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Danne

The Daiquiri

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No name yet. I am going to try Fred's Navy Dock Daiquiri to see which I prefer first.

I'd be tempted to call it Sexy Beast, but it doesn't have Southern Comfort and Apple Pucker. ;)

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2 oz Cynar

1/2 oz Smith & Cross

1/2 oz Lemon

It's just like a Daiquiri, except that it's bitter, funky, lemony and nothing like a Daiquiri. But it's damn delicious.

This will happen.

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Sorry Fred, but the sexy beast kicks your Daiquiri off the Navy Dock. I much prefer the Cynar base ratio, and I think lemon works. The Smith & Cross adds just the right undertone. Plus, the sexy beast has a reasonably amount of alcohol. Cynar is only 16.5% ABV.

Now for a name.... Hmmmm.

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How about the Hearty Joke?

Must try some Cynar one day ...

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Sorry Fred, but the sexy beast kicks your Daiquiri off the Navy Dock. I much prefer the Cynar base ratio, and I think lemon works. The Smith & Cross adds just the right undertone. Plus, the sexy beast has a reasonably amount of alcohol. Cynar is only 16.5% ABV.

Now for a name.... Hmmmm.

You could call it a 'Choked Up'.

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Reading this thread, I'm thinking I need to go buy myself another bottle of Cynar real soon...

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2 oz Cynar

1/2 oz Smith & Cross

1/2 oz Lemon

It's just like a Daiquiri, except that it's bitter, funky, lemony and nothing like a Daiquiri. But it's damn delicious.

Enjoyed one of these last night, outstanding.

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Inner Circle Green, perhaps. I do have some casually loitering around, I think, but half way through a bottle of Durif I don't feel it's an appropriate time for such a Cynartastic drink.

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Has anyone tried a Daiquiri with the Cana Brava rum yet? I tried it straight for the first time at Death and Co. the other night, I was impressed with agricole-like flavors, but curious to hear if anyone has mixed with it yet. It seems to be a good value, a liter for under $30.

Haven't had it in a daiquiri yet but tried it as part of a tiki class at Holeman & Finch pub this past weekend. Had it in a Planters Punch as well as neat. As I recall it was a molasses based Panamanian rum bottled in the States (California perhaps?). A 3 yo filtered slightly off white rum, it seemed serviceable as a mixer but not one I would count on to carry the show by itself. Didn't seem at all like an agricole (We were "studying" JM rhum as well) but then I didn't really expect it to be.

Don't recall thinking it was that much different or better than Flor de Caña 4yo but I didn't have that available to compare side by side. Probably costs more though hard to say for sure since it is a liter.


Edited by tanstaafl2 (log)

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dacricot.JPG

This probably doesn't qualify but I made it up tonight and it sure was good. I'm calling it a Dacricot: rum, freshly poached apricot, ice and tincture of cardamom:


Edited by teapot (log)

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The Cloak and Dagger, a Daiquiri with a mix of rums. The recipe in the Bartender's Choice app called for Gosling + aged rum. I went with Coruba dark Jamaican rum and Flor de Cana 4 year extra dry rum. Simple but to the point.

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Haven't had it in a daiquiri yet but tried it as part of a tiki class at Holeman & Finch pub this past weekend. Had it in a Planters Punch as well as neat. As I recall it was a molasses based Panamanian rum bottled in the States (California perhaps?). A 3 yo filtered slightly off white rum, it seemed serviceable as a mixer but not one I would count on to carry the show by itself. Didn't seem at all like an agricole (We were "studying" JM rhum as well) but then I didn't really expect it to be.

Don't recall thinking it was that much different or better than Flor de Caña 4yo but I didn't have that available to compare side by side. Probably costs more though hard to say for sure since it is a liter.

The grassiness of it spurred my agricole comment, but it certainly did not have the accompanying richness and funkiness a JM or La Favorite would have. After doing some reading it looks like the point is to simulate pre-Castro Bacardi, and it does have a taste in the same neighborhood of something like Havana Club white. To me it tasted significantly more flavorful than my memory of FdC 4, but a side-to-side would be good. I was happy with it though, I think between the Cana Brava and Banks 5 Islands I could easily cover all my white rum needs.

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Was lucky enough to try a Hemingway Daiquiri at the Dylan Hotel in Dublin last week. Made with Havana Club, fresh pressed grapefruit juice and the Gabriel Boudier Marasquin liqueur, it was absolutely gorgeous. With Cuban rum. The way God and Papa Hemingway intended. Spectacular!1044077_10151774519842013_1348242065_n.j

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For those of you in the US, it's national Daiquiri day. (For those of you not in the US, enjoy a Daiquiri today anyway.) I'll be celebrating by grabbing a Denizen Daiquiri at Astor Wines this afternoon and then heading home to learn whether a Hemingway with soda and mint is something worth drinking.


Edited by Rafa (log)

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Didn't realize it was Daiquiri Day when I put this together just now...

1 1/4 oz Havana Club Blanco

3/4 oz Inner Circle Red Dot

3/4 oz Lime Juice

1/4 oz Simple

1/4 oz Yellow Chartreuse

1/4 oz Plymouth Sloe Gin

1 dropper Bittercube Jamaican Bitters #2

This is based on a modified Gimlet recipe that Troy Sidle made for us quite frequently. It turned out very nice.

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'Oh Gosh!' is the unfortunate name of my Daiquiri Day cocktail.

1.5oz Havana Club

1oz Cointreau

0.5oz lime juice

0.25oz simple

Lemon twist

Shake and strain

001 (480x640).jpg

It's zingy.

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Surely someone is making straight-up Daiquiris tonight. Ratios? Rum? I'll be shaking a 2:1:1 in a bit....

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Surely someone is making straight-up Daiquiris tonight. Ratios? Rum? I'll be shaking a 2:1:1 in a bit....

Nope - VPB Daiquiri for me.

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Daiquiri no. 3 yesterday afternoon, the Constante Ribalaigua non-Hemingway version (has sugar in addition to Maraschino)

2 oz Palo Viejo blanco

1 oz lime

1/2 oz 1:1 white sugar simple

1/4 oz grapefruit

1/4 oz Luxardo

Shaken with ice cubes, and strained over crushed ice. Like liquid nitrogen on a hot day!

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