(mellow bluesy rock music)
- If we're gonna talk
about the daiquiri,
then we'd have to take
it back to the bar
that made the
daiquiri as popular
as it is nowadays, which
is the El Floridita.
It's in Cuba,
and that is where Hemingway
would drink daiquiris.
It was made by a bartender
called Constantino Ribalaigua.
If you really think
about what a daiquiri is,
it's basically like a grog.
It's basically what
the British navy
was drinking for years, right:
rum, lime, sugar, water.
It's so simple.
And sometimes those easy recipes
are really easy to fuck up.
(moves into
passionate rock music)
The daiquiri is so classic.
It's connected with Cuba.
And then it gets
totally bastardized
during the 70s and the 80s.
And it sort of becomes a
little bit of a joke, I think.
'Cause I think people look at it
and they're like
oh god, a daiquiri.
You know, this thing is just
gonna come out of a blender,
or it's gonna be strawberry
this or banana that.
We are now making
new discoveries
about rum and how these
things were actually made,
and then it sort of has
like another life again.
(moves into
energetic rock music)
So, when I'm making
the classic daiquiri,
I use two ounces of white rum.
And you're gonna
either use a jigger
or you're gonna free pour it.
The next thing that you will do
is you will take 3/4 of an
ounce of fresh lime juice,
add that into your mixing tin.
Use 3/4 of an ounce of
simple syrup, which is sugar,
(splashing)
and put that right
into your tin.
You're gonna add some ice,
(clacking)
cover the tin, shake vigorously,
and then double
strain into a coupe.
And then you're
gonna add sour, lime.
That's your daiquiri,
a little bit
of sweet and sour,
and extremely crisp.
(moves into
laid-back rock music)
The big connection with the
daiquiri, for me, is Hemingway.
Hemingway was in Cuba
because he was trying
to get away so that
he could write.
And he was in his hotel, and
he wanted to go walk around
the streets and sort of soak
in the culture and the people.
And he ended up at El Floridita.
Hemingway was actually diabetic
and apparently wanted to make
it less sugary, more rum.
That's where you get
the Papa double, right.
So it's basically a double.
So double the rum, less sugar.
And then that developed
into the Hemingway daiquiri.
When you're making a
Hemingway daiquiri,
you're gonna use two
ounces of white rum.
And then you're gonna add a
half ounce of fresh lime juice,
a half ounce of fresh
grapefruit juice,
a quarter ounce of simple syrup.
And then you're gonna add
a quarter ounce of
maraschino liqueur.
You're gonna mix that all
in your tin, add some ice,
(clacking)
shake like crazy.
And then you're
gonna double strain
into a chilled coupe glass
and then garnish with
a lime and a cherry.
The difference with
a Hemingway daiquiri
is you're getting a little
bit more of a flavor,
obviously, from the grapefruit
juice and the maraschino.
It makes it a little
bit sweeter, but
it's a dryness to it.
It's such a subtle drink.
And it's extremely classic,
but constantly fucked up.
