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THE EXOTIC DRINKING BOOK
village near Santiago and the Bacardi plant, Cuba. Hence the name
"Daiquiri."
Like the Martini, Manhattan, Side Car and other immortals, the
Daiquiri marched straight around the world, and we have tried them
in many places and circumstances-including the old Plaza, the Ha–
bana Yacht Club, Country Club, Hotel Nacional-between revolu–
tionary bombings-Sloppy Joe's, La Florida, the Bacardi Building,
and factory in Santiago; and other spots in Cuba.
In
spite of all the
loud speeches on the subject we claim there is no "best" place for
Daiquiris. The only thing that can go wrong, besides insufficient
chilling, is that it is often made too sweet. Technique progressed from
the days of drinking with
1
lump of ice in a tumbler, to the flute
cocktail glass with the finely cracked ice left in; then came the electric
vibrator mixer and the screen strainer to improve the thing further
-and it became called the "Tropical" Daiquiri. Now that The Mixer
is available, it frosts beautifully, in a few seconds.
The original Harry Stout-Jennings Cox mixture for the Original
Cuban Daiquiri was:
I
whisky glass level full of
Carta Blanca,
or
Carta de Oro
Bacardi rum,
2
tsp of sugar, the juice of
1Yz
small
green
limes-strained; and very finely cracked ice.
Either shake very hard with finely cracked ice and pour ice and all
into a tall flute cocktail glass, or put the same things into The Mixer,
and let frost into the delicious sherbet consistency we so admire nowa–
days.... Never use lemon juice. And remember please, that a too–
sweet Daiquiri is like a lovely lady with too much perfume. Sugar
should be cut down to
I
tsp, to our belief, and a Manhattan glass is
less likely to tip over, in steady service!
ERNEST HEMINGWAY'S REVIVER on MoRNINGs after ANY–
THING, MADE of HoLLANDS
&
other THINGS, which WE CALLED "DEATH
in the GuLF STREAM," but FouND MosT VALUABLE
Drinking Holland gin drinks is like the fanciful
cliche
about eat–
ing olives-when you like one you always like them. For many years
we had hated the stuff with a passion, holding its taste to be like fer-
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