Message 23883 of 39188 in General Discussion

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> That's all well and good for you fellows across the pond, but here in 
> the states we still have a very well founded and logical embargo on 
> Cuban goods. I usually like a rum with a little more flavor, so I use 
> Mt. Gay eclipse or Appleton V/X or better if I have it on hand.Just 
> enough sugar to tie the lime and rum together. And Enough sunshine to 
> make you want a few more.

Whoever has been at La Floridita in La Habana, I think must agree on the fact 
that the daiquiri they serve there is perfecly balanced :  rum , lime juice 
and sugar in the right proportions. But do they use gold rum ? Do they use 
aņejo rum?  They use Havana Club 3yo which is probably the best rum to end up 
in a Daiquiri, not a light rum, yet old enough to give a good body to the 
drink.
Which version do they serve ? They serve the frozen version aka "Daiquiri 
Frappe'", which has few drops of maraschino as well. In case you want the 
classic version the magic word is "Daiquiri Natural", which is the shaken 
version without maraschino.
Is the Daiquiri a creation of Constante Riblaigua, owner of La Floridita?
No, two engineers Cox and Pagliuchi created the drink while they were in 
Daiquiri, a small town on the east cost of Cuba. Who made it become famous? 
Emilio "Maragato" Gonzales, bartender at the Hotel Plaza , who brought the 
drink to La Habana. Did he create the Frappe' version as well? No he didn't, 
the frappe' version aka NR. 4, was created by Constante Ribalaigua, founder 
with Maragato of the "Club the Cantineros de Cuba", the Cuban Bartenders 
Association.
Now is too early in the morning to have a Daiquiri , but after all this 
writing I really feel like having one.......
Dom Costa