60 mL white Cuban rum
20 mL fresh lime juice
2 bar spoons superfine sugar
Shake. Serve straight up
Chilled cocktail glass
Half a lime slice
Pour all ingredients into a cocktail shaker. Stir well to dissolve the sugar. Add ice cubes and shake. Strain into chilled cocktail glass.
The daiquiri is believed to have been invented by Jennings Cox, an American mining engineer in Cuba during the Spanish-American War of 1898. Alternatively, it is thought that William A. Chanler, a US congressman who acquired the Santiago iron mines in 1902, introduced the daiquiri to New York clubs that same year.
The drink gained popularity in the 1940s due to World War II rationing, which made whiskey and vodka scarce. However, rum was readily available thanks to President Franklin D. Roosevelt’s Good Neighbor policy, which improved trade and travel relations with Latin America, Cuba, and the Caribbean. This policy made Latin American culture fashionable in the U.S., and rum-based drinks, previously seen as low-class, became trendy. As a result, the daiquiri enjoyed widespread popularity in the United States.
The basic daiquiri recipe is similar to the grog that British sailors drank in the 1780s to prevent scurvy. By 1795, the Royal Navy’s daily grog ration included rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar. This was a common Caribbean drink, and when ice became available, it replaced the water.
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