A rum-based cocktail from Cuba, created or modified in the town of Daiquiri, attributed to Jennings S Cox (1898).
Jennings Cox, who settled in the town of Daiquiri to exploit the local iron mines noticed the engineers he employed often added Bacardi rum to their evening coffee as well as took rations of the spirit to curb the threat of Yellow Fever. He experimented with this new spirit he was unfamiliar with and combined it with the lime and sugar.
But, it is likely the locals were already drinking rum with sugar and lime juice. He merely gave it a name.
Ten years later, Admiral Lucius Johnson, tried the drink, liked it, and took it back to the US where it became a hit.
- 50ml light rum
- 25ml fresh lime juice
- 20ml agave syrup
- lime wheel for garnish
Slice a lime in half, slice off a thin wheel from one half.
Squeeze the lime into a cocktail shaker. One lime, 25ml.
Add the light rum, agave syrup.
Shake with ice.
Strain into a coupe glass.
Garnish with the lime wheel.
Sweetness of the agave syrup, sharp acidity from the lime juice, then hit with the gin.
Traditionally made with Bacardi, though now no longer produced in Cuba.
Taking a hint from Negroni, I ran the squeezed lime around the rim of the glass.
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