Daiquiri Facts - Daiquiri Recipe By Sam Dangremond May 29, 2015 1. The Daiquiri was not created by a Cuban. An American engineer named Jennings Cox invented the recipe around 1900. 2. There are five versions of the classic daiquiri and none have strawberry: Daiquiri #1 or Daiquiri Classico (Rum, Lime, Sugar), Daiquiri #2 (Rum, Orange Curacao, Orange Juice), Daiquiri #3 (Rum, Lime, Maraschino Liqueur, Grapefruit Juice, Sugar), Daiquiri # 4 (Rum, Lime, Sugar, Maraschino Liqueur), Daiquiri # 5 (Rum, Lime, Grenadine, Maraschino Liqueur, Sugar). Advertisement - Continue Reading Below 3. The combination of rum, lime and sugar has been around before the Daiquiri; Ti Punch (French Agricole rum, lime wheel, and sugar syrup), Caipirinha (cachaça, limes, raw sugar), Medford Sour (New England style rum, lemon juice and simple syrup).

It was Carta Blanca Style that defined the drink. 4. What defined the Daiquiri was the use of Carta Blanca Rum (Cuban aged and filtered) which was new at the time of the drink's inception. Most Popular 5. The Hemingway Daiquiri was originally a frozen drink. 6. Hemingway drank his daiquiris by the double earning the nickname "Papa Doble" with a record of 16 doubles in one sitting. 7. The Daiquiri was introduced to America when it was served at the Army & Navy Club in Washington, D.C. in 1909. 8. The Daiquiri and rum cocktails became popular during World War II when grain rations restricted whiskey and beer. 9. The drink is named after a beach in Santiago, Cuba. 10. Bartender David Embury, in the 1948 "The Art of Mixing Drinks," lists the Daiquiri as one of the six basic cocktails to master, along with the Martini, Manhattan, Jack Rose, Old Fashioned, and Sidecar. 11. John F. Kennedy drank them even after the embargo. 12.

Fredo Corleone drank Banana Daiquiris. 13. The first Daiquiris were served over ice. 14. The " Daiquiri Time Out " started in Boston as a way to push through life many challenges or reset the palate. 15. The "Snaiquiri" began in Austin, TX as a shift drink in the cocktail community and is a miniature drink. 16. National Daiquiri Day is July 19. 17. Purists say that granulated sugar should always be used instead of simple syrup. 18. The Cuban pronunciation—which we at T&C like to honor—is "dye-ker-ree." Our daiquiri expert—and the rum he created specifically for the cocktail When the three bartenders who launched the cocktail-focused spirits company The 86 Co . set out to make a rum, they wanted to recreate the type of rum that inspired classic drinks like the daiquiri, the mojito, and the Cuba Libre.

Co-founders Simon Ford (who was the first bartender to cross over to the corporate side of the spirits industry as a brand ambassador—for Plymouth Gin), Jason Kosmas (below) and Dushan Zaric (founders at NYC's Employees Only and authors of the book Speakeasy ) chose that path after asking their industry friends what they thought was missing in the rum category and hearing the nearly universal response that bartenders wanted "a true, Carta Blanca, Cuban-style, aged and filtered rum." Advertisement - Continue Reading Below Carta Blanca rum—a category that Havana Club , which is unobtainable in the U.S., falls into (it was also the first style of Bacardi)—works so well because it's very dry and has strong grassy, vanilla, and citrus notes, Kosmas says. "The English they have this tradition of using blackstrap molasses, the kind of stuff you have it in your cabinet at home, and they tend to age it so it's very heavy. On the other side you have the French; they make agricole and the result is very vegetal and more brandy-like," he says.

"Carta Blanca is kind of in the middle." The Carta Blanca decline happened gradually, starting in the 1960s and 70s, he says, when people wanted lighter, less flavorful spirits. The Cuban embargo also limited access to rum. Vodka took over. "For me, that style of rum is a piece of cocktail archaeology," Kosmas says. "We're resurrecting it." Advertisement - Continue Reading Below Determined to bring it back, Ford traveled to the Savoy, the world-famous hotel bar in London, to sample Cuban rums dating back to the 1920s from legendary barman Harry Craddock's library of spirits. Then, after meeting with 11 distillers, the team was connected to Francisco "Don Pancho" Fernandez, a master distiller who had mastered the Cuban method for making rum during his 35 years as the Cuban Minister of Rum before he moved to Panama. They convinced Don Pancho to work with them and he gave the three-year aged rum its name: Caña Brava, the slang term for the aggressive wild sugar cane found in the distillery's Herrera region of Panama.

Most Popular We suggest finding a bottle of the rum ASAP and mixing yourself a daiquiri classico (below): 2 oz. Caña Brava Rum 1 oz. Fresh Lime Juice .5 oz. Rich Simple Syrup (2 sugar:1 water) Directions Shake ingredients with ice and strain into a cocktail glass. Garnish with a lime wheel. Jason Kosmas Daiquiri | Define Daiquiri at Dictionary.com daiquiri [dahy-kuh-ree, dak-uh-] /ˈdaɪ kə ri, ˈdæk ə-/ Spell noun, plural daiquiris. 1. a cocktail of rum, lemon or lime juice, and sugar, often with the addition of fruit and ice and mixed in an electric blender: a frozen banana daiquiri. 1915-20; named after Daiquirí, town on the east coast of Cuba Dictionary.com Unabridged Examples from the Web for daiquiri Expand Contemporary Examples And the daiquiri is simply lime, sugar, and rum, and lime, sugar, and rum is literally bulletproof.

The Drink Hemingway Made Famous Katie Workman June 23, 2009 Historical Examples Disembarkation of stores had been going on day and night, not only at daiquiri, but also at other parts of the coast. The Story of General Pershing Everett T. (Everett Titsworth) Tomlinson There were no docks at daiquiri except a small wooden affair, old and out of repair. The Story of General Pershing Everett T. (Everett Titsworth) Tomlinson British Dictionary definitions for daiquiri Expand an iced drink containing rum, lime juice, and syrup or sugar Word Origin C20: named after Daiquiri, rum-producing town in Cuba Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for daiquiri Expand n.

type of alcoholic drink, 1920 (first recorded in F. Scott Fitzgerald), from Daiquiri, name of a district or village in eastern Cuba. Online Etymology Dictionary, © 2010 Douglas Harper Cocktails 101: The Daiquiri - Eater Cocktails 101: The Daiquiri Share Ernest Hemingway put away 15 frozen daiquiris in one sitting, while John F. Kennedy sipped daiqs when he beat Nixon in the 1960 presidential election—at least according to legend. Today, daiquiris are the beloved beverage of cocktail aficionados and wannabe vacationers to the newly reopened Cuba. Below, every single thing you need to know about one of the most classic of classic cocktails—history, tips and techniques, recipes, and variations. History of the Daiquiri While most vintage drinks lack documentation proving their precise point of creation, the daiquiri's origin is backed up by an actual cocktail recipe card signed by a "Jennings Cox" in 1896.

Cox, an American engineer who lived and worked in Cuba after the Spanish-American War, is believed to have invented the daiquiri after running out of gin while throwing a cocktail party. Since rum is plentiful in the country, it proved a convenient substitute in a punch he was serving. Unlike what's stated on his recipe card, the drink was made with limes—since lemons were unheard of in Cuba—and brown sugar. It turned out to be a huge hit, and Cox christened it the "Daiquiri," naming the drink after a nearby port town, which also happened to be where the U.S. first invaded Cuba during the Spanish-American War. Photo by Stan Lee However, considering the island has a bounty of lime, sugar, and rum, it's likely that Cox was merely the first to pen the recipe of a cocktail that had already existed in Cuba. Not to mention that a prototype of the daiquiri—"grog" with lime juice, sugar, rum, and water—had been saving the British Royal Navy from scurvy for centuries before.

And variations of rum-lime-sugar drinks previously populated Cuba ( el draque , the precursor to the mojito, was invented by Sir Francis Drake during the 1500s) and the Caribbean ( ti' punch from 1887). But, in 1909, Cox's cocktail, which until then could only be found in Cuba, was brought to America by Admiral Lucius W. Johnson. The U.S. naval officer, who had visited Cox and fell in love with his daiquiri, introduced it to Washington, D.C.'s Army and Navy Club. Then, four years later, as cited in prolific cocktail book author and leading rum expert Jeff "Beachbum" Berry's Potions of the Caribbean , bartender Emilio "El Maragato" Gonzalez of Havana's Hotel Plaza started serving the daiquiri up, shaken and strained into a coupe glass, as opposed to shaken and poured into an ice-filled flute. He also swapped in white sugar for brown sugar. This new presentation, along with the sweetener switch, allowed the rum to shine. Plus, it wasn't as diluted.

Between the 1920s and 1930s in Cuba, the daiquiri underwent an important transformation. Constantino "Constante" Ribalaigua Vert, bartender and owner of a little bar in Havana called Floridita , perfected the drink with just shaved ice and the whir of an electric blender. And the frozen daiquiri was born. Soon after, Ernest Hemingway, who was living in Cuba, happened into the bar and, after sampling Constante's frozen creation, requested it sans sugar and with double the rum on account of his diabetes. This, of course, made the cocktail conducive to epic drinking sessions and motivated Hemingway to become a bar regular. In one account from Berry's book, Hemingway put away 15 frozen daiquiris in one sitting. This earned the cocktail a permanent spot on Floridita's menu as the "E. Henmingway [sic] Special." Papa Hemingway's super tart recipe eventually evolved to the more drinkable Hemingway Daiquiri, a classic that now includes grapefruit juice and maraschino liqueur, in addition to rum and lime.

RECIPE: THE DAIQUIRI 2 teaspoons organic cane sugar 3/4 ounce fresh lime juice 2 ounces white Cuban or Cuban-style rum Add sugar and lime juice to a cocktail shaker, and stir to dissolve sugar. Add rum. Fill shaker with ice and shake like hell. Strain into a cocktail coupe. *Recipe courtesy of Jeff "Beachbum" Berry Around the 1940s and 1950s, thanks to America's growing fascination with exotic, tropical climes , the frozen daiquiri became adopted as a drink to be enjoyed beside a body of water—be it beach or pool. The original three-ingredient cocktail was forsaken for this sweet slurry, which was available in a variety of fruit flavors and dispensed via machine. Later on, chain restaurants like TGIFriday's and college bars appropriated the concoction, and eventually instant daiquiri cocktail mixes for the home bartender hit stores. Decades later, the classic daiquiri—shaken, not frozen—is celebrating a comeback, thanks to cocktail historians, craft bartenders, and rum nerds who work to preserve and preach the original recipe's purity.

Several years ago in Boston, Andrew Dietz—co-founder of cocktail fest Thirst Boston —and some of his bartender friends conceived a new hospitality industry drink ritual: the Daiquiri Time-Out (DTO) . The DTO is a daiquiri shot to be taken after a stressful situation, or for those who simply need a break. Whether that act originated from the Christopher Walken line in 2005's Wedding Crashers, when Walken's character suggested a daiquiri time out from the game of touch football, is anyone's guess. But Deitz describes it as "a modern day drinking ritual that celebrates that act of taking a moment." And now this mini daiquiri has usurped the Fernet Branca shot as the bartenders' unofficial handshake. A perfect new role for this classic cocktail. Ernest and Mary Hemingway circa 1950 at La Floridita in Havana, Cuba. Credit: Ernest Hemingway Collection. John F. Kennedy Presidential Library and Museum, Boston.

Jeff "Beachbum" Berry Waxes Poetic on A Proper Daiquiri's Vital Components When Berry was planning his New Orleans tiki and Polynesian restaurant Latitude 29 , he spent the better part of a year perfecting his house daiquiri. With only three components, the drink must hit that perfect balance of sweet-sour-boozy using the right ingredients. Below, his discoveries. Ingredients: Sugar, Lime, Rum Sugar: After many sugar syrup (alias simple syrup or gomme syrup) trials, my unwavering opinion is: don’t use it. Syrup gives you a glycerine-like mouth-feel, and muddies the crisp, snappy vibe that a proper daiquiri should have. I am 100 percent for dissolving granulated sugar in the lime juice before adding rum and shaking. The difference is striking. And the effort is minimal: It’s the same thing we do when making a proper Old Fashioned—and the daiquiri deserves the same respect. Organic cane sugar works best. Don’t use brown sugar, or a gold sugar like turbinado or Demerara—they’re too molasses-y, and they’ll kill the drink.

Lime: I like Persian or Mexican limes, squeezed fresh before shaking. But if you want to pre-squeeze before a dinner party or backyard soiree, the juice will last up to four hours. Key limes are fine, too, but they’re very small. So, you have to squeeze a lot of them and it gets tedious. A Note on Rum Brands and the Importance of ABV Today, the common ABV (alcohol by volume) for white rums is 40 percent, or 80 proof. This is not ideal for a daiquiri. In El Maragato and Constantino’s day, 86 proof was standard, with some expressions reaching 90 proof. A higher percent of alcohol is better for the cocktail because the less water in the bottle, the more concentrated the rum flavor. Ironically, there’s no Cuban white rum on the market today with an ABV above 40 percent. So, go with these Cuban-style rums.

Daiquiri-Approved Brands: Caña Brava white (86 proof), Bacardi Heritage Limited Edition (89 proof), Plantation 3 Stars white (82.4 proof), and Maggie's Farm Queen's Share Unaged (116 proof). If 80 proof is all you can find, I would not refuse a daiquiri made with Havana Club 3-Year white, Doorly’s 3-Year white, Privateer Silver Reserve, or El Dorado 3-Year white. Rum: I’ve seen very knowledgeable and talented bloggers, newspaper writers, magazine columnists, bartenders and brand reps all touting daiquiris made with gold rum, dark rum, spiced rum, and even different rums blended together. I call shenanigans. The original Cuban daiquiri—as invented by Jennings Stockton Cox in the port town of Daiquiri, and later perfected in Havana by El Maragato at the Hotel Plaza and Constantino Ribalaigua Vert at Floridita—called for white Cuban rum. And that is the style of rum that makes the drink taste best.

But in the name of all that is holy, do not make your daiquiri with a gold rum or a dark rum, no matter how much you like the brand. It may be a nice drink, but call it by another name because it is not a daiquiri. If you use Jamaican rum, you’ve made planter’s punch in a cocktail coupe. If you use Martinique agricole, it’s ti' punch on the stem. The color will be wrong, the density will be wrong, and the drink’s delicate balance will be thrown off. Ice Don’t bother with giant Kold-Draft cubes, or other king cubes. They won’t give you the dilution you want. If that’s what you’ve got, crack them into smaller pieces, or mix them with a little crushed ice. Otherwise, go with smaller cubes. And fill your shaker to the top. Technique: Shake, Strain Give it everything you’ve got and shake for 15 to 20 seconds, or until the outside of your metal shaker frosts. The daiquiri needs to be COLD, and it also needs dilution.

Some people double strain their daiquiris, catching all the ice shards in a fine mesh strainer through which they pour the elixir into the glass. Personally, I don’t mind the shards. But it’s a judgement call, and I don’t judge you either way. Garnish and Serve At ease. No need for a garnish. But if you want to dress your drink with a lime wheel on the rim, or a curlicue lime peel in the drink, there’s no harm in it. And who am I to deny the love you show your guests by doing so? Four daiquiris make me feel much better about the world and the horrible people who are hell-bent on destroying it. Five and I rue the next morning. But that’s just my intake—make of it what you will, and adjust to your own reality. Variations La Florida Daiquiri Number 2: Longtime owner of Floridita, Constantino Ribalaigua Vert's orange-accented daiquiri adds dashes of Curaçao and orange juice to the original. Hemingway Daiquiri: Another Constantino variation, here grapefruit juice and maraschino liqueur join the drink's base ingredients.

Don's Special Daiquiri: Don the Beachcomber's tikified daiquiri is sweetened with passion fruit syrup and honey instead of sugar. Nuclear Daiquiri: This is one of the most famous recent daiquiri variations, and one that has been very popular in the U.K. for years. Late bartender Gregor de Gruyther's modern classic daiquiri riff calls for green Chartreuse, overproof rum, and falernum in place of sugar. Table Of Contents (all h2's added automatically) The Webtender Wiki - Daiquiri Daiquiri Cuban Cocktail Original Recipe "The original and correct recipe for the Daiquirí is stated in terms of a single cocktail as 1/2 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..." - David Embury According to David Herpin This drinks name derives from an actual location, here is an early printing of Daiquiri beach in Cuba: Louisiana Sugar Planters' Association by Lousiana Sugar Chemists' Association, American Cane Growers' Association in 1898 "Rum is also an article of export. In 1892 the shipments amounted to 21241 pipes principally to Spain. miles of standard gauge track, with no adverse grades, to the company's ore dock in the harbor of Daiquiri, on the Carribean Sea." It can not be determined what was originally in a Daiquiri cocktail, however this drink is extremely closely associated with the Cuba Libre. As stated in previous articles it is unclear what was in an originally Cuba Libre, but the earliest printings do not mention lime. The Daiquiri very well might have been a cuba libre, this would explain the use of lime in a Cuba Libre in later years.

The landing at Daiquiri was at least 3 years after the liberation of Cuba and was visited by notable people like Theodore Roosevelt as seen in this publication: Teddy Roosevelt at San Juan: the making of a president - Page 110 by Peggy Samuels, Harold Samuels in 1997 "He sterilized the puncture inside and out with raw rum and sweet Spanish wine found near the beach. Daiquiri generated an addition to the American language — the "daiquiri," a cocktail composed of Cuban rum, lime juice, and sugar." Whatever the case, it doesn't really matter, the Daiquiri is now considered a completely different drink than the Cuba Libre and appears in print as early as: The Encyclopaedia Britannica: a dictionary of arts, sciences, ...: Volume 29 by Hugh Chisholm in 1911 "Daiquiri - Rum." There is no direct reference as to what a Daiquiri originally contained, however, many publications point to rum and that the beverage was served ice cold.

One of the earliest recipes call for Bacardi, although it is important to note that Bacardi is not a Cuban rum and there is a great deal of evidence supporting that the ingredients used in the drink were infact local. Here is an early recipe: The cruise of the Hippocampus - Page 109 by Alfred Fullerton Loomis in 1922 "A daiquiri, be it known, comes to the table in a cool, dewy glass of the type used at home in the ancient, unregenerate heyday of ... But it contains no such vinous admixture, being composed of lime, sugar, and the finest Bacardi rum. ." This drink dates between 1898 - 1903 and contained at least as of then: Shake these ingredients: Rum (Undetermined) Lime Juice Sugar Lime Garnish (Modern) Strain into a highball glass filled with fine ice. Common recipe 25ml Fresh Lime Juice 15ml Sugar Syrup, or the equivalent in granulated form. Shake with ice, and then strain into a cocktail glass. Garnish with a lime wedge, which has been cut and then placed onto the rim of the glass.

El Floridita Recipe - Daiquiri Naturel 1.3 oz of light rum (c. 40ml) 0.7 oz of lime juice (c. 20ml) 0.2 oz of sugar syrup (c. 5ml) Shake with Ice, and then strain into a Cocktail Glass. Similar Cocktails "Recipes for Mixed Drinks", by Hugo Ensslin, (1916) Cuban Cocktail Shake well in a mixing glass with cracked ice, strain and serve. THE SOUTH AMERICAN, November 1916, pg. 24 The South American Quote "Now, the Daiquiri, well beloved in the Navy, before Daniels upset the rum cart, has a story of its own. To begin with, it is made of Bacardi, lime juice and a little sugar, shaken up or stirred and served with cracked ice--really an old-fashioned cocktail. "Three mining men, of international reputation, identified with the famous mines of Daiquiri, at the extreme easterly end of Cuba, not far distant from Santiago, were imbibing an old-fashioned decoction at the Casa Grande, the Delmonico of that locale.

One of the partners of Bacardi joined them, and instead of spirits from Scotland asked for the product of Cuba, which aroused the curiosity of the others and led to a trial of the beverage, which was immediately pronounced excellent. Then and there it was most felicitously baptized 'Daiquiri,' from which place its fame and name has radiated in all directions." "WHEN IT'S _COCKTAIL TIME_ IN CUBA" by Basil Woon (1928) "The daiquiri is now the best-known drink in Cuba. This recipe for the real daiquiri was given me by Facundo Bacardi and confirmed by one of the men who was present at the christening: half one lime, squeezed onto one teaspoonful of sugar; pour in one whiskey-glassful of bacardi; plenty of ice; shake until shaker is thoroughly frosted outside. Meanwhile, chill a tall wine-glass of the kind known as flute, fill it with shaven ice, and pour in the mixture.

Must be drunk frozen or is not good." From Castro to Daiquiris in Cuban Exile Trove (1998) Reuters 31-MAR-98 By Patricia Zengerle "There is also the recipe for the original daiquiri -- a drink combining sugar, rum and lemon juice: ``Put all ingredients in a shaker -- and shake well." "HOW THE DAIQUIRI CAME TO BE The daiquiri recipe was handwritten in 1898 by Jennings Cox, an American working for Bethlehem Iron Works in Cuba. At the time, foreigners in Cuba did not drink rum, viewing it as a beverage for the lower class. But Cox found himself with visitors and nothing else on hand one day so he scrawled a recipe calling for the juice of six lemons, six teaspoons of sugar, six cups of Bacardi's ``Carta Blanca rum, two small cups of mineral water and crushed ice. Cox's guests were delighted with the new drink. ``They asked, 'What is it?' and he said, 'A Daiquiri, after the town where he was living, de Varona said. The family saved the daiquiri recipe.

It was given to the archive by Cox's step-granddaughter, the descendant of a beautiful Cuban widow with three children the American met during his voyage to Havana and married after their arrival." Daiquiri Article 1916 Hotwired Quote "History credits a gringo with creating the Daiquiri, but we dare to dispute this claim. Our guess is that Cuban residents enjoyed this cocktail long before American engineer Jennings Cox stepped onto the island. Cox was sent to Daiquiri, a small town on the east coast of Cuba, to work in the iron mines with a group of thirsty comrades. The group often enjoyed the refreshing rum and lime beverage after a hard day's work, and Mr. Cox named the drink after the town (though some accounts also credit a Harry E. Stout). Cox's chance acquaintance, Admiral Lucius Johnson, took the recipe and loads of rum back to the mainland, where he introduced the drink to the Army and Navy Club in Washington, DC." Who perfected the Daiquiri? David Embury (1948) "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)....

The stinging cold drink was strained through a fine sieve into the glass so that not one tiny piece of ice remained in it. No smallest detail was overlooked in achieving the flawless perfection of the drink." "The original and correct recipe for the Daiquirí is stated in terms of a single cocktail as 1/2 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 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" Trader Vic's Bartenders Guide (1972) "The La Florida Daiquiri that follows is the original formula - the way the drink was originally made by Constantino in the La Florida Bar in Havana, Cuba. The Fact that I have the formula makes a very interesting story about how a drink has to be made accurately in order to taste exactly right. I went down to Havana twenty years ago to watch this fellow Constantino make these daiquiris.

He had a big pile of limes before him. And whether he was making a daiquiri for one person or a hundred people, it made no difference in his care : He picked out each individual lime, cut it with a knife, and squeezed it with his fingers to make the drink. I went home, and made the drink exactly the way Constantino did - I thought ; but my drink didn't taste right. Years later, when we opened our bar in Havana, I went down to Constantino's bar again ; he made the drink again, and again it had that same wonderful flavor I had remembered. I went to our bar and made the drink ; and again my daiquiri didn't taste anything like Constantino's. That night I lay in bed and thought and thought about that drink ; I imagined myself working beside Constantino and making the drink, stage by stage, following every movement of Constantino's hands. And then I stumbled onto what made the difference : I had used a squeezer to squeeze the lime juice, and Constantino used his fingers. By using his fingers, he got the oil of the lime into the drink ; and that was just enough of the oil of the lime to give the drink its wonderful bouquet.

I went down to my bar the next day and made a La Florida Daiquiri that turned out to be exactly like Constantino's." David Wondrich Says "I've got a newspaper article somewhere from 1898 that describes Bacardi and says that it was drunk at the Cafe Venus with water and ice, and another from the Sandusky, Ohio Star (Sept. 29, 1899) wherein a traveler recently returned from Cuba describes Cubans and Americans drinking "Bacardi rum and selters [sic]" together in Santiago. This suggests that that drink that was replaced might have been a Scotch Highball.

Take your Bacardi Highball, add a lime and a little sugar and you've got a Bacardi Fizz, which is what Cox's recipe describes." External links Cocktail Recipe: Daiquiri | Epicurious.com | Epicurious.com Classic Daiquiri When and how the Daiquiri proper came to be is unclear—Wayne Curtis, author of And a Bottle of Rum: A History of the World in Ten Cocktails , told me that "the two most popular creation legends are equally suspect." So we're left with the likelihood that the magic of the drink came from the natural merging of three synergistic Caribbean ingredients (rum, lime, and sugar), plus the addition of ice. This cold component became widely accessible soon after the advent of artificial refrigeration, in 1870; it provided welcome dilution and a chill that sliced through the tropical heat. Someone named the cocktail after Daiquiri, Cuba, a town just southeast of Santiago, presumably where he first encountered it. During Prohibition, the Daiquiri thrived in Havana, "the unofficial United States saloon," according to Fortune magazine. Americans shipped and jetted off there to escape the overly ascetic law and the resulting surfeit of unpalatable bootleg liquor.

Perhaps the most famous American associated with the Daiquiri is Ernest Hemingway, who spent a third of his life in Cuba, much of that time drinking Daiquiris at El Floridita, a bar in Havana. The owner and head bartender, Constantino Ribalaigua Vert, reportedly shook a masterful version and even created one for Hemingway that included grapefruit juice and Maraschino liqueur. We recommend trying this twist but avoiding the extent of the author's imbibing—rumor has it his Daiquiri record is 16 doubles at one sitting. See More Classic Cocktail Recipes: Classic Cocktails in History: the Daiquiri | The Alcohol Professor Classic Cocktails in History: the Daiquiri Brian Petro | May 14, 2014 | _Featured , Cocktails | 3 Comments classic Daiquiri made with Cuban rum, ctsy Cocktailmarler Cuba has a very complex past. Most of us only know of it as a Cold War foe of the United States, a very foreign country only a hundred miles away. It has been that way since Castro took power in the late 1950’s.

First discovered by Christopher Columbus and claimed for Spain, this small island has been coveted by other countries for its entire history. It has a temperate climate, making it great for growing crops, and a location that was excellent for a stopping point after several months at sea. Spain was the primary owner of the island through most of its history, but it was not without a fight. The rich land attracted pirates and privateers from Britain and France to steal what treasures they could from Spanish ships. Once Spain allowed some flexibility in the colony’s trade, the floodgates opened and money came pouring into the coffers. They were filled primarily by two different crops; tobacco and sugar. Tobacco was very easy to process. Sugar was not. There was a complex system used to create sugar crystals, and the leftover molasses was a sticky mess to discard. This sets the backdrop for the creation of one of the finest cocktails in modern history: the Daiquiri. During the turbulent struggle for naval supremacy, Spain and England traded blows around the edges of South America, the Caribbean, and anywhere there was water and unclaimed territory. Both sides used whatever means possible, including pirates and privateers, to gain an advantage in the resource rich Americas.

The British were struggling to expand their foothold in the Americas; Spain was struggling to maintain the land they had, and the resources it was providing the ailing empire. The British were also struggling to stay sober on the seas. The sailors were provided a gallon of beer a day through a law passed in the 17th century. Due to the massive amount of beer they had to supply to a military force 4,500 miles away, a pint of rum was considered a fair substitute. It was easier to get, but far more potent. It was not until 1740 that someone was able to sober up the navy. Admiral Edward “Old Grog” Vernon ordered that the rum ration be mixed with water and citrus juice (usually limes) to dilute the potent spirit. This gave the English the edge of fighting a little more sober, and healthier. It also is one of the earliest known instances of the combination of lime juice, water, and rum, the base of what would become a Daiquiri. Spain survived the encounters with Britain and held on to many of its American acquisitions for over a century, including Cuba, Puerto Rico, and other islands a little too close to home for us.

It did not sit well with a United States eager to enforce the Monroe Doctrine, asking European powers to kindly stay on their own side of the world. The biggest of the conflicts caused by this was the Spanish-American War, and Cuba had a starring role to play. They were seeking independence from Spain, and Colonel Theodore Roosevelt advocated helping them achieve it. The U.S. landed troops on a beach named Daiquiri, just a short distance away from an iron mine in Santiago. This “splendid little war” allowed the United States to occupy Cuba and do what Spain had done for centuries before; profit from the vast resources of the island. One of the people making a healthy profit was Jennings Cox. He was one of the first iron miners on the island once it was safe, and generally credited with creating the original Daiquiri. The story goes that while he was entertaining guests one night, he ran out of the gin everyone was enjoying. He went out and purchased the easiest liquor he could find, which was rum. Adding lemons, sugar, mineral water, and ice to the rum, he turned it into a punch for his guests. They loved it, and wanted to know what the name of it was.

He did not have a name for it; it should have been called a rum sour according to the conventions of the day. Cox did not feel that was good enough for such a fine drink, so he named it for the nearby beach and called it Daiquiri. original handwritten recipe via Bacardi Jennings Cox’s Original Recipe (via Bacardi ) 6 Lemons 6 tsp./ 30 ml Sugar 6 c./ 1.4 l of Bacardi Rum 2 c./ .5 l of Mineral water Crushed ice Put all of the ingredients into a bowl and mix well. Add the ice after the mixture is stirred thoroughly. Ladle into cups and enjoy. If you read the original recipe, this serves six people. The combination of water, rum, sugar, and lemon was a combination well known to the natives of Cuba. The general recipe was well known to bartenders in the form of a little ditty “One sour, two sweet, three strong, four weak”. Jennings Cox threw together a great cocktail on the fly, but it was a punch designed for multiple servings. American knowledge of the drink is often credited to Admiral Lucius W. Johnson, a US naval officer who visited Cuba and fell in love with it.

He allegedly introduced it to the Army and Navy Club in Washington D.C. and the University Club in Baltimore. From there it started to spread, and as many bartenders are prone to do, there were some alterations made. While it was spreading and being altered in the United States, it was being refined by the bartenders of Cuba. The cocktail went from a punch to a single serving drink, and from being poured over ice to shaken with ice and strained into a chilled glass. The mineral water was removed as it was discovered that the melting and crushing of ice into the cocktail would provide the “weak” element to the cocktail and balance the flavors out. It was not until the 1930’s when the Daiquiri started to really step into the limelight, courtesy of two of the biggest writers of the era. Very little is said about F. Scott Fitzgerald as it relates to the cocktail. He was the first to put it one of his novels; it had a brief cameo in This Side of Paradise, written in 1920. Volumes have been written about the other author most associated with the Daiquiri, Ernest Hemingway.

He had a profound impact on not only the popularity of the cocktail, but even created his own variation on it. The Hemingway Daiquiri, or Papa Doble, was a variation of the Daiquiri he worked out while drinking at El Floridita . Hemingway was a diabetic, and the sugar did not agree with his system. To maintain the sweetness, he added grapefruit juice and maraschino liqueur. He also doubled the amount of rum in the cocktail (thus adding the doble to the name). He became linked to Cuba, and to the cocktails there. He even wrote on the wall of La Bodeguita del Medio “My mojito in La Bodeguita, My Daiquiri in El Floridita.” Hemingway and El Floridita bar present day, Havana, ctsy Tony Hisget his thirst for alcohol made a few bars, and bartenders, famous in Cuba. 3 oz./90 ml of White rum 1 oz./30 ml of Lime juice .5 oz/ 15 ml of Grapefruit juice .25 oz/ 8 ml of Maraschino liqueur Chill a cocktail glass with ice or in a refrigerator.

Pour all of the ingredients into a cocktail shaker over ice and shake gently. Strain into the chilled cocktail glass and enjoy. This cocktail can also be served in coupe. Hemingway also came at the beginning of a transitional time for the cocktail in Cuba. Constantino Ribalaigua Vert, the bartender of where the author was imbibing his Daiquiris, was adding a subtle change to the drink. In the 1930’s two products hit the general public that would change the Daiquiri for generations: the refrigerator and the blender. Constantino, or “El Grande Constante” as he was known to some, was making the drink a little frostier. With a machine that could make or hold as much ice as you needed, Constantino was in the process of adding the ice back into the drink. It was crushed ice, not cubed as it was closer to Cox’s time, but the ice had returned. As the fame of the Daiquiri spread, it became harder and harder to keep up with the growing demand at bars all over. In 1938, Fred Waring rolled out a machine to help speed up the drink making process.

It would pulverize the ice faster, making drinks with crushed ingredients easier to make. It was called the Waring Blender, and it either catapulted the cocktail to the next level or ruined it, depending on who you ask. (Most bartenders will probably go with ruined.) With the ability to purée any fruit, the lime flavored Daiquiri moved to banana, strawberry, mango, or any other flavor you could think of. The ability to crush as much ice as you could made the drink get bigger and bigger. Over time, the delicately balanced cocktail turned into the off balance, sweet slurry we have come to expect. frozen daiquiri dispensers in Baton Rouge, LA, ctsy Corey Taratuta In the late 40’s and 50’s, a cultural predilection for tropical climates and foreign liquors pushed the popularity of the cocktail into the American psyche. After World War I, Prohibition, and World War II, the whiskey that Americans typically enjoyed in cocktails was in short supply. Rum and vodka became popular, and the Daiquiri rode that wave of popularity to enjoy the beach-staple status it enjoys today.

It also brought on the boom of switching popular gin cocktails to vodka (vodka “left you breathless” after all) and the Tiki cocktail craze. As liquor masking heavy flavors became popular, so did the fruity and overly-sweet version of the Daiquiri. Like many other old standbys of the early 20th century, the three ingredient masterpiece became a thing of old men and an ancient era. Showing off the technology of the time is what people were looking for, and that frozen Daiquiri filled that niche. The Daiquiri remained like that, frozen in its sweet tomb, until the hand-crafted cocktail boom of the 1990’s. The Nineties started the long return to hand crafted cocktails with fresh squeezed juices. Using liqueurs and bitters for flavor over processed sour mixes gave bartenders new options. Bottles of sour mix were replaced with plenty of lemons, limes, and sugar. Bars began to infuse their own spirits, create specialized simple syrups, and head back to the delightfully heady days of exploring the flavors inherent in the spirits. Old became new again, and there was an appreciation for what the bartenders of yore were creating with simple ingredients.

The Daiquiri is still working to lose its sordid past as a party cocktail, much like the Martini and the Margarita. It is one of the elites in cocktail history. Many scholars and historians see it as one of the pillars of the cocktail world. It deserves that reputation. It is one of the few rum drinks that stands so tall in history (the Mai Tai being another one), and one of the few sours that has its own identity. There has been some sort lime blossom, ctsy Prosthetic Head of variation of rum, lime, sugar, and water since it was the raw spirit rumbullion. It is also one of the few classic, old school cocktails that does not involve bitters (martinis were originally made with orange bitters). 1.5 oz./ 45 ml White Rum 1 oz./ 30 ml Simple syrup (I prefer a 1:1) .75 oz./ 23 ml Lime juice Chill a cocktail glass with ice or in a refrigerator. Pour all of the ingredients into a cocktail shaker over ice and shake gently. Strain into the chilled cocktail glass and enjoy.

You may substitute 1 oz./30 ml of lemon juice if you have difficulty finding limes. With the current “limepocalypse” that is happening in the US, there are some interesting questions about this cocktail. Is it still a Daiquiri without the lime? Can you substitute? Like any good debate on how cocktails used to be made (Bring up how you feel an Old Fashioned should be made among a group of three or more bartenders. Go ahead.), there is an argument for making a TRUE Daiquiri with lemon juice. The one Jennings Cox made (and wrote the recipe for) called for lemons, and that is considered by most to be the first use of the Americans landing at the pier at Daiquiri, ctsy James Burton name with the cocktail. The lemon blends into the cocktail more, taking away a little of the tartness the lime brings to the table. If you want to get more tartness, you are going to need to add extra lemon juice. Most recipes you will find for using lemon will call it a lemon Daiquiri. They will also call for that extra lemon we were discussing. Cuba was the epicenter for the creation of a cocktail that was an instant classic.

The blending of lime, rum, and sugar was made to go together. It was concocted at a time when rum was relatively unknown, and Cuba was just starting to feel a little freedom. Before the US embargo in the 1950’s, tourists were flocking there for the cooling effect of a Daiquiri in warm tropical breezes while sitting on a beach and reading Across the River and Into the Trees . The Daiquiri is a perfect summer drink, and now is the perfect time to go out and rediscover it. Sharing is good for you! About The Author brian_petro Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. The first time he stepped behind a bar, it felt like home. Ever since, he has absorbed all of the liquor knowledge he can find, from culture to history to recipes, and done his best to share what he knows with the world. Or, at least the readers of Dayton Most Metro, where he is the writer about all things cocktail.

He also likes the word “Brilliant” too much and appreciates the beauty of winter more than most. Follow him @SmartGuyInATie. Best Places To Drink A Daiquiri In Baltimore « CBS Baltimore Best Places To Drink A Daiquiri In Baltimore June 9, 2016 8:00 AM Strawberry Daiquiri for Two Introduced to America in 1909, when it was served at the Army & Navy Club in Washington, D.C, the daiquiri became popular during World War II when grain rations restricted whiskey and beer. Although The Daiquiri is named after a beach in Santiago, Cuba, it was not created by a Cuban, it was invented by American engineer Jennings Cox around 1900. Now known as being served frozen in an array of flavors, in a plethora of glasses, the original daiquiri was served in a tall frosted glass with cracked ice. This retro recipe was completed with white rum, and stirred with a long-handled spoon. In later years, the daiquiri evolved to being mixed in a shaker, with the same ingredients but with shaved ice instead. After being shaken, it was poured into a chilled flute glass.

The daiquiri remains a staple in many popular bars and pubs across the country, and Charm City just happens to be one of those places! With that being said, check out these five places that offer some of the best daiquiris in town. Be sure to also mark your calendars for National Daiquiri Day on July 19! Woody’s Cantina Burgers, pizza, and cocktails, are no cliche’ when it comes to this Charm City sports bar! The Pratt Street Ale House guarantees to have a little something for everyone. Check the website for additional information on booking a private room for your next event, and happy hour specials which include, you’ve guessed it, Daiquiris! Breeze by for an upbeat nightlife experience, or a to simply watch the game. Add a daiquiri to this list, you’ve got one amazing experience! Ashly E.Smith is a freelance writer and native of Baltimore,Maryland. As regular contributor to the Examiner and columnist for Graffiti on the Wall Hip Hop Magazine, she has a strong Pop Culture and Entertainment background. With articles that inspire; as well as,entertain, she enjoys sharing her craft with the masses.

Filed Under How to Make a Frozen Daiquiri - YouTube How to Make a Frozen Daiquiri Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Uploaded on Aug 26, 2008 Watch more How to Make Blender & Frozen Drinks videos: The original daiquiri, a lime-and-rum drink invented in Cuba in the late 1800s, is named after a beach near the city of Santiago. Ah, what those sun-baked bathers would have given for this frosty version of the Cuban classic! Step 1: Chill glass Fill the glass with ice and water and set it aside to chill. Step 2: Add ice, rum, lime juice, & syrup to blender Add one cup of ice to the blender, followed by the light rum, lime juice, and simple syrup. Tip To make simple syrup, simply boil two parts sugar to one part water for about 10 minutes. Let cool before using.

Step 3: Blend ingredients Blend the ingredients for about 15 seconds, or until smooth and creamy. Tip For added color and sweetness, add a handful of fruit, like strawberries or pineapple. Step 4: Pour in glass Empty the now-chilled glass and pour in the contents of the blender. Step 5: Insert straw & sip Insert a straw, sip, and imagine yourself lolling under an umbrella on the sun-bleached sands of Daiquiri beach. Did You Know? Ernest Hemingway and John F. Kennedy were both big fans of the daiquiri — though probably neither was responsible for inaugurating National Daiquiri Day, celebrated every year on July 19. Category Havana Daiquiri Recipe - Food Republic Havana Daiquiri Recipe Yum With summer heat waves already in sight, finding an easy, refreshing drink to brighten one's evening can be a top objective. Here's one way to go. With summer heat waves already in sight, finding an easy, refreshing drink to brighten one's evening can be a top objective.

Though there are many options out there, my usual go-to is the Daiquiri: simple, pure, and when made right, it's just about the best thing to sit down to after a hot day. If it was good enough for Hemingway—though his version of the drink has Maraschino instead of sugar, as he was a diabetic—then what more could you expect. The Daiquiri's three ingredients (rum, lime, sugar) are all exposed in this drink, which can be both very good—and also difficult to achieve that perfect balance. Related Articles These Were The Cocktail Trends Of 2016. Or What We Can Remember. When the time is right, I like to reach for my stash of Cuban Havana Club, which carries a very unique, slightly smokey nose that sits so well in the drink. Rum making in Cuba has had a long history, and many try to emulate their distilling style, but none hit the mark of the original. Even the name of the Daiquiri itself is said to have originated in Cuba around 1900, where there is a small town outside Santiago of the same name.

If you don't have Cuban rum (it's not legally sold in the States, though you can look for it online or the next time you are out of the country), I'd suggest either Flor de Caña from Nicaragua or Banks 5-Island Rum as delicious substitutes for your Daiquiri. But given the number of rums to choose from on the market, it's really a matter of personal choice. Many also like aged-rum Daiquiris, often combining two different types into a drink to balance both the sweetness and the aromatic characters. Definitely an easy drink to experiment with in endless, delicious combinations, so enjoy! Havana Daiquiri Recipe 2 ounces rum, Havana Club 3 Años, if you can find it 1 ounce fresh-squeezed lime juice 3/4 ounces simple syrup Hemingway's drinks still present in Cuba Hemingway's drinks still present in Cuba Associated Press Bartender Alejandro Bolivar prepares a giant daiquiri at El Floridita tavern in Havana under the bronze eye of former regular Ernest Hemingway. The celebration in July honored the 195th anniversary of the bar, which bills itself as the cradle of the daiquiri.

Mike Rutherford Studios Ernest Hemingway proclaimed the daiquiris at El Floridita in Havana as the best in all of Cuba. You can enjoy the "Papa Doble" at home. Black beans with rice takes a few hours but is worth the wait. Most cars in Cuba were produced before the revolution of 1959, like these vehicles parked outside the Capitolio Nacional in Havana. Hemingway's presence can still be felt in Havana. Associated Press Bartender Alejandro Bolivar prepares a giant daiquiri at El Floridita tavern in Havana under the bronze eye of former regular Ernest Hemingway. The celebration in July honored the 195th anniversary of the bar, which bills itself as the cradle of the daiquiri. By Meg Jones of the Journal Sentinel Oct. 16, 2012 (0) Comments Havana, Cuba - The Saturday Evening Post, Time and Field & Stream magazines were stacked neatly in the wooden rack in the lovingly preserved living room, awaiting a reader who will never crack open the pages, a reader who left the beautiful home in 1960, never to return to his beloved Cuba.

In some ways, Ernest Hemingway's Cuba is just as he left it - a dusty, preserved-in-amber, 1950s-era time capsule where taxis are '57 Chevys and Buicks and tourists come to visit his Havana home and drink Cuban daiquiris and mojitos while listening to terrific jazz, salsa, mambo and rumba music. Hemingway was well known for his voluminous appetites - for women, drink and food. Scholars of Hemingway, or anyone who has read many of his books, know that Hemingway lived to eat. Whether he was fishing for marlin in Cuba or hunting big game in Africa or dining and drinking with the literati in 1920s Paris, Hemingway often recorded his food and drink consumption in newspaper and magazine articles, books and letters to friends - he wrote thousands over his lifetime - and included recipes and preparation instructions ranging from his favorite cocktails to pan-fried freshly caught trout.

In "The Sun Also Rises" he wrote, "a bottle of wine was good company." And in "A Moveable Feast" he wrote about a meal in Paris, "The pommes à l'huile were firm and marinated and the olive oil delicious. I ground black pepper over the potatoes and moistened the bread in the olive oil. After the first heavy draft of beer, I drank and ate very slowly." When famed war photojournalist Robert Capa arrived in Paris on the night of the liberation from Nazi forces in 1944, he found Hemingway already in the City of Light drinking champagne at the Hotel Ritz. In "Islands in the Stream," Hemingway's character makes a drink with coconut water, London gin, fresh lime juice and angostura bitters, which to cocktail historian and Hemingway fan Philip Greene sounded like a great drink. It also led to a book, "To Have and Have Another: A Hemingway Cocktail Companion," scheduled to be published Nov. 6. "It just sort of sparked me into thinking, wouldn't it be cool to figure out how to make all the drinks Hemingway writes about?

First time I did this was in 2008; I did a seminar on the cocktails of Hemingway. I knew about a dozen, maybe 20. That made me think of doing a book. "But after looking through his biographies, books and letters, I came up with 60 recipes," said Greene, a spirits consultant and co-founder of The Museum of the American Cocktail in New Orleans. Among them are recipes for daiquiris and mojitos that Hemingway consumed with great quantity in Cuba, where he lived from the 1930s until 1960. Today Havana embraces its links to Hemingway. Since May 2011, American tourists can legally visit Cuba, despite the decades-long embargo and half a century of chill between the American and Castro governments. When regulations were loosened last year, U.S. tourist agencies quickly filled up people-to-people tours with charter flights leaving daily from Miami to Havana. Among the stops: Hemingway's home, the Finca Vigia. Unlike his house in Key West, Fla., visitors are not allowed to tread the floorboards where Papa entertained and wrote in Cuba.

But in a way, it's a richer experience because the macho Nobel Prize winner's possessions are just as he left them. Books in the bookcase. Typewriter on a shelf. Bullfighting poster and the heads of animals that once trod the savannahs of Africa until they crossed Hemingway's gunsight adorning walls. Empty liquor bottles. A lizard preserved in formaldehyde in a bathroom, said to have put up such a fierce fight with one of Hemingway's cats that he decided to memorialize the reptile. Also unlike Key West, the grounds are no longer home to his famous six-toed cats; only dogs sprawled on the lawn and patio of the Finca Vigia on a visit last month. Visitors can look in the windows and open doors and take pictures. They can see his fishing boat, Pilar, kept under a protective canopy in the back, just past the now-empty swimming pool where Ava Gardner, who starred in the film version of his bestseller "The Sun Also Rises," supposedly skinny-dipped.

Hemingway was living in Room 511 of the Ambos Mundos Hotel in Havana when his third wife, Martha Gellhorn, suggested he buy a bigger place because she didn't like living in such small quarters. That room is now a shrine to Hemingway, with the charm ing old hotel charging a modest fee to ride up in the rickety old elevator and see where Hemingway lived for several years. It was at Finca Vigia - the name means "lookout farm" - where Hemingway wrote part of "For Whom the Bell Tolls" (paying the $12,500 purchase price with royalties from the book) as well as "Islands in the Stream" and "The Old Man and the Sea." Even after the 1959 revolution that brought Fidel Castro to power and induced many Americans and U.S. businesses to flee, Hemingway had good relations with the new regime. The two men met only once, at Hemingway's annual fishing tournament in 1960, which Castro won. Hemingway left Cuba in mid-1960 and the following summer, suffering from depression and illness, he committed suicide in Idaho.

Just how the Finca Vigia, which is set back from a bustling neighborhood of small homes and roadside fruit and vegetable markets in a suburb west of Havana, ended up in Cuban hands is a matter of debate. Cubans will say Hemingway's last wife, Mary, gave the house, library and furnishings to the Cuban people after Papa's death. But Mary Hemingway later said the Cuban government told her it planned to expropriate the house and property. Much of the author's possessions, aside from some paintings and manuscripts which Mary Hemingway was able to remove from the country, were abandoned and are now cared for by the museum staff. Hemingway set "To Have and Have Not" partially in Cuba, and the novella that would win him a Pulitzer Prize, "The Old Man and the Sea," was inspired by the tiny fishing village of Cojimar a few miles from Havana, where Hemingway moored Pilar. Cojimar has changed a lot since "The Old Man and the Sea" was published in 1951, but a restaurant mentioned in the book, La Terraza, is still there and sports portraits of Hemingway.

His favorite table in the restaurant, next to the corner window overlooking the cove where fishermen still moor their boats, is roped off. The residents of Cojimar erected a Hemingway bust with the author facing the sea that filled the pages of his books. There's also a shrine to the great author at El Floridita, which bills itself as serving the daiquiri Hemingway said was the best in Havana. Black-and-white photos of the bearded one adorn the walls, and a life-size bronze statue of the author leaning against the bar is a tourist attraction, as are the high-priced daiquiris (6 pesos, or about $7.50, roughly double the price in other Havana bars). La Bodeguita del Medio, a tiny restaurant bar, serves Hemingway's favorite mojitos, a drink made from Cuban rum, sugar, fresh lime juice and mint. Many of his characters, especially in "Islands in the Stream," "The Sun Also Rises" and "A Farewell to Arms," spend much time drinking. In "Islands in the Stream," one character tries to best the record for daiquiri consumption at El Floridita.

In researching Hemingway's cocktail recipes, Greene noted every drink mentioned in the author's books, plus he pored through letters and the log of his fishing boat. Sometimes it was relatively easy because Hemingway gave detailed instructions on how to make the cocktail, but in other cases Greene had to sleuth out the ingredients. For example, in his ship's log, Hemingway kept track of what he and his companions ate and drank as they sailed between Havana and Key West. One drink only said "cocktail" with the notation of 3 jiggers of rum, bottle of cider, lime and sugar. But Greene couldn't read Hemingway's writing to determine how much sugar before consulting a handwriting expert and deciding it was 2 teaspoons. "I love his writing, and I find his life to be very fascinating to study," said Greene. "He's sort of the original 'world's most interesting man' from the Dos Equis (beer) commercials." Recipes This recipe is from Philip Greene's soon-to-be-published "To Have and Have Another: A Hemingway Cocktail Companion." The daiquiri is actually a double-size drink, named after Hemingway, who at some point began to order his favorite cocktail as a double.

Papa Doble Daiquiri 3 ¾ ounces white rum 2 ounces fresh lime juice 2 ounces fresh grapefruit juice 6 drops maraschino liqueur Blend all ingredients well with ice, and serve in a large chilled goblet. ----- This recipe from "To Have and Have Another: A Hemingway Cocktail Companion" was adapted from "Sloppy Joe's Bar Cocktails Manual," 1939. Mojito 1 teaspoon sugar (or ¾ ounce simple syrup) 5 mint leaves 1 to 2 ounces seltzer Mint sprig for garnish Shake rum, lime juice, sugar and mint leaves well with ice, strain into an ice-filled Collins glass, then pour seltzer into shaker to rinse ice and chill the seltzer. Strain seltzer into glass. Stir and garnish with a mint sprig. ----- This recipe is from TasteofCuba.com .

Cuban Picadillo 1 pound ground meat (lean beef or turkey) 1 large onion, chopped 2 to 3 garlic cloves, chopped 1 small can (8 ounces) tomato sauce ¼ cup dry white wine Pimiento-stuffed olives (½ cup or to taste) Raisins (½ cup or to taste) Salt and pepper to taste Hot cooked rice In a large skillet, brown the ground meat, onions and garlic until meat is cooked and onions are tender. If meat is not too lean, pour out whatever fat is left over. Turn heat to medium-low. Add tomato sauce and wine and bring to a simmer. While mixture simmers, chop up pimiento-stuffed olives and add to meat mixture. (It's OK to add a little bit of the olive brine, if you wish.) Add raisins and salt and pepper to taste. Serve over rice. ----- This recipe is from TasteofCuba.com .

Cuban Black Beans and Rice Makes 8 servings 1 pound dried black beans 4 cups water 3 cloves garlic, peeled and crushed 1 medium onion, peeled and chopped ¼ pound salt pork, chopped 1 pound smoked ham hocks 2 teaspoons paprika Salt and pepper to taste Hot cooked white rice (½ cup per serving) Place black beans and water in a large stockpot. Cover, bring to a boil and boil 2 minutes. Turn off heat and let stand covered for 1 hour. Remove lid and add remaining ingredients, except vinegar, salt and pepper. There should be enough water to cover the beans; if necessary, add a bit of water. Bring to a simmer, cover and simmer until beans are tender, about 2 hours. Remove ham hocks and bones. Cut off meat and return meat to pot. Add vinegar, salt and pepper and simmer long enough to heat the vinegar. To serve, drain beans as needed, mixing together equal parts of beans and rice. (Each serving consists of about ½ cup beans mixed with ½ cup rice.) Reserve remaining beans in fridge and reheat with freshly cooked hot rice for future meals.

----- This recipe is from the book "Three Guys From Miami Cook Cuban." Fried plantains are served as a side dish in most Cuban restaurants. Fried Sweet Plantains (Platanos Maduros) Makes 4 side-dish servings 3 large ripe plantains, peeled and bias cut into about 1-inch-thick slices 2/3 cup vegetable oil or lard (to cover half the thickness of plantains in the pan) Plantains must be very black, so black you think they should be thrown out. Peel and cut diagonally into 1-inch thick slices. Heat oil until medium hot - a drop of water will sizzle. Fry the pieces briefly, about a minute or two on each side. Reduce heat to low and continue cooking, turning occasionally until brown and caramelized. Some cooks like to lightly roll the plantains in white or brown sugar before frying. ----- This recipe is from TasteofCuba.com .

Cuban Flan Makes 8 to 10 servings ¼ cup water 1 ½ cups sugar (divided) 2 cups milk Grated zest of 1 lemon 1 cinnamon stick 3 egg whites 1 teaspoon vanilla extract Prepare a caramel by adding ¼ cup water to ¾ cup sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown, remove from heat. Coat a warm baking dish or round mold 9 inches in diameter by pouring in the caramel and swirling it around the sides and bottom. Put the coated mold aside. Preheat oven to 350 degrees. In a saucepan, bring to a boil the milk with lemon peel, cinnamon stick and salt. When mixture starts to boil, remove from heat and let it cool a bit. In a medium bowl, lightly beat the egg yolks, egg whites, vanilla and remaining ¾ cup sugar until well mixed. Pour into the bowl the slightly cooled milk and strain egg and milk mixture into the caramel-coated mold.

Place the flan mold inside a baking dish and fill larger dish with water to come halfway up the side of the mold. Bake in preheated oven about an hour on the middle rack. Insert a knife or toothpick into the center. If it comes out dry, remove from the oven and let flan cool until it's warm. When cooled, place serving dish flat against top of mold and turn it upside down in a fast motion.

Question: The 'Daiquiri' cocktail was named after a town in which country?
Answer: CUBA