As I said folks, Paolo's spec is never the 1st, the last or the
definitive, desputed? ..... always, but hey, thats the game we play.
I didn't learn the spec in Cuba, only opened my eyes to different,
sometimes better and often less legal brands of rum than I was used to.
This was at "Oscar's",at the San Cristobel and others in the Malecon
area, my mate was from there and we met in Belize. (Dom C, near to you?)
Whilst there, my mojos, daiquiris and martinis stood up to the test.
As to the opinions, I'd not liken my recipe to a julep, cos lime gets as
close to my MJ, as a little paper umbrella, and you might have noticed, I
gave the French translation for the daiquiri, but not the Portuguese.
Though caçhaca is a cane sugar spirit, it is not classed as rum, QED, a
caiipirinha, (sorry, couldn't find how to put the little dots above the
letters)though a CSS, lime and sugar, it is still, nearly, if not totally
completely unlike a daiquiri.
Heres the biggy.
Sin agua con gas, well as I said/thought/learnt, a mojito is basically
a daiquiri menta, and I sure don't put soda in a daiquiri, wether it's
classic, frozen, strawberry or roadkill (or whatever this months flavour
is) But maybe I'm wrong, three against one is definately cause to
experiment.
As I've said, I've been around, but if you think you've nothing to learn;
you've learnt nothing.
Cheers for the excuse to mix and sample, sample and mix tomorrow.
Paolo