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The Daiquiri


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199 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). 


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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


#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.

 

14677534951_2d48616f09_z.jpg
 

 

 

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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.



#193 FrogPrincesse

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Posted 31 July 2014 - 03:54 PM

I forgot to post this nice Daiquiri variation a while back, Phil Ward's DWB. It's a white rhum agricole Daiquiri with a touch of Batavia Arrack. I would not mind having one now.

 

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#194 JoNorvelleWalker

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Posted 31 July 2014 - 07:29 PM

Thanks, FP, I made a D.W.B. tonight.  Exactly by the recipe.  It's OK, but nothing for me to get excited about.  For one thing it is too sweet for a daiquiri, and for the La Favorite to shine through.  (I confess I did not wash the shaker after my zombie, but I doubt that matters much.)

 

For what it's worth I think arrack works better with lemon than with lime, and the best vehicle I've found for arrack is Mississippi punch.  How I love Mississippi punch!  Even though the Mississippi punch recipe has a tad more than the two ounces of spirit some find fashionable.



#195 mhdousa

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Posted 11 August 2014 - 06:27 PM

Good results tonight.  I thought about trying 2:1:1, but I chickened out.  Here is what I'm having:

 

1 1/2 oz Barbancourt 5 star

1/2 oz Wray & Nephew Overproof

1 oz lime juice

3/4 oz syrup

 

 

Slightly too sweet, but sweet in a good way, not cloying.  I think this recipe with 1/2 oz syrup would be nice.  And the rums, at least in the current proportion, work well.  Though as much as I like it, I can't see drinking more than one because of all the sugar.

 

 

I just tried this with 1/2 oz simple syrup and I quite liked it. I may have found a good way to use up my W&N (which I'm not loving in any other drink).



#196 JoNorvelleWalker

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Posted 11 August 2014 - 08:43 PM

Wow, that was a while ago.  Glad you liked it!  Last night was a Cana Brava 8:2:1 daiquiri for me.  It was just perfect.

 

I find W&N easy enough to use up.  It's the Barbancourt I find hard to like in drinks.



#197 mhdousa

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Posted 12 August 2014 - 10:53 AM

Wow, that was a while ago.  Glad you liked it!  Last night was a Cana Brava 8:2:1 daiquiri for me.  It was just perfect.

 

I find W&N easy enough to use up.  It's the Barbancourt I find hard to like in drinks.

How do you like to use the W&N?



#198 JoNorvelleWalker

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Posted 12 August 2014 - 08:10 PM

How do you like to use the W&N?

 

http://forums.egulle...ipes/?p=1975555

 

 

...enjoying one at the moment.  I'm pretty sure I use W&N in other beverages but offhand I can't remember what.  Anyhow the bottles of W&N tend to go by pretty fast, no problem.  Sadly one died tonight.



#199 FrogPrincesse

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Posted 20 August 2014 - 10:31 AM

Thanks, FP, I made a D.W.B. tonight. Exactly by the recipe. It's OK, but nothing for me to get excited about. For one thing it is too sweet for a daiquiri, and for the La Favorite to shine through. (I confess I did not wash the shaker after my zombie, but I doubt that matters much.)

 

For what it's worth I think arrack works better with lemon than with lime, and the best vehicle I've found for arrack is Mississippi punch. How I love Mississippi punch! Even though the Mississippi punch recipe has a tad more than the two ounces of spirit some find fashionable.

 

Sorry it did not do it for you.  You know, you can always adjust the sweetness level to your taste. What I found exciting was the combination of the funk from the rhum agricole and the batavia arrack. It's not something I had experienced before.

 

Here is last night's Daiquiri 10:3:2 with Damoiseau rhum agricole from Guadeloupe.

 

14789328750_3d4378d733_z.jpg
 



#200 JoNorvelleWalker

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Posted 20 August 2014 - 08:58 PM

Sadly I guess I am hidebound and too old to change.  My daiquiri is a fairly neutral rum (current favorite is Cana Brava) 8:2:1. No more, no less.

 

But I do like funk.  I credit you, FP, more than anyone for turning me on to the joys of agricole.  That being said my beverage tonight (first beverage tonight?) is Mississippi punch:

 

1 wineglass Pierre Ferrand 1840

1/2 wineglass S&C

1 Tablespoon arrack

juice of half a lemon

2 teaspoons sugar

 

 

Fresh mint.  How could one want more than this?