On Saturday, July 19, the country will come together, bottle of rum in hand, for one of those under-the-radar reasons to celebrate, National Daiquiri Day. Sandwiched between National Caviar Day and National Lollipop Day – sounds like an interesting weekend – National Daiquiri Day is largely just an excuse to break out the cocktail tin and play bartender for the day. Seeing that it falls on a Saturday this weekend, we’re offering a timeline of this celebrated cocktail, from its Caribbean beginnings, to Hemingway, and, finally, to the frozen fruity cocktail of summer pool parties. Enjoy!
Friday Happy Hour: The Original
Like most great journeys, the story of the daiquiri comes with humble beginnings. In 1898 in the small town of Daiquirí, an iron-mining town near Santiago, Cuba, British engineer Jennings Stockton Cox whipped up a simple drink to help boost morale of the mine workers. The rest, as they say, is history.
To kick-start our celebration of all things daiquiri, here’s the original recipe that got the daiquiri ball rolling.
- 2 oz. gold rum
- 1 freshly squeezed lime
- 1 teaspoon of sugar
Shake well with ice, strain into a martini glass.
Saturday: The Sun Also Rises
Though the daiquiri held considerable sway among Caribbean boozehounds, it was not until Papa himself, the gruff and bearded Ernest Hemmingway, put his seal of approval on it as his drink of choice at Havana’s El Floridita in the 1940s and 1950s. Thusly named the Hemingway Daiquiri, or Papa Doble, this cocktail strays from the original but is equally delicious. Here is the official recipe by way of the International Bartenders’ Association.
Papa Doble (Hemingway Daiquiri)
- 2 oz. Bacardi white rum
- 1 1/3 oz. (shot glass) grapefruit juice, freshly squeezed
- 1/2 oz. maraschino
- 1/2 oz. lime juice, freshly squeezed
Pour all ingredients into a shaker with ice. Shake vigorously; strain into a doubles glass and garnish with a lime wheel.
Sunday Funday: Get Slushy
Rounding out the daiquiri timeline, things have shifted from short and simple to fruity and frozen. Though tastes have changed, the frozen strawberry daiquiri is a great treat to beat the summertime heat.
Makes 4 to 6 drinks
- 1/2 pound of fresh strawberries, hulled and halved
- 1 cup of white rum
- Juice of 2 freshly squeezed limes
- 1 cup of ice*
Combine ingredients in a blender; pulse until evenly blended and smooth.
*Depending on how thick you want your frozen daiquiri, you can vary the amount of ice used. Start with a cup, blend and check. If you want a slushier consistency, add a half-cup until you find your happy medium.
If you would like to nominate a cocktail recipe to appear in our latest series "Weekend Cocktails," email the online editor here.
Tools of the Trade
Become a master mixologist, or at least look like one, with the tools that make the trade.
- Muddler: This little tenderizing stick is a godsend and a must for any home bar. If fruity cocktails are in your future, the muddler is the only way to unlock fruits’ flavor.
- Handheld Citrus Juicer: Nothing beats freshly squeezed juice, but it can be a pain. Invest in a handheld citrus juicer; they are cheap and do the trick tout de suite.
- Cocktail Shaker: Don’t be a chump stirring your martini like a noob; purchase a nice shaker and become a master home barkeep.
- Jigger: This little apparati will make mixing the perfect drink as easy as pie. It's equipped with 1½ oz. and 1 oz. cups for perfectly measured pours every time.
*Pictured available at Williams-Sonoma