Daiquiri
When I first traveled to Mexico 30 years ago, a Daiquiri was my favorite cocktail. Now that cocktails are popular again, so is the Daiquiri. Mexico produces some fine-quality rums, such as Bacardi which is distilled in Puebla, about 100 miles south of Mexico City. Other Mexican rums may not be widely available in United States liquor stores, so you can use the rum of your choice. I often buy a bottle in the Mexico City or Guadalajara airport before departing Mexico.
Equipment
Ingredients
Makes 2 servings
- 1 cup cracked ice see Note
- 2 ounces white rum
- ½ ounce Simple Syrup
- ½ ounce maraschino cherry liqueur
- Juice of 1 lime
- 2 thin slices of fresh lime
Instructions
- In a blender or cocktail shaker, thoroughly mix all of the ingredients, except the lime slices.
- Pour it through a fine-mesh strainer, then equally fill 2 (4-ounce) stemmed cocktail glasses and garnish each with a slice of lime.
Notes / Tips / Wine Advice:
To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
