Add tangy yuzu juice to your next
July 19th is National Daiquirí Day. While we have a traditional Daiquirí recipe below, the Yuzu Daiquirí is poised to be a new favorite. Buy yuzu juice (an Asian citrus) at your specialty food store and make this recipe, courtesy of Riingo restaurant in New York City.
If you don’t know yuzu, read our article. It’s one of our favorite flavors.
YUZU DAIQUIRI RECIPE
1. MUDDLE the mint, raspberries, sugar, simple syrup and yuzu juice in a mixing glass.
2. ADD ice and rum and shake vigorously.
3. STRAIN into a martini glass. Garnish with a sprig of mint and serve.
To make a classic Daiquirí, mix 1-1/2 ounces light rum, 2 tablespoons fresh lime juice and 1 teaspoon powdered or granulated sugar. Shake with ice and strain into a martini glass, or pour into an ice-filled collins glass.
There are many variations on the Daiquirí recipe which incorporate fruit, fruit juice or liqueur. One of our favorites uses 2 tablespoons of Triple Sec or other orange liqueur instead of the sugar.
A Daiquirí (pronounced DAK-uh-ree in English, but die-kee-REE in the native Taíno language) is a combination of rum, lime juice and sugar or other sweetener (we use agave nectar). It was invented around 1900 at the El Floridita bar in Havana, Cuba, by a group of American mining engineers. Rum, lime and sugar were plentiful. The original cocktail was served in a collins glass with cracked ice, with each of the ingredients poured over the ice. It later evolved into a shaker drink.
The name came from an iron mine in near Santiago, Cuba (there’s also a beach there called Daiquirí).
There are numerous Daiquirí variations, including the Yuzu Daiquirí above. The popular Caipirinha is a daquirí made using cachaça instead of rum. Cachaça, a Brazilian “cousin” to rum, is made from sugar cane juice. Rum is distilled from molasses, a by-product of the sugar refining process.
Find more cocktail recipes in our Cocktails & Spirits Section.
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