An old-school daiquiri is an exercise in purity, as beautiful in its unadorned simplicity as a well-made martini or Manhattan. Of course, "well made" is a big factor here, as well: to fully realize the daiquiri's inherent beauty, be sure to measure your ingredients; free-pouring, while easier and cooler-looking than eyeballing a measuring cup, frequently leaves you with an odd-tasting drink. And while you can mix the daiquiri with different rums or in one of its fruit-enhanced variations, the use of fresh lime juice is absolutely essential; those little green plastic limes and day-glo bottles of Rose's should stay as far from your daiquiri as possible.

History of the Daiquiri drink

It is difficult to determine when it was born as the real Daiquiri cocktail itself because since man learned how to distill rum from sugar cane, a cocktail made with it has been drunken.

The British sailors in 1700 had borrowed the recipe of the Daiquiri to combat scurvy, producing a grog, strong and rich in vitamin C, to drink during the long journeys across the oceans. Most likely after the Cuban revolution, the Daiquiri (which is the name of a famous Cuban beach) left the sands of Cuba to reach the stylish cocktail bars in New York, where it’s sober but elegant, the flavor made it an instant classic.

Daiquiri ingredients:

6-8 grams of White Daiquiri.

200 ml of mineral water

75 ml of coconut milk.

2-3 teaspoons of white sugar.

4 ice cubes.

A slice of lime for garnish.

White rum (optional)

Directions

Pour sugar and lime juice into a cocktail shaker and stir until sugar is dissolved. Add the rum and fill shaker with ice; shake well for 10 seconds and strain into a chilled cocktail glass. Garnish with a wedge of lime.

Special equipment

Cocktail shaker, cocktail strainer

Daiquiri food pairings

Spicy food like chicken curry, fish and chips, every dish with shrimps and seafood. parmigiana ravioli, spaghetti with clams, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara, paella mixta.

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