Daiquiris, Caribbean vibes

The date of birth of this iconic cocktail is uncertain, however, it is almost certain that it was not born as we know it today, i.e. shaken in the shaker and served in a small cup: mining engineer Jenning Cox proposed it in the form of a Punch to share with his guests, so it was almost certainly born by accident or force majeure. Legend has it that Cox and his guests, who usually drank Gin Punch, one day ran out of gin, and had to adapt the recipe with the first distillate readily available in the Cuban hinterland where they worked, namely rum, or more likely a homemade aguardiente, who knows, maybe even pure cane juice.

Again according to legend, it was a guest of engineer Cox, his colleague Francesco D. Pagliuchi, who named it Daiquirì, taking inspiration from the Daiquiri location where the two were at the time of the creation of this drink, initially called Rum Sour.

As with so many historical rum cocktails, the inspiration comes from traditional drinks, and it is quite evident that the daiquiri is a child of the much older canchanchara.

One thing is for sure, to make an excellent daiquiri you have to go back through the history of rum to get to the origins of the original taste of this cocktail. When it was invented, in fact, even the high-sounding names of Ron Cubano were much more complex than today: those who have had the good fortune to taste some of them tell of a great resemblance to today's agricultural rums, very rich in the aromas coming from the transformation of sugar cane, and above all the result of artisanal distillation, whether discontinuous or continuous.