Daiquiri No 2 Food

DAIQUIRI NO. 2

Steps:

• Place all ingredients except lime in a blender with 1/2 cup ice, preferably in small cubes. Blend about 5 seconds. Pour into a chilled cocktail glass, straining out ice with blender's lid (or for a particularly refined daiquiri, a sieve). Balance lime wedge or wheel on glass's rim.

CLASSIC DAIQUIRIS

Steps:

• Combine the sugar with 1 cup water in a small saucepan, and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks.
• When ready to make the cocktails, combine the lime juice, 1 cup of the sugar syrup, and the rum in a pitcher. Fill 6 cocktail glasses with ice and pour the mixture over the ice. Garnish each cocktail with a slice of lime and serve ice cold.

CLASSIC DAIQUIRI

Steps:

• In cocktail shaker filled with ice, combine rum, lime juice, and simple syrup. Shake vigorously, then strain into cocktail glass.

DAIQUIRI

Steps:

• Shake all the ingredients in a cocktail shaker and strain into a cocktail glass. 3 TWISTSStrawberry daiquiriThis cocktail should only be attempted with fruit that's really ripe and sweet - if the berries are the big, bland variety from the chiller cabinet, the end result will just taste of mush. Allow one large handful of hulled strawberries for each cocktail. Place them in the empty shaker and give them a gentle crush with a muddler or pestle, then add the other ingredients and shake as normal and strain into your cocktail glass. Out of season, you could also make a version of this drink using Funkin strawberry purée which will be almost as good. Hemingway's 'Papa Doble' daiquiriThe writer Ernest Hemingway drank at El Floridita in Havana so often they ended up creating a daiquiri recipe especially for him called the Papa Doble, made with a quadruple measure of white rum, lime, grapefruit juice and maraschino liqueur. I don't think many of us could handle a drink this size - as delicious as it is - so I've scaled it back a bit: 50ml white rum, 15ml pink grapefruit juice, 15ml lime juice, 15ml Luxardo maraschino liqueur, 5ml sugar syrup, shaken and strained into a cocktail glass or blended with ice, depending on what you prefer. La Terraza's blue daiquiriAnother place Hemingway liked to drink when he went fishing was a little waterside bar about 10 miles outside Havana called La Terraza. La Terraza's signature daiquiri is made with blue curaçao, so it's the colour of a lagoon. You can make one too, simply by substituting 15ml Bols Blue curaçao in a normal daiquiri in place of the sugar syrup. A delicious guilty pleasure on a summer's day, especially with a cocktail umbrella.