A daiquiri is a deceptively simple drink, it only has three ingredients, but difficult to make well. The cocktail goes back a long time and way: it came about at the turn of the century, came into fashion during prohibition (when vodka and whiskey were hard to find but the rum flowed), and became famous when both Ernest Hemingway and President John F. Kennedy couldn't get enough. (Hemingway even had his own daiquiri recipe, called a Papa Doble.)
The cocktail is a great summer drink because it's so easy to make and so refreshing to drink. Round up limes, rum, and sugar (really, that's it) and get shaking.
What’s summer without a good daiquiri? The classic drink of sunworshippers-in-paradise gets an update this summer. Mixologist Natalie Migliarini of Beautiful Booze has a recipe for cilantro lovers. A perfect accompaniment to whatever sweet white wine blend is laying around the house, in this recipe the cilantro cuts down on the sweetness of the wine, resulting in a refreshing daiquiri.
Back in Havana, when “Papa” Ernest Hemingway ordered a daiquiri at his favorite bar, La Floridita, he ordered them cold, dry, and with a double shot of rum. The proprietor, Constantino Ribailagua, deferring to Hemingway’s distaste for sugar in cocktails, developed the Papa Doble.