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Again like the Bacardi its name is truly Cuban, Daiquiri
being the name of a city in the southeastern part of that
famous island not very far from Santiago.
The two cocktails are quite similar, the difference ly
ing in the inclusion or omission of the grenadine sirup.
Both are good. Daiquiri is pronounced Dah-\e-re6.
Frozen Daiquiri
1 lime—^juicc only
1 teaspoon sugar
1 dash white maraschino liqueur
1 jigger rum
Place the lime juice and sugar in an electric mixing cup, dash
on the white maraschino liqueur, and add the rum. Fill half
full of finely crushed ice (shaved ice won't do) and place cup
under the electric mixer. Let it whirr until the mixture is well
frapp^d . . . until it is practically a sherbet. Strain in a saucer-
shaped champagne glass using an ordinary kitchen wire strainer.
Shake from side to side and tap rim of the strainer with spoon
to force the fine icy particles through the mesh.
During the good old summertime a new sort of cock
tail, with rum for its basis, has taken New Orleans by
storm—a sort of snow storm. If you have not met the
Frozen Daiquiri just picture a champagne glass filled
with snow, cold as Christmas, and as hard as the heart of
a traffic cop.
You'll have to have something beside the old reliable
cocktail shaker to produce this one. It must be whirred to
its icy smoothness with an electric drink-mixer—^the kind
used in making a malted milk.
It is also called "West Indies Cocktail."
Sixty-one