Daiquiri Cocktail

Categoria : Pre-dinner

Mise en place : Rum chiaro , succo di limone o lime , sciroppo di zucchero di canna , boston shaker o continentale , strainer e coppetta cocktail.

In grammi
60 gr di Rum Chiaro
25 gr di Succo di lime
15 gr di Sciroppo di zucchero 

In cl
4.5 cl di Rum Chiaro
2.5 cl di Succo di limone o lime
1.5 cl di Sciroppo di zucchero 

In once
1 1/2 oz di Rum Chiaro
3/4 oz di Succo di lime
1/2 oz di Sciroppo di zucchero 

Vecchia ricetta From "Straub's Manual Of Mixed Drinks” by Straub Jacques - 1913
Daiguiri Cocktail
2/3 Jigger Lime Juice.
1/3 Jigger Rum.
1 Barspon Powdered Sugar.
Shake well in fine ice and strain into Cocktail glass.

Guarnizione : /

Tecnica di procedimento : (Shake & Strain) preparato direttamente nello shaker , shekerato con ghiaccio e poi filtrato nel bicchiere.

Procedimento : raffreddare il bicchiere e il boston shaker , eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; shekerare e filtrare con lo strainer direttamente nella coppetta cocktail.

Nel primo ricettario Iba del 1961 con la codifica :
Daiquiri
3/4 Rum Bianco
1/4 succo di limone
3 gocce di sciroppo di zucchero
Si prepara nello shaker.
Bicchiere da Cocktail o nella coppa da Champagne.

Nella secondo ricettario Iba del 1987 con la codifica:
Daiquiri
1/10 Gomme syrup or Sugar Syrup
3/10 Lemon or Lime juice
6/10 Ron Bacardi Light
Shake
Cocktail glass

Nel terzo ricettario Iba del 1993 con la codifica: 
Daiquiri
6/10 Rum Bianco
3/10 Succo di limone o lime
1/10 Sciroppo di zucchero
Shaker.
Coppetta cocktail.

Nel quarto ricettario Iba del 2004 (categoria “Pre-Dinner”) con la codifica: 
Daiquiri
4.5 cl White Rum
2 cl Lemon or lime juice
0.5 cl Gomme Syrup
Method : Shake & Stir
Glass : Cocktail
Fruit Daiquri - blend selected fruit with the above recipe
Frozen Daiquiri - add an extra scoop of ice into blender; blend until smooth

Nel quinto ricettario Iba del 2011 (categoria "The Unforgettables") con la codifica :
DAIQUIRI 
Before Dinner Cocktail
4.5 cl White rum
2.5 cl Fresh lime juice
1.5 cl Simple syrup
Shake and strain into a cocktail glass.

Storia
Una delle tante leggende vuole che il "Daiquiri" sia stato creato nel' anno 1898, durante la fine della guerra tra gli Stati Uniti d'America e la Spagna per l' indipendenza Cubana (1851 - 1898).
Secondo alcune fonti, dopo l' affondamento del' incrociatore Americano "Maine" nel porto del' Havana , un marinaio sbarcò in un villaggio nei pressi di Daiquiri.
Qui, per colmare la sete, l'uomo entrò in una baracca e rifiutandosi di bere del rum liscio lo fece allungare con succo di lime e zucchero, dando così origine a quello che oggi noi conosciamo come il "Daiquiri".

Per alcune testimonianze, il 20 giugno era una giornata molto calda e afosa.
I militari Americani sbarcarono nelle spiagge di Siboney e di Daiquiri nei pressi di Santiago de Cuba, per dar man forte ai guerriglieri Cubani; i "Nambies" (Nome preso dal Guerriero John Mamby).
Le truppe Americane capitanate dal Generale William R. Shafter, erano stanche e assetate dal caldo della giornata e dalle loro divise invernali.
I Cubani pensarono così di offrire a loro la "Canchánchara" un intruglio portato sempre con loro, fatto con distillato di canna da zucchero, succo di lime, acqua e miele.

- Per molti fu questo drink il capostipite del Daiquiri; oggi non molto considerata come altri cocktail cubani, la "Canchánchara" ha un luogo dove si può tutt'oggi trovare e consumare, La Taberna la Canchánchara - Trinidad (Cuba).

Il Generale Shafter, molto sofisticato, assaggio l'intruglio dei ribelli e fece solo un appunto: "Per essere perfetto, dovrebbe essere freddo" e detto, fece sbarcare del ghiaccio da una delle sue navi.

Un altra leggenda di cui sembrerebbe la versione ufficiale; vede la creazione del cocktail durante l' incontro tra due ingegneri a Cuba.
Uno, un ingegnere Italiano di nome Pagliuchi e l'altro un ingegnere Americano di nome Jennings S. Cox.
Nel 1905 , per tutto il giorno i due visitarono le miniere di ferro e a fine giornata Pagliuchi propose di bere qualcosa.
Cox aveva solo a disposizione del rhum , del lime e zucchero. 

Miscelarono gli ingredienti in uno shaker con ghiaccio. 
Pagliuchi chiese : "Come si chiama questo cocktail?"
Cox rispose : "Non ha nome ... potrebbe essere un rhum sour!"
Pagliuchi concluse : "Questo nome non è degno di un cocktail così fine e delizioso come il nostro. 
Lo chiameremo Daiquiri”.

Le prime tracce del drink risalgono (a quanto risulta dalle mie ricerche) alla prima decade del diciannovesimo secolo.
Nel 1913 Jacques Straub pubblica il suo lavoro dal titolo “Straub's Manual Of Mixed Drinks”.
Al suo interno troveremo una delle prime tracce del “Daiquiri Cocktail”.

Sempre nello stesso anno nel ricettario “The Economy Administration Cook Book” di Susie Root Rhodes e Grace Porter Hopkins avremo un altra traccia del drink in questione; con un interessante nota storica.

Drink nominato da una prominente giovane Americana.

Anno successivo nella rivista “Scribner” troveremo una nota storica sul creatore Cox e la sua creazione.

And for our immediate needs there were dressing-room, shower-baths, wicker chairs, a library of novels, and at disturbingly frequent intervals trays loaded with the insides Daiquiri cocktail.

This latter is the creation of the late Jennings S. Cox, for some time manager of the iron mines, and it is as genial and as brimful of brotherly love as was the man who invented it.

It consist of Bacardi rum, lime, sugar as it obtained, rehearsals never dragged and conversation never flagged.

Traduzione

E per i nostri bisogni immediati c'erano spogliatoio, docce, sedie di vimini, una biblioteca di romanzi, e ad intervalli frequenti preoccupante vassoi carichi di gli interni cocktail Daiquiri.

Quest'ultima è la creazione del defunto Jennings S. Cox, per qualche tempo direttore delle miniere di ferro, ed è così geniale e come colmo di amore fraterno, come era l'uomo che ha inventato.

Si compone di Bacardi rum, lime, zucchero quanto ottenuto, le prove non trascinati e la conversazione non contrassegnati.

Dell’ Italiano Pagliuchi avremo una nota nel 1948 (per quanto riguardo le fonti che ho a disposizione) quando verrà pubblicato “El Arte del Cantinero” di Hilario Alfonso Sanchez. 

Pagliuchi comandante dell’esercito di liberazione di Cuba.

Francesco Pagliachi, ingegnere e di origine Toscane più precisamente di Pisa; sposo la causa Cubana nel 1896.

Grazie alle sue geste coraggiose in poco tempo fu nominato capitano combattendo fino all’ultimo contro l’occupazione Spagnola.

Francesco Pagliuchi decise di tornare a Cuba dove morirà nel 1945.

L' Ammiraglio Lucius Johnson introdusse il Daiquiri nel' Army and Navy Club di Washington.

Timeline

1913 - From "Straub's manual of mixed drinks" by Straub Jacques

1913 - From "The economy administration cook book" by Susie Root Rhodes and Grace Porter Hopkins 

1914 - From "Scribner's magazine" vol 55

1916 - From "Jack's manual" by Grohusko, Jacob Abraham

1916 - From "Our Navy, the Standard Publication of the U.S. Navy" V. 10 1/7

1916 - From "The South American" v.5 1916-17

1917 - From "The sun" August 26

1920 (?) - From “Guia del Cocktelero” by José Penedo

1922 - From "Cocktails- How to Mix Them" by Robert Vermeire

Daiquiri

Daiquiri is the well-known iron mine situated in the southern part of Cuba. The Daiquiri Cocktail is well known in Cuba and the Southern States of the U.S.A.

Fill the shaker half full of broken ice and add:

2/6 gill of Bacardi. 1/6 gill of fresh Lime Juice. Sweeten with Grenadine.

Shake well and strain into a cocktail-glass. 

1924 - From "Manual de Cantineros” by León Pujol & Oscar Muñiz

1926 - From "Harry's ABC of Mixing Cocktails" by Harry MacElhone

1930 - From "The Savoy Cocktail Book" by Harry Craddock

Daiquiri Cocktail 

Il Succo di 1/4 di limone o 1/2 lime

1 cucchiaino di zucchero

1 bicchiere di Rum Bacardi

Shekerare bene e filtrare nel bicchiere da cocktail.

1931 - From "Cuban Cookery" by Blanche Z. de Baralt

1934 - From "Burke's Complete Cocktail and Tastybite Recipe" by Harlllan Burney Burke

Daiquiri Cocktail

Bacardi Rum , 1 Glass

Powdered Sugar , 2 Teaspoonsful

Add juice of 1/2 Lemon or 1/2 Lime.

Ice. - 25 Shakes. Strain and serve.

If desired to suit taste add 3 Dashes of Grenadine.

1934 - From "What Shall We Drink?" by Magnus Bredenbek

HOW TO MIX A DAIQUIRI OR DYKAREE COCKTAIL 

Shake in iced container three ounces dry gin, one ounce of Dykaree, the juice of one lime or half a lemon, and one teaspoon of "gum." Moor a vigorous mixing, strain into cocktail glass. Some spell Dykaree, Daiquiri. 

1934 - From "The Old Waldorf-Astoria Bar Book" by Albert Stevens Crockett (N.ed. del 2003) 

DAIQUIRI

One part Bacardi

Juice of half a Lime

One barspoon powdered Sugar

Note: The order of adding ingredients is important.

Personal preference dictates serving the cocktail with finely shaved ice in the glass.

1934 - From "The Artistry of Mixing Drinks" by Frank Meier

Daiquiri

In shaker: the juice of one-half Lime or quarter Lemon,

one-half teaspoon of Sugar,

one-half glass of Bacardi ; shake

well and serve.

1934 - From "Irvin S. Cobb's Own Recipe Book" by Mr. Cobb

1935 - From "Along the wine trail - an anthology of wines and spirits" by G. Selmer Fougner

1944 (1941) - From "Crosby Gaige's Cocktail guide and ladies' companion" - The Hall Of Fame by Crosby Gaige

1946 - From "Trader Vics Book of Food Drink" By Victor Bergeron

1948 - From "El Arte del Cantinero" by Hilario Alfonso Sanchez

1948 - From "The Fine Art of Mixing Drinks" by David A. Embury

THE DAIQUIRI, also sometimes spelled Dykaree 

At one time the generally accepted distinction between a Bacardi and a Daiquiri was that one was made with grenadine and the other with sugar. The firm of Bacardi y Cia., proprietors of the Bacardi trade-mark, however, objected to the use of the name "Bacardi" as applied to any drink not made with Bacardi rum and maintained in the courts of the United States their exclusive right to the use of that name. Accordingly, the cocktail made with sugar is now known as a Daiquiri and the one made with grenadine as a Daiquiri Grenadine or Pink Daiquiri. If vermouth instead of citrus juice is used with the grenadine, the name is EI Presidente. See page 158. 

The original and correct recipe for the Daiquiri is stated in terms of a single cocktail as Y2 teaspoonful sugar, juice of half a lime, and 1 jigger of white label rum. This is a cocktail that is difficult to improve upon. It is dry, yet smooth. The reaction time is short. The lime and rum blend perfectly. The Daiquiri, like the Old-Fashioned, deserves an even greater popularity than it now enjoys. For example, it is, in my opinion, a vastly superior cocktail to the Manhattan, yet most bars sell many more Manhattans than Daiquiris. So far as I can ascertain there are two reasons why more Daiquiris are not sold: the use of inferior rums and the use of improper proportions. 

In the chapter on limes, lemons, and liquors, I pointed out the inferiority of Puerto Rican rums as compared with the Cuban and the gross inferiority of Virgin Island rums. Nevertheless, because of the price differential, the overwhelming proportion of rum actually used both by bars and in private homes is Puerto Rican. There are, it is true, some reasonably good Puerto Rican rums, but none as good as the Cuban. Many of the brands are not even fairly good and you can't make a good Daiquiri without good rum. Many bar cocktails are made with lemon instead of lime juice and with lemons squeezed far in advance of making the cocktails. Furthermore, since lemon juice is much cheaper than good rum, it is a common practice to use more lemon juice and less rum. Since stepping up the quantity of lemon juice alone might make the cocktail too sour, the quantity of sugar is also increased and the result is a cocktail that is anything but dry. 

A reasonably good Daiquiri can be made with lemons instead of limes, but, to most tastes, it will not be as good as one made with limes. Also, other sweetening agents, particularly falernum and orgeat, can be substituted for the sugar. Both of these syrups have a slight almond flavor that blends well with the rum. Falernum, in fact, was invented in the West Indies specifically f~r use with rum drinks. Personally, I think that the slight ginger flavor of falernum makes it a better sweetening agent for Jamaica or the other heavier-bodied rums than for Cuban rum. Orgeat, I consider ideal for use with Cuban white label rum. Creme d'ananas is also excellent. 

Following, then, are three varieties of the Daiquiri, all of which are 

excellent: 

DAIQUIRI  

1 part Sugar Syrup 

2 parts Lime Juice 

8 parts White Label Cuban Rum 

Shake vigorously with plenty of finely crushed ice and strain into chilled cocktail glasses. 

DAIQUIRI GRENADINE 

Same as above, but use slightly less sugar and add two dashes of grenadine for each drink. Stir sugar, grenadine, and lime juice together thoroughly before adding the rum. 

This is sometimes called the SANTIAGO. But see page 259· 

DAIQUIRI DE LUXE  

1 part Orgeat or Creme d'Ananas 

parts Citrus Juice made by mixing the juice of one large Lemon with that of three or four large Limes 8 parts Cuban White Label Bacardi 

or Havana Club Rum 

Shake vigorously with plenty of finely crushed ice and strain into chilled and frosted cocktail glasses. 

No decoration should be used with the Daiquiri because it is a cloudy cocktail. Cherries, olives, etc., are used largely as a matter of eye appeal and therefore belong primarily with clear, translucent cocktails such as the Martini and the Manhattan. 

All rum drinks (except hot toddies and the like) should be frigid when served. Rum, like vodka and aquavit, is at its best when stinging cold. For that reason it is best to use finely crushed ice, pre-chill both shaker (to minimize dilution) and glasses, and, when shaking, shake as if you were suffering a super-acute attack of ague and Saint Vitus dance combined. The Frozen Daiquiri and other frozen drinks will be discussed in a later chapter. 

THE COCKTAIL KING AND HIS DAIQUIRIS 

For approximately forty years prior to his death in early December 1952, Constante Ribalagua presided over the bar at La Florida (Flaree'-dah), known in recent years as the Floridita to distinguish it from another resta~rant of the same name. He is said to have squeezed over 80 million limes and to have made over 10 million Daiquiris. This restaurant, at the corner of Obispo and Monserrate streets in Havana, became known as "La Catedral del Daiquiri" -The Temple of the Daiquiri-and Ribalagua as the Cocktail King- "El Rey de los Coteleros." The title was, indeed, well deserved. His limes were gently squeezed with his fingers lest even a drop of the bitter oil from the peel get into the drink; the cocktails were mixed (but not overmixed) in a Waring Blendor; the stinging cold drink was strained through a fine sieve into the glass so that not one tiny piece of the ice remained in it. No smallest detail was overlooked in achieving the flawless perfection of the drink. 

If you acquire a cocktail recipe book from any of the bars in Cuba, watch out for their translation of the word "limon" (lee-moan'), which means both lime and lemon. This is almost invariably incorrectly translated into English as "lemon." Sometimes the author specifies "limon verde" to avoid this confusion but the translator is likely to render this as "green lemon" or even "unripe lemon." Actually lemons are almost unknown in Cuba, whereas lime trees grow in everyone's own yard. 

Here, then, are the recipes for the Cocktail King's five famous Daiquiris, together with several others served at the Floridita and other Havana bars. All are to be mixed in a Blendor and strained into the glass. 

DAIQUIRI NO. 1  

1 teaspoonful Sugar Juice of Y:z small Lime 

2 ounces White Label Rum 

It is difficult to restate this in terms of numbers of parts but, bearing in mind the small size of Cuban limes, it should average about 1:4:16 in place of my standard 1: 2 :8. Note that this is not stronger than my 1:2:8, but merely not quite so sweet. It is the same as 1/2:2:8. 

DAIQUIRI NO.2 The same as NO.1, with the addition of a teaspoonful of orange juice and a few dashes of curacao to each drink. 

DAIQUIRI NO,3 The same as NO.1, with the addition of 1 teaspoonful each of grapefruit juice and maraschino to each drink. 

DAIQUIRI NO. 4 The same as NO.1, except that gold label rum is used together with 1 teaspoonful of maraschino to each drink. 

DAIQUIRI NO. 5 or PINK DAIQUIRI The same as NO.1, with the addition of 1 teaspoonful each of maraschino and grenadine to each drink. 

GOLDEN GLOVE The same as NO.1, with the addition of 1 teaspoonful of Cointreau to each drink. See the Morning Rose, page 

135· 

RAMONCITA LOPEZ SPECIAL The same as NO.1, with the addition of 1 egg white to each two drinks. Compare September Morn, page 135, and Snow White, page 136. 

PINEAPPLE BACARDI Use either fresh pineapple juice and sugar or pineapple cordial in place of plain sugar. 

BANANA BACARDI Use Bandana from Havana in place of sugar. 

HAVANA BEACH Equal parts of fresh pineapple juice and white label rum with Y:z a lime and 1 teaspoonful of sugar to each drink.