's not bad of course, but the Difford's ratio really just doesn't provide the sting that a Daiquiri should have, and there's something about agricole rum that just doesn't work in the drink. It's the same with other cane juice rums I've tried too. They're great for other purposes, but probably not for this. 

 

As I've said on my blog, a daiquiri should be like alcoholic liquid nitrogen, and to me that means a lighter rum and a higher ratio of lime to sugar.

 

Well, Chris, what can I say... You broke my heart but I am fine now, I had the (long) weekend to recover.

 

I agree that a Daiquiri with rhum agricole is a different experience. However, since I tried my first, I've been hooked and all others seem to pale in comparison. There is something amazing about the funkiness of the rhum paired with the lime that just clicks, and it's more approachable than a Ti Punch. I do also like Daiquiris with lighter/more subtle rums, but if I had to choose just one it would be the agricole version without a doubt.

 

At least you gave it a shot!


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