Earl Grey Daiquiri

Photo courtesy of StuartWebster, some rights reserved

The Daiquiri is a sub-category of the sours group of cocktails, and is constructed from the simple combination of rum, lime juice (or lemon, once upon a time) and sugar.

Invented in Santiago, Cuba; the Daiquiri owes much of its reputation to Ernest Hemingway.  Upon moving to Cuba in 1932 to escape the horrors of Prohibition, Hemingway fell in love with Daiquiri Number Three as served in Constantino Ribalaigua’s El Floridita, the bar now known as the self-appointed ‘cradle of the Daiquiri’.

However, Hemingway’s favourite version was far removed from the traditional white rum, lemon and sugar concoction that was first served back in the 1890s. For a start, Hemingway was diabetic and therefore wary of drinks made with added sugar. Secondly, the addition of grapefruit juice will appeal only to those who prefer a super sour flavour profile. In my mind grapefruit juice is solely reminiscent of those bleary-eyed mornings in a continental hotel where you end up sucking your cheeks in after opting for the wrong jug at the breakfast buffet.

However, Hemingway’s endorsement and the mass exodus of wealthy Americans to Cuba during the dark days following the Volstead Act were enough to create a buzz around the concept of the Daiquiri.  Following on from the rich tradition of El Floridita #1 through #3, we now live in a world where Daiquiri possibilities are so endless that “drive-through Daiquiri joints are ubiquitous” in Louisiana.

The Daiquiri has proved to be a versatile canvas for the cocktail boomers of recent years. But while Difford’s #9 contains just over one hundred Daiquiri variants from Acapulco, Ace of Clubs and Aged Honey through to the Vanilla, Very Rusty and Whoop It Up varieties, the Savoy Cocktail Book contains just the one and I think it’s fair to say that a number of the current crop were born in the dark days of sparklers, blue curaçao and umbrellas (see the frozen puréed fruit varieties in particular).

The classic Daiquiri is made as follows:

  1. Shake 50ml white rum, 12.5ml fresh lime juice and a barspoon of simple syrup with cubed ice for twenty seconds.
  2. Strain into a chilled coupe glass.
  3. Garnish with a wedge of lime.

Hemingway Daiquiri:

  1. Shake 50ml white rum, 25ml pink grapefruit juice, 25ml maraschino 25ml fresh lime juice, and 12.5ml simple syrup (optional) with cubed ice for twenty seconds.
  2. Strain into a chilled coupe glass.
  3. Garnish with a wedge of lime.

However, I was making Earl Grey syrup the other weekend, and couldn’t resist the opportunity to experiment.

The Earl Grey Daiquiri, therefore:

  1. Shake 50ml white rum, four teaspoons of Earl Grey Syrup and 12.5ml fresh lime juice with cubed ice for twenty seconds.
  2. Double strain into a chilled coupe glass.
  3. Garnish with a wedge of lime (perched on the edge of the glass).

Much better.

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