Thursday, January 21, 2010

Daiquiri for Me

I've been in a cocktail mood recently and if I had to choose my current favorite, it would undoubtedly be the Daiquiri. No, not a strawberry daiquiri or banana daiquiri. A straight up Daiquiri. It's smooth, dry, and delicious.

2 oz of good white rum (Havana Club 7 kicks ass)
juice of half a lime
1/2 teaspoon of sugar

Throw it in a shaker and shake it up. Serve straight up.

My first daiquiri experience was at a nice Cuban restaurant in Brooklyn that I used to frequent. I went maybe twice a week (ordering the Ropa Vieja or mango chicken con arroz y habichuelas) and every time I had to have that perfect daiquiri made by the tatooed waitress/bartender. The drink had an odd texture: not a smoothie, but not completely liquid either. It had a viscosity that I couldn't wrap my head around. Until I found out her secret:

When shaking the ingredients, put some crushed ice in the shaker along with cubed ice. When pouring, that semi-melted crushed ice gives it a perfect texture that will leave naive 20-somethings baffled and bewildered. And drunk. Two or three of these and you'll be singing Guantanamera with the best of them.

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