Pictures by Kitti Gould, Styled by Amanda Chebatte
The Daiquiri: A First-Class Journey Through History
Fasten your seatbelt, dear reader, and prepare for takeoff as we glide through the fascinating skies of cocktail history to explore the origins, evolution, and cultural impact of one of the world's most beloved concoctions: the Daiquiri. This isn’t just a tale of rum, lime, and sugar—it’s a story of exploration, invention, and the inextricable link between drink and history. So, please, make sure your tray tables are upright, your rum glasses are filled, and let’s prepare for takeoff.
Setting the Stage: The Birth of the Daiquiri
Our journey begins at the turn of the 20th century in the sun-soaked Caribbean. Specifically, we’re flying back to the late 1890s, during the aftermath of the Spanish-American War. The scene is set in a small mining town named Daiquirí, nestled along the southeastern coast of Cuba. Here, American engineer Jennings Cox is often credited with inventing the cocktail that would later bear the town's name.
Cox, stationed in Cuba as part of an effort to mine the nation's rich deposits of iron ore, was known for his hospitality. Legend has it that when his gin supply ran low during a gathering, he turned to the local spirit, rum, to keep his guests entertained. With lime and sugar at hand, Cox concocted a blend that proved instantly popular—a refreshing answer to the Caribbean’s sweltering heat. It was simple but luxurious, the original first-class drink.
In this moment, the Daiquiri was born—a perfect amalgamation of the region's abundant ingredients and the ingenuity of a stranger far from home. This was a drink that embodied the spirit of adventure, a sentiment shared by those who ventured across oceans and borders in search of fortune and glory.
The Evolution: From Cuba to Connoisseurship
While Jennings Cox may have ignited the spark, it was the embrace of the Daiquiri by key figures of the early 20th century that fueled its ascent to international fame. From the dusty mines of Daiquirí, the cocktail soon travelled to the cosmopolitan heart of Havana, where it began to build its glamorous reputation.
The American bar scene of the 1920s was struggling—Prohibition was in full effect, and thirsty American tourists flocked to Havana for a drink without restrictions. Cuba’s bars became hotspots, offering reprieve from the dry spell back home. La Floridita, an iconic bar in Havana, took the Daiquiri under its wing, giving it a touch of sophistication that transcended its humble beginnings. It was here that bartender Constantino Ribalaigua Vert elevated the drink, blending it with crushed ice, refining the proportions, and giving birth to the frozen Daiquiri. This version brought a new dimension—both a textural delight and a visual showpiece that exuded the leisurely elegance of Havana nightlife.
This refined iteration of the Daiquiri found fans in luminaries like Ernest Hemingway, who developed a fondness for the drink while living in Cuba. Hemingway’s own twist, the “Papa Doble,” doubled the rum, removed the sugar, and added grapefruit juice and maraschino liqueur, aligning with his penchant for intensity and complexity. As the famed author sipped his custom Daiquiri, the drink’s mythology grew, inseparably linked with the allure of Hemingway’s rugged charisma and adventurous lifestyle.
The Daiquiri Takes Flight: Into American Culture
By the 1940s, the Daiquiri had fully crossed over to American shores, riding on the coattails of Hemingway’s writings and the allure of Cuba’s decadent nightlife. With the easing of sugar rationing after World War II, the Daiquiri began to appear on cocktail menus across the United States, offering a glimpse into the glamorous, far-off world of white sand beaches and tropical breezes.
Perhaps one of the Daiquiri’s most significant moments came during the presidency of John F. Kennedy. In the early 1960s, Kennedy lifted the U.S. ban on Cuban cigars at the same time that he and First Lady Jacqueline Kennedy popularised elegant entertaining in the White House. The Daiquiri, with its refined blend of rum, lime, and sugar, fit perfectly into the Kennedy’s image of sophisticated leisure, symbolising an embrace of global culture during a time of modern American optimism.
The Frozen Daiquiri and the Age of Experimentation
Like any good flight, the Daiquiri's journey has had some turbulence—none more apparent than the wave of frozen, blended variations that swept through the late 20th century. In the 1970s and 80s, with the proliferation of blenders and an insatiable thirst for vibrant, sugar-laden concoctions, the Daiquiri was transformed. Fruity twists emerged, with strawberries, bananas, and even kiwis taking a turn in the blender.
While some purists turned up their noses at these creations, there was an undeniable charm to this era of experimentation. The frozen Daiquiri became synonymous with beach vacations, poolside lounging, and carefree summer afternoons. Though far removed from its minimalist origins, this playful chapter in the Daiquiri's history speaks to its versatility and enduring appeal. It had become the perfect drink for a generation that prized convenience, fun, and a little bit of spectacle.
A Modern Renaissance: Back to the Basics
In recent years, the Daiquiri has been enjoying a well-deserved renaissance. As cocktail culture has seen a resurgence in craftsmanship and authenticity, bartenders have returned to the Daiquiri’s roots, celebrating its simplicity and balance. At bars across the world, mixologists take pride in serving a “classic Daiquiri”—a delicate dance of rum, fresh lime juice, and sugar syrup, shaken over ice and strained into a chilled coupe.
This modern revival can be seen as a tribute to the cocktail’s heritage. It’s a nod to Jennings Cox’s ingenuity, to the refinement of Constantino Ribalaigua Vert, and to Hemingway’s rugged twists. The classic Daiquiri, in its understated elegance, embodies a certain timelessness. It captures the spirit of travel and adventure, the beauty of well-chosen ingredients, and the sophistication of a cocktail crafted with care.
The Science of a Great Daiquiri
Much like the mechanics of flight, crafting a great Daiquiri involves precise calibration. The cocktail’s success lies in the careful balance of its three core components: rum, lime, and sugar. Each of these ingredients plays a crucial role, and a deviation in proportion can throw off the entire experience.
- Rum: A Daiquiri is only as good as its rum. Traditionally, a white Cuban rum is used, offering a clean, crisp flavour profile that allows the lime and sugar to shine. However, modern interpretations sometimes use aged rum for a richer, more complex profile.
- Lime Juice: Freshly squeezed lime juice is essential. Its brightness cuts through the sweetness of the sugar and the warmth of the rum, giving the Daiquiri its signature refreshing quality.
- Sugar: While Jennings Cox likely used granulated sugar, most bartenders today prefer simple syrup, as it integrates more smoothly into the drink. The sugar balances the acidity of the lime, ensuring that the cocktail is tart but not puckering.
The ratio is everything. Most commonly, the Daiquiri follows a 2:1:3/4 formula—two parts rum, one part lime juice, and three-quarters of a part sugar syrup. Shaken vigorously with ice, it is then strained into a chilled glass, yielding a cocktail that is crisp, clean, and invigorating—a first-class ticket to refreshment.
The Cultural Impact: A Cocktail of Influence
The Daiquiri’s influence extends beyond the cocktail glass. It has become a symbol of sophistication and an emblem of the tropical escapism that has captivated generations. Writers like Hemingway helped to cement its legacy, but its cultural footprint is evident in the countless bars, films, and books that have referenced or featured this classic drink.
During the golden age of travel, the Daiquiri became synonymous with the romance of the Caribbean—an invitation to an exotic world, a luxury available with just a sip. In literature and cinema, the Daiquiri has often been portrayed as the drink of choice for adventurers and rebels, reinforcing its identity as a cocktail for those who seek a little bit of edge with their elegance.
In the modern age, the Daiquiri has also found a place in the craft cocktail movement. It’s the kind of drink that bartenders order for themselves—a measure of a mixologist’s skill. The simplicity of the Daiquiri makes it unforgiving; there’s no room to hide poor technique or inferior ingredients. It’s a cocktail that demands respect, both from those who make it and those who enjoy it.
Sustainability in a Daiquiri: A Trolley’d Approach
At Trolley’d, we believe that the Daiquiri’s story of innovation and adventure is a perfect match for our mission of sustainability and creativity. Like those early pioneers who crafted the drink from the ingredients around them, we look to our local environment for inspiration. Our Daiquiris often feature native and foraged ingredients, from the bright zing of locally sourced citrus to the herbal notes of wild mintbush.
Sustainability isn’t just a buzzword for us—it’s a flight plan we adhere to at every altitude. We craft each cocktail with care, ensuring that our ingredients are responsibly sourced and our methods are environmentally friendly. The Daiquiri, with its minimalism and focus on quality ingredients, is a cocktail that naturally lends itself to this approach. It’s a drink that, at its core, values freshness, simplicity, and a connection to the land.
River Mint, Blue Gum & Mintbush Daiquiri Recipe
Ingredients:
- Sprig of River Mint
- 20ml Blue Gum & Kaffir Lime Syrup*
- 45ml Lemon Myrtle infused white Rum, we like to use Husk
- 10ml Lime Juice
Garnish:
- Dehydrated Grapefruit Rind
- Green Garnish (e.g., Rambling Dock, Nasturtium, Wild Fennel)
- Flower Garnish (e.g., Calendula, Marigold, Native Violet)
- Mintbush Spray
Method:
- In a shaker, add the River Mint, Blue Gum & Kaffir Lime Syrup, Lemon Myrtle infused white Rum, and Lime Juice.
- Shake vigorously with ice until well chilled.
- Strain into a chilled coupe glass.
- Lightly spray with Mintbush Spray.
- Garnish with a dehydrated grapefruit rind and a selection of green & floral garnishes.
*Blue Gum & Kaffir Lime Syrup Recipe
Ingredients:
- 100g Grapefruit rind (pith removed)
- 1kg Organic sugar
- 2 litres Boiling water
- 8g Eucalyptus leaves**
- 10-12 Kaffir lime leaves
Method:
- Place the grapefruit rind with the pith removed into the organic sugar to create an oleo saccharum. Let it sit until the oils are extracted from the rind and absorbed by the sugar.
- Combine 2 litres of boiling water with the eucalyptus leaves and kaffir lime leaves. Allow the mixture to cool, then strain out the leaves.
- Add the strained water to the sugar and grapefruit mixture. Stir until the sugar is fully dissolved.
- Pour the syrup into sterilised bottles and keep chilled.
This uniquely crafted Daiquiri brings together the native flavours of Australia, offering a fresh twist on the classic cocktail that celebrates both sustainability and ingenuity.
**Eucalyptus leaves contain compounds that can be toxic if ingested in large quantities. In small amounts, such as those used in this syrup, they are generally considered safe for consumption. However, individuals with allergies or sensitivities should exercise caution. Always consult a healthcare professional if unsure about the suitability of consuming eucalyptus.
The Daiquiri: A Timeless Classic
The Daiquiri’s enduring appeal lies in its ability to adapt while staying true to its essence. It’s a cocktail that has weathered the storms of history—from wars and Prohibition to the blender boom of the 70s—and come out the other side still in high demand. It’s a drink that represents not just a combination of flavours, but a combination of ideals: adventure, elegance, simplicity, and ingenuity.
As we prepare for our descent, let’s take a moment to appreciate the Daiquiri as more than just a drink. It’s a testament to the art of bartending, the creativity of those who refuse to be limited by circumstance, and the joy of sipping something that captures the spirit of a place and time. At Trolley’d, we raise our glasses to the Daiquiri—a first-class cocktail that will always have a place on our flight path.
Works Cited
- Curtis, Wayne. And a Bottle of Rum: A History of the New World in Ten Cocktails. Crown Publishing Group, 2006.
- Greene, Philip. To Have and Have Another: A Hemingway Cocktail Companion. Perigee Trade, 2012.
- Wondrich, David. Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks. Perigee Books, 2007.
- DeGroff, Dale. The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes. Clarkson Potter, 2002.
