I never used to respect the daiquiri. I didn’t understand the appeal of an overly-sweet alcoholic slushy. Actually, I didn’t have much respect for the old fashioned either – which is now my go-to drink. Looking back, it’s apparent that I had been drinking adulterated versions of classic cocktails. Pleasure and experience had been swapped for booziness and convenience.

Since discovering the roots of these drinks, they’ve each grown in appeal. I’ve been reading through Paul Clarke’s The Cocktail Chronicles and, in addition to over 200 recipes, he offers an extensive yet digestible history on the classics and their variants. I particularly like how he describes the daiquiri as, “…the Holy Trinity of mixology…the unity of rum, sugar, and lime.”

From its Cuban origin in 1896 (check out the original written recipe by Jennings Cox!), to Hemingway’s variant, to a Kennedy White House favorite, all the way to the slushy sugar bomb, and back to its rebirth, Clarke fills in all the gaps in the Daiquiri's 100+ year history.

Of the eight daiquiri recipes Clarke covers, I decided to make the Floridita Daiquiri, also known as the Daiquiri #4. It’s a simple variant as it splits the simple syrup in order to add some maraschino liqueur. The maraschino liqueur adds a deep complexity, and earthiness that I love. I’d even consider this recipe a cousin to one of my favorites, the Last Word. It's a simple modification of a classic that I think deserves a place in every enthusiast's recipe book.

– Cheers!

DAIQUIRI #4 (FLORIDITA DAIQUIRI)

Ingredients:

• 2 ounces white rum
• ¾ ounce lime juice
• 1 teaspoon maraschino liqueur
• 1 teaspoon simple syrup

Directions:

1. Combine ingredients in cocktail shaker filled with ice; shake.
2. Double strain into a chilled coupe glass and garnish with a lime wheel.

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