An American created what may be the most famous Cuban cocktail? At least one gets credit for it. Working for a mining company near Daiquiri, Cuba, in 1896 Jennings Cox, an engineer, served what we know as the Daiquiri as a punch to his guests. A little more than 10 years later the Daiquiri came to the United States, and a few years later Cuban bartender Emilio Gonzalez began serving it as a cocktail.
2 ounces light rum
.75 ounces super simple syrup
.5 ounces lime juice (1/2 lime)
Combine in a shaker with ice, shake with some Cuban style, and strain into a chilled glass. Lime peel garnish optional.
The Daiquiri is a simple and wonderful cocktail. How could time turn it into such a sickly sweet mess? I have two theories: the use of prepared mixes, and the tendency to overuse blenders and ice (no offense to Constantino Ribaligua Vert, a bartender at the famous El Floridita bar in Havana, who first used an electric blender to make a frozen Daiquiri.) In my opinion, the first makes the Daiquiri too sweet, and the second makes it too cold and diluted. Either one overpowers any remaining flavor. Use your preferred rum, and whatever you do, use fresh lime juice.
Want a deliciously simple Daiquiri? Now you know what to do.