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The Daiquiri


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191 replies to this topic

#181 Hassouni

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Posted 08 July 2014 - 11:49 AM

That kind of flavor works GREAT in a caipirinha (that new cachaça I got really reminds me of La Favorite) but something about the shaking and the serving up and all that just doesn't work for me  :huh:



#182 FrogPrincesse

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Posted 08 July 2014 - 01:55 PM

It's alright, there is no need to justify yourself. Some things just aren't meant to be!



#183 JoNorvelleWalker

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Posted 14 July 2014 - 10:12 PM

Hemingway daiquiri with white grapefruit left over from my zombie:

 

2 oz La Favorite

3/4 oz Maraschino

1 oz fresh and lovely lime juice

1/4 oz reserved fresh white grapefruit juice, more or less

 

 

Maybe not quite traditional but I think Hemingway would be pleased.  I sure was.



#184 FrogPrincesse

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Posted 15 July 2014 - 11:16 AM

Here is a 10:3:2 daiquiri with La Favorite from this weekend. No surprise here, I am still a huge fan. As a side benefit, the rhum starts releasing its fragrance as soon as you open the bottle, and perfumes the whole room by the time the drink is ready.

 

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#185 Rafa

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Posted 17 July 2014 - 12:46 PM

The new head bartender at my establishment made me his favorite Daiquiri two nights ago—1 oz each of Banks 5 Island and a rich older rum (he used Diplomatico) with 3/4 oz lime juice and 1/2 oz 1:1 simple. Delicious, balanced, and richly flavored, with an almost orgeat-y note from the rum blend. Not as crisp or refreshing as some of my favorite Daiquiris, but an excellent drink in its own right. 


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”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


#186 Hassouni

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Posted 17 July 2014 - 01:00 PM

2 oz: 3/4 oz: 1/2 of 1:1 is a pretty legit ratio



#187 Rafa

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Posted 17 July 2014 - 01:19 PM

Yep. It's my standard ratio for guests at the bar. The added richness and heavier body came from the Diplomatico (Banks 5 on its own is flavorful but dry). 


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


#188 FrogPrincesse

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Posted 18 July 2014 - 08:37 AM

I was reading the chapter on citrus in Morgenthaler's book, saw the photo of the Daiquiri No. 3 (aka Hemingway Daiquiri), and had to have one immediately. I used his ratios.

First with Plantation 3 Stars; just the rich touch of grassy sugar cane. Then with El Dorado 3 for a richer version.

 

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#189 Hassouni

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Posted 18 July 2014 - 08:53 AM

Yeah, those Floridita variants are all awesome.



#190 FrogPrincesse

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Posted 18 July 2014 - 11:28 AM

Difford's just published a nice Daiquiri history and recipe roundup a few days ago.



#191 mhdousa

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Posted 18 July 2014 - 12:43 PM

I'm sure this has been asked on here, but it's hard to search for. With the ratios folks here are citing (8:2:1 and 10:3:2), are you using a 1:1 simple or 2:1?

Thanks!
-M



#192 FrogPrincesse

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Posted 18 July 2014 - 12:52 PM

Rich syrup, 2:1.