Daiquiri
Though the name “daiquiri” may be inexorably linked to the frozen drink menu at strip mall chain restaurants these days, the true recipe is a classic.
- story: Leslie Pariseau
- photo: Daniel Krieger
Though the name “daiquiri” may be inexorably linked to the frozen drink menu at strip mall chain restaurants these days, the true recipe is a classic.
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
Brad Farran's Beastie Boys-inspired winter daiquiri.
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
This rum and amaro-based recipe recalls the richness of an Old Fashioned, crossed with the anise undertones of a Sazerac.
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.
Coconut-washed Campari gives this riff a richer, rounder texture.
Martin Cate of Smuggler's Cove pays tribute to the cinnamon-grapefruit pairing of Don's Mix, but forgoes the fresh grapefruit altogether in favor of grapefruit-flavored beer Stiegl-Radler.
The Sidereal achieves broad appeal with its strawberry, Thai basil and coconut cream base that's then shaken with three types of rum.