In the late 1800s, American engineer Jennings Cox was in Daiquiri, Cuba, overseeing mining operations. One hot day, running low on gin, he mixed local rum with lime juice and sugar to create a refreshing drink. This blend became the daiquiri cocktail.
Over the years, numerous variations have emerged, including flavoured and frozen daiquiris. But the simplicity of the classic is a celebration of balance and nuance that puts it on a completely different level. The classic is best served “straight up” - well chilled, but without ice.
Drink chilled from the can, or pour into a coupe glass with lime garnish
