Message 23873 of 39188 in General Discussion

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> Hi,
> 
> I just wanted to ask about your preferneces in mixing the perfect 
> Daiquiri.
> 
> I would always say use a golden rum (Havana Club Especial 3 year 
> works well for me) as you get more body to the drink. But in most 
> recipies online I see people opt for a light rum. 
> 
> What would be your preference?

The perfect Daiquri! Kinda like the holy grail. One tip that I was taught very 
early on was that a Daiquri shouldn't taste of rum, shouldn't taste of lime 
and shouldn't taste of sugar but should taste of a Daiquri, work that out! I 
feel that's a good guide, if kinda unspecific. I'm fortunate enough to work in 
a venue that sells more Classic lime daiquris and papa doubles than frozen 
fruit daiquris, though we do list a spiced fig and mangoe daiquri on our menu.
 I would suggest that weather the rum b white or aged that it allways be 
Cuban, that the limes be the freshest finest little green things you can 
aquire and that you shake it like you're trying to beat someone to death with 
the base end of your shaker! Aged or white rum is the major debate for me 
here. An aged rum brings more character and personality but a white rum 
maintains that quality of hiding amoung the other ingrediants so as to keep 
that neutral Daiquri flavour. If you're serving a Daiquri to a rum fan ask for 
a preference, if not stay Cuban and true to the origional recipe and go with 
white, avoid fruit and frivolity at all costs and serve it as you would 
communion wine, with reverence to a holy creation!
-- 
"Manners maketh the man, Bourbon, vermouth and bitters maketh the Manhattan"