As part of my series on quarantine cocktails - drinks you can make from a few simple ingredients found in the kitchen - I have decided to rehabilitate the daiquiri. Sadly, this classic cocktail has strayed far from its roots. The modern daiquiri is essentially a slurpee for adults, syrupy-sweet and fruity, a frozen concoction best suited to the spring break party crowd. But the original version? Sublime. One sip, and you’re lounging on the beach, a big umbrella shading the sun’s glare, warm sand between your toes, a touch of salt spray on the breeze, not a care in the world. At least, not until your glass runs empty…

The daiquiri is yet another member of the sour family of cocktails, that tasty triumvirate of booze, sweetener, and tangy citrus. Like any strong drink built from just a few components, start with a high-quality liquor. The equilibrium between sweet and tart is key, even more so than for other sour cocktails. Rum is distilled from molasses and exhibits an inherent sweetness, which requires a healthy dose of lime juice to compensate - otherwise, the drink tips over into cloying. But it is possible to accentuate the flavor of rum without ruining the drink’s balance by using a different type of sugar for the syrup - turbinado, Demarara, or raw cane sugar makes for a richer-tasting cocktail. So mix your daiquiri, take a sip, adjust the amounts of lime and syrup until you’re satisfied, and savor the results. Mmm, tasty!

h.

Daiquiri

• 2 oz. lightly aged rum (I used Flor de Caña 4-year)

• 1 oz. lime juice, freshly squeezed

• ¾ oz. simple syrup (1:1 sugar/water ratio)

• lime wheel, to garnish

• cocktail shaker, Hawthorne strainer, ice, coupe glass

Steps

• combine all ingredients except garnish in the shaker

• half-fill with ice and shake vigorously until well chilled

• strain into a chilled coupe glass and garnish