🔞 Cuban Daiquiri Cocktail 2 Ways

🔞 Cuban Daiquiri Cocktail 2 Ways


welcome friends welcome back to
cocktails after dark today we’re going to do a Cuban Daiquiri Cocktail because so far we
haven’t really done too many rum cocktails and the reason I chose a
daiquiri cocktail is because these little limes showed up in the grocery store if
you live in the United States you would call them a key lime if you live in Asia
you would just call them a lime because that’s that is the lime thats everywhere
they also go by the name of bartender lime West Indian lime Mexican lime they
go by a bunch of different names and up until the mid 1920s this lime was the
one that was behind every bar and was available in every grocery store
non-stop then in the 1920s into the 1930s we started to see a shift away
from this lime which is I think an incredible flavorful lime to the lime
that we all know today that has has taken over it’s called a Persian lime
even though it was bred and developed in California it is across this lime is a
cross between a lemon and a key lime it’s kind of complicated I find citrus
to be fascinating the way that they crossbreed them and they get completely
different things anyway so in the 1930s in Cuba where the daiquiri was invented
this would be the lime the bartender lime or the key lime or the West Indian
lime that would be the lime that’s called for in the drink so I started
looking through old cocktail books and I started looking at recipes from the
havana night clubs that issued cocktail books to their patrons and so you’d go
to the bar you’d spend your money you’d you’d play at the tables because there
were lots of casinos you drink a lot and then you would take home a souvenir
cocktail book and so I looked at once from bar la Florida and there’s four
different daiquiris in this one and it calls for something called Alamo of Aird
which or Verde my Spanish is horrible which is probably this although in the
English translation it says lemon so I’m not really too sure I looked at a bunch
of other ones and they all have sort of the same proportions but the one I want
to do is from the slaw josè cocktail book and the 1932 sloppy
joes cocktail book calls for a teaspoon of sugar one part of rum and the juice
of a lemon and that stays the same through like 19 33 34 35 by the time you
get to the 1938 it calls for a teaspoon of sugar two ounces of rum and the juice
of a lime so that’s the one we’re gonna make we’re gonna give it a try we’re
gonna see what happens and four daiquiris I’ve seen formulas that are
all over the map generally they ask for a Cuban style rum
so in the 1930s Bacardi would have been the de facto Cuban style rum even though
some of these places had their own house rums made specifically for their bar
with their own labels sloppy joes had their own rum and because this is no
longer made in Cuba I’m gonna try an actual Cuban rum we’re gonna do it two
ways we’re gonna see what happens and then we’re going to come to a conclusion
of sorts perhaps now let’s start into the shaker superfine sugar one spoonful
we’re gonna do two ounces of Bacardi Rum I once did an ad for Bacardi Rum Oh
probably 20 years ago at this point and I got to tell you it was a nightmare
I’ll play it up here in the corner somewhere you can see his nightmares
like three and a half or four days of shooting in a water pumping plant in
Scarborough just outside of Toronto or at the edge of Toronto
nightmare absolute night I returned this giant water pumping station from the
City of Toronto into a nightclub and we got free rum at the end they paid us I
got paid but I also got a couple of bottles of free rum and one of those
bottles of free rum was still in our liquor cabinet unopened fifteen years
later and I just I ended up throwing it out because I just don’t really like
Bacardi Rum but I hang out fairly often with the Bacardi rep for for Ontario and
he suggested I try this one so that’s what we’re gonna do today we’re gonna
give that a go so that’s the juice of one lime the sugars in there the lime is
in there the rum is in there let’s get in with some ice cracked ice and we’ll
give that a shake take the ice out of this glass and this gets a double strain and now exactly the same with the Cuban
rum so bar spoon of superfine sugar very in exact amount two ounces of rum and
this is the this is the Cuban rum that if you visit Cuba and you hang out there
now that’s the one you’re going to see everywhere or at least the last time I
was in Cuba that’s the one I saw everywhere so a little bit of roll on
the lime these little limes they don’t take much you can just squeeze them
between your fingers and you’ll get most of the juice out and I’m gonna strain
out the seeds because there are a lot of seeds and again the juice of a lime pretty
inexact and it depends on what lime you’re gonna
use as well I mean I’m using these little limes probably get a little bit
more juice out of those even though they don’t juice as nicely so that is a
factor that could really screw this up but there we go okay lime and some
cracked ice for shaking don’t strain and here we have two versions of the 1938
daiquiri from sloppy joes bar in Havana Cuba and we’ve used two different types
of Cuban rum so let’s give them a try I’m gonna try I’m gonna try the cube a
first it has a different color because the rum is a little bit darker it’s got
a little bit of a yellow tinge on the nose it’s quite nice it is quite nice bracing does does that make sense
bracing it is very rum forward because rum is the the biggest thing in there
there is a touch of sweetness from the sugar which is quite nice and I really
like that lime flavor so let’s try the Bacardi I’m not a fan of Bacardi so I’m
interested to see what happens on the nose it’s pretty much the same very close very very close but just by a
hair the cube a wins there’s something there’s something at the end that I
don’t like that is a little bit jarring you know you’ve got something in your
you’re drinking it and it’s very pleasant and then there’s something that
just sort of grabs you at the end you go oh no that wasn’t nice at all yeah I’m
gonna try the cube a again this is the problem with trying cocktails just by a hair the cube a so is it the
perfect daiquiri probably not I think this is one where you could spend a very
long time tweaking the ingredients to get it perfect and of course the
different lime that you use or whether you use a lemon is going to change the
flavor profile considerably how much juice you can get from a lime is going
to change the flavor profile considerably so it probably would be
best if you started to do this at home to measure exactly how much lime juice
you’re putting in and play with it and play with different rums I mean I’ve got
a bunch of other white rums that I could try it with so there’s a whole pile of
different rum profiles that you could play with to make this work you don’t
have to stick to Cuban rum I don’t think I mean if you want to be a stickler and
you do it exactly the same way sure but I think there’s a lot of different
flavor of profiles by changing out the spirit so in the comments below tell me
your favorite rum for a daiquiri what rum do you use in a daiquiri do you use
key limes do you use Persian limes do you use lemons how do you make your
daiquiri do you use sugar like I use sugar or do you put in simple syrup and
some of these recipes put in things like grenadine Curacao maraschino maraschino
there’s a whole bunch of other things that they put in sort of round out the
flavor but I kind of like this in its purest form thanks for stopping by see
you again soon you

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  1. Thanks for watching Everyone! What's your favourite rum to use in a daiquiri? As always the recipe is in the Description Box^^^^

  2. I use brazilian rum. We call it 'caipirinha'. We do it with limes only, and some people insist on using powdered sugar and muddle in the limes on an old fashioned glass. Personally I like the syrup best, but it absolutely needs a lime peel.

  3. I am macerating some hickory nuts for homemade nut liqueur… And because I am a horrible person, I now want to make a Hickory Daiquiri…

  4. I like lime and add a simple syrup I make myself, though I gussy it up a bit with fresh ginger when I make the syrup. Not traditional but adds a little extra zing.

  5. Make a Caipirinha. I think you'll like it.
    it's KINDA like this, but not really. use persian limes and syrup. ( for both daiquiris and capirinhas. )IMHO.

  6. 3/4 oz Persian lime, 1/2 oz 1:1 simple syrup, 2 oz Probitas White Rum. Currently out of Probitas, and using Maggie’s Farm x Hidden Harbor White rum. With the strong flavors of the Maggie’s Farm HH rum, will probably need to increase the lime and simple by 1/4 oz each. When using sugar rather than syrup, I dissolve it in the lime before adding the rum.

  7. I remember that advertisement. It gave me seizures. Thanks for that.

    I'm joking about the seizures. I really do remember the commercial though.

  8. My go-to white rum for a daiquiri is far-and-away Plantation 3-Star. I made one just last night with this recipe (I hasten to add this was an experiment and does not reflect my standard daiquiri):

    1.5 oz – Plantation 3-Star White Rum
    0.5 oz – Amaro Montenegro
    0.25 oz – Passoa Passion Fruit Liqueur
    0.75 oz – Persian Lime Juice
    0.25 oz – Yuzu Juice
    0.50 oz – Demerara Syrup

    My standard is:
    2 oz – Plantation 3-Star White Rum
    0.75 oz – Key Lime Juice
    0.50 oz – Demerara Syrup

  9. I usually use my workhorse white rum: Havana Club 3 años. But as you said, it’s a matter of personal taste. Thanks for the video! Greetings from Argentina

  10. I like to use a combination of Kraken, Malibu, Parrot Bay, and Captain Morgan spiced rum…with a tiny nip of kerosene for the lime.

  11. in Cuba and Latin America for the most part Key limes are just called Limon or Limon Verde to be specific that is the green one, not the Yellow Lemon.

  12. Personally, I prefer a dark rum because they can give a bit more flavour and there's more variety available here in Australia. Santiago de Cuba Anejo, Simple Syrup and Lime Juice for my preferred Daiquiri. I run about a 2:3 ratio of Simple to Juice and adjust the rum amount depending on how rum-forward a cocktail I feel like drinking at that particular time.

  13. You should do a whole episode on the variations of the lime-sugar-spirit drinks found south of the border (margarita, daiquiri, caipirinha, etc.).

  14. Lol, I haven't touched rum in over 40 years because my brother introduced me to Bacardi 151 and Coke. At the time I didn't know anything about Bacardi 151 other than it was rum…

  15. Glad I'm not the only one who doesn't like Bacardi. For years I thought I hated rum, but all anyone had was Bacardi.

    Now, I've found that I much prefer a demarrara or Jamaican pot still rum.

  16. The daiquiri was one of Hemingway's favorite cocktails– of course he never met an alcoholic beverage he wouldn't drink. Are you familiar with his take on the daquiri?

  17. In Puerto Rico, we don't like Bacardi, this 's cheap Run for us, are you invite us to your house and serve Bacardi we never go back, for really god rum try "RON LLAVE" "DON Q"

    Nous pouvons obtenir ces rhums elle à Lyon, France

  18. If I'm not mistaken you haven't made a hot cocktail yet. I thought you would for the holidays. However St. Patrick's Day is coming up. Maybe you could make an Irish coffee.
    I never buy Baileys. I make my own concoction. I use real dairy.
    I'm not a huge rum fan. I do like rum cake.

  19. You are speaking my language today. Wondering out loud… I have stopped using sugar, I wonder what coconut sugar would taste like in it? Yumm… time to recipe test.

  20. Since I had the opportunity to visit what Bacardi calls a distillery in Puerto Rico I stay away from that stuff. But for a recipe from a bar in Florida it might do the trick. Personally I‘d make a „papa doble“ as Ernest Hemingway drank it. Ron Santiago Anejo (made in the original distillery where Bacardi was founded) but 4oz, simple sirup, lime (the small green ones as they have in Cuba) and salt on the rim of the Glas.

  21. Around here a "Daiquiri" is basically a fruit slushy with rum in it, usually bottom dollar rock gut stuff. They tend to be found only in bars catering to a college crowd.

  22. You've already done me favourite cocktail (bees knees) but how about a champagne based episode (Inc my 3rd fave french 75) and my 2nd fave the clover club

  23. Cuban here, in Cuba Lime(lima) doesn't exist, so everything you got on the table was a limón. That's why the translation says Limón.

  24. I only saw daiquiri spelled out when I was in Mexico and i had no clue it was the same drink as what i came to know as a "dachary"

  25. I clicked on this just to say “stop it with the cocktails”.
    Focus on cooking, that’s what the majority subscribed for.

  26. Is there something specfic about the bacardi rum you used? You said the bacardi rep recommended it but it just looks like regular bacardi superior

  27. Get yourself some rum from Santiago de Cuba, it's so much flavorful than Cubay.
    Great recipe tho, remind me of my "fake" Caipirinha when I'm out of Cachaça.

  28. Why don't you just keep your glasses in the fridge/freezer instead of constantly filling with and throwing out ice? Seems wasteful and more effortous.

  29. Hemingway’s favourite. I like mine with raw sugar syrup and 1 tiny drop of angostura. I honestly prefer Cachaca to almost any white rum I’ve tried. The ango smooths out something like Bacardi a bit at least though.

  30. While I’m a Chivas guy this is a cocktail I really enjoy. I use simple syrup so I ensure the sugar is complete dissolved.

  31. Super interesting. I had what I now consider my first real Daiquiri at Cafebar in Hamilton not long ago.
    Glen, what's your favourite cocktail bar in Toronto? I'll be there this weekend and would love to try a good one. Thanks!

  32. That's small lime it still pretty common in Puerto Rico I think more or less the same availability as the "normal" lime

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