It's always disappointing to find yourself disagreeing with the dictionary, but we're ready to stick to our guns in this case. We say lime juice, but history (and the dictionary) say lemon. And we say more of it than most people do, too - you could definetely try it with less.

History credits a gringo with creating the Daiquiri, but we dare to dispute this claim. Our guess is that Cuban residents enjoyed this cocktail long before American engineer Jennings Cox stepped onto the island. Cox was sent to Daiquiri, a small town on the east coast of Cuba, to work in the iron mines with a group of thirsty comrades. The group often enjoyed the refreshing rum and lime beverage after a hard day's work, and Mr. Cox named the drink after the town (though some accounts also credit a Harry E. Stout). Cox's chance acquaintance, Admiral Lucius Johnson, took the recipe and loads of rum back to the mainland, where he introduced the drink to the Army and Navy Club in Washington, DC.

Further accentuating the Daiquiri's imperialist past is the role played by the prince of presidential style himself: JFK. The Daiquiri was the president's preferred before-dinner drink. This factoid, when revealed to the American public, brought the Daiquiri fame and popularity rivaled only by the Martini. Regrettably, the Daiquiri's stature - and its good name - have suffered since the emergence of TGI Friday's happy hour, where the drink has been promoted as an alcoholic Slurpee. The true, more subtle frozen Daiquiri was invented at the La Florida (later called the Floridita) in Havana, reputedly inspired by Ernest Hemingway.

When making this drink, we try to follow in the footsteps of the bartender first credited with flash blending [569 KB .mov] this drink: Constante Ribalagua - aka El Rey de los Coteleros or the Cocktail King - who mixed at La Florida when it was called La Catedral del Daiquiri, or The Temple of the Daiquiri. Mr. Ribalagua's title is well deserved, as David A. Embury points out in The Fine Art of Mixing Drinks, first published in 1948: "His limes were gently squeezed with his fingers lest even a drop of the bitter oil from the peel get into the drink; the cocktails were mixed (but not overmixed).... The stinging cold drink was strained through a fine sieve into the glass so that not one tiny piece of ice remained in it. No smallest detail was overlooked in achieving the flawless perfection of the drink."

The Daiquiri's classic recipe of a jigger of rum, a teaspoon of simple syrup, and an ounce of lime juice is deceptively simple. Too much rum, and the taste becomes overpowering; too much lime, and it's bitter and sharp; too much sugar, and you might as well toss it out.

The first literary mention of the Daiquiri was in F. Scott Fitzgerald's This Side of Paradise, published in 1920. The novel is a fine reminder that this seemingly cathartic potion is best sipped and mixed with restraint: In a section of the book called "The Devil," a character orders a double Daiquiri, then changes his order to four, which he regrets when the old man he sees turns out to be a "purple zebra," a figment of his sodden imagination.

THe Daquri
By BILLYHO

I would like to say that this drink is a good drink to sip on but if ur a champ u will drink strait up.

By George Sinclair

the original recipe was: 1 jigger of white rum, juice of half a lime, half a teaspoon of sugar. this translates to 8 parts rum, 2 parts fresh lime juice, 1 part sugar syrup.( or 2 shots rum, 1/2 shot fresh lime juice, and 1/4 shot sugar syrup) the most crucial part of the recipe is that it is shaken with CRUSHED ice. this adds dilution.

soon to be
By melanie's fav.

i would like to find the mango version i had in Palm Beach Florida!!!It was to die for can any one help

Mango Daiquiri
By Zach

This is just a guess in response to the above question: Use a regular Daiquiri recipe, except use mango rum (Cruzan makes some), as well I would eliminate the sugar, as the mango rum is very sweet. If you want to do some work, you could use real mango or mango juice instead of the flavored rum. Approximate recipe: 2 oz mango rum 1/2 to 1 oz lime juice sugar to taste (if neccisary) Everyone likes their Daiquiri a little different, so vary the ingridients to your own taste... as well, real, fresh lime juice and mango juice are going to make a better daiquiri than concentrate. A note on the glass: A Daiquiri should be served in a chilled glass with a sugared rim. First rub the rim of the glass with lime juice. Then dip the rim of the glass into sugar. Finally, place the glass in the freezer for a few minutes. To chill faster, place ice in the glass as well. Finally serve with two or three ice cubes.

Rum margarita

Mix 10 oz rum with one can frozen limeaide mix fill blender with ice and 2 tablespoons salt horay for boobies

Misunderstood Drink

This is one of the most misunderstood drinks out there. You can always tell an inexperienced bartender if you ask for a daiquiri and he/she starts to pour strawberry schnapps (for a strawberry dauquiri).

Strawberry Daiquiris
By Dani

Daiquiris with strawberry sugar syrup are THE BEST! Add enough rum to balance out the sweetness of the syrup but not too much to overpower it.

Another version of a Strawberry Daquiri
By crissee

I like to use 1 oz. Coyopa Rum (aged 10 years and sold in a musical bottle), fresh squeezed lime juice 2-3oz, handful of fresh strawberries, little sugar (couple of teaspoons depending on how sweet the fruit is) and ice. Blend away and you've got one great Daquiri! Hope you like!

JFK Daquiri???
By nqbartender@hotmail.com

Anyone know how to make a JFK Daiquiri?

Wrong mix listed?
By I'll have another

Did not taste right at all, we just added more juice to get it down and that was the end of daiquiri's for the night.

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"You can no more keep a martini in the refrigerator than you can keep a kiss there. The proper union of gina and vermouth is a great and sudden glory; it is one of the happiest marriages on earth and one of the shortest-lived."

- Bernard de Voto