Following on from the other day’s Mojito, I’ll be bringing out a few cuban classics during the next few days (a post by Keith Waldbauer gave me the idea). Today’s drink is the Daiquiri.

There is a story behind the Daiquiri which is treated as history within Cuba, but met with skepticism elsewhere. According to legend, and corroborated by cuban historian Fernando G. Campoamor, the Daiquiri came about in 1899 when a Captain Cox of the US Army was visiting the manager of a mine in the town of Daiquirí, in eastern Cuba. The heat was such, that they had to do something about it.

Since they weren’t in a bar, they had to make do with what they had on hand. This turned out to be rum, lime juice and sugar, along with plenty of ice. They mixed all this up in a shaker, and decided that this fantastic new drink needed a name. They didn’t think too hard, and gave the drink the name of the town they were in. This is how the drink was born.

From here, the recipe spread to the bars of Havana, where it was made popular in the mythical Floridita bar.

That is the legend. The fact is that it is disputed because, although there is some specific data about the creation (date, place, a name), it is still difficult to confirm any of it. Also, it seems unlikely that such a simple recipe can be traced to a single source, especially since sailors had been combining rum with lime juice for a couple of hundred years by the given date.

It doesn’t really matter, of course. The drink is a damn good one, and the story can be told with as many embellishments as you feel necessary in order to entertain your audience and seem learned.

Recipe:

2 oz. White Cuban Rum
1 oz. Lime Juice
1 tsp Sugar

Mix everything well in a cocktail shaker with plenty of ice until it is very, very cold and serve in a cocktail glass garnished with a lime wheel.

Notes:

How can you argue with this? The Daiquiri’s fame for being extremely refreshing is well earned, and that makes it an essential summer drink.

It’s important to remember that not all limes are created equal, so you may want to adjust the quantity of lime juice to your taste.

Rating:

- A necessary addition to your arsenal.

I’m feeling a bit under the weather today, so today’s recipe is the traditional scottish Hot Toddy.

I remember my father making these for me once or twice when I was younger, but I never did like the taste. As I grew older, I started to appreciate the flavour as well as the “medicinal” qualities. Although this won’t cure you, as some old wives will tell you, it does work well to alleviate throat discomfort.

Since the Hot Toddy comes from Scotland, it should be made with Scotch Whisky. However, pretty much any dark spirit could be substituted. I don’t usually have scotch at home, so I usually use bourbon. You can also try with brandy or a dark rum.

My throat is starting to hurt, so here goes the recipe.

Recipe:

1 oz. Scotch Whisky
1/2 oz. Honey
1/2 oz. Lemon Juice
3 oz. boiling Water

In a cup or mug, first dissolve the honey with a little hot water. Then just add the whisky, lemon juice and the rest of the water and stir well. Make sure to drink while still hot.

Notes:

If you like the spirit you’ve used, you’ll probably enjoy the toddy version. Even though it might seem a little strange at first, I have found it beneficial when I’ve had a sore throat. Play with the proportions too. The ingredients are those I’ve detailed above, but the amounts of each vary wildly from source to source. I’ve written down more or less what I use, but it’s not an exact science.

Also, if you’re taking medicine for a flu, check to see if there’s a problem combining the two. If you can’t take alcohol with the medicine, leave the medicine!

Rating:

- Not a drink I’d have normally, but effective when called for.

More popularly known as a White Russian, this drink was made popular for many people by its inclusion in the film The Big Lebowski. The main character, known as the Dude and masterfully played by Jeff Bridges, is seen drinking these constantly and to the exclusion of all else. In fact, we even see him mixing one up for breakfast. Now I don’t recommend going that far, but every time I watch that movie I mix one or two up just to get into the right mood.

The reason the I’ve chosen to post as Caucasian instead of White Russian is that at one point the Dude clearly requests “another caucasian” from the bartender at the bowling alley he and his friends patronize. Anyway, on with the recipe.

Recipe:

2 oz. Vodka
1 oz. Kahlúa
3 oz. Milk

Pour in order over ice and stir. Don’t bother too much about being precise with the measurements, it’s meant to be a quick fix.

Notes:

Tastes kind of like a coffee milkshake. I’ve taken the measurements from the breakfast scene, which I’m recalling from memory. Alter it to your taste, or you can find a recipe on the back label of a Kahlúa bottle.

Rating:

- I like it.

The summer is starting to take a hold around here, and that means I’ll be wheeling out some classic summer drinks. First up, hailing from the caribbean island of Cuba, is the Mojito.

The Mojito is probably the best-known cuban drink at the moment, since it has been fashionable for a couple of years now. The unashamed use of fresh mint is one of the reasons it stays in people’s minds, and the fact that it’s an authentic drink that actual cuban people drink makes it special. This last point is why I like to keep things as close to the original as possible. For that, we need the right ingredients.

First up is the rum. It must be cuban, and should be Havana Club Añejo 3-year-old. However, there are other cuban rums you can try.

The mint must be the hierbabuena type used in Cuba (and thankfully also the most prevalent here in Spain.) This mint has wider leaves and a lighter colour than the more common spearmint, and is more fragrant.

Finally, even though most sources omit it, I have it on good faith from people who have been to Cuba that cuban bartenders add Angostura Bitters to the Mojito. The recipe I’ve sourced comes from a cuban bartender on a spanish-language mailing list, so I’m reasonably confident it’s correct.

Recipe:

1 1/2 oz. White Rum (Havana Club 3-year-old is authentic)
1/2 oz. Lime juice
3 oz. Seltzer
2 fresh mint sprigs (about 8-10 leaves)
3 drops Angostura Bitters
1 tsp Sugar

Put the sugar in a glass and add the lime juice (about half a lime’s worth). Place one of the mint sprigs in the glass and muddle the mint well with the sugar. Add a little seltzer and stir to dissolve the sugar. Add the rum, the lime hull and a few ice cubes, top up with seltzer and garnish with the remaining mint sprig. Finally, add the bitters carefully to the drink, without stirring.

Notes:

One of the quintessential cuban drinks, and a cocktail standard. Very fashionable lately, it doesn’t hurt that it’s one of the best summer drinks out there, in my opinion.

Rating:

- Four stars for a classic.

Recipe:

1 oz. Tequila
1 oz. Vodka
1 oz. Gin
1 oz. Light Rum
1 1/2 oz. Coconut Cream
1 oz. Grenadine

Mix everything in a blender with crushed ice.

Via: Coco Lopez

Notes:

Ouch. (again.) I found this drink quite by accident, looking for something else. Still, it looked so over-the-top I couldn’t help myself. Actually, it’s not as bad as it looks. The (cheap) tequila gives it a slightly unpleasant edge, but it’s otherwise just another girl-drink (it is intensely pink). Keep this in mind for bachelor-parties and other such events.

The original recipe called for 151 rum, I changed that to regular rum because I figured that might be overkill. Shouldn’t have bothered. Also, I adapted the recipe to one serving.

Rating:

- Has its uses, but I’m too old for them (unfortunately).

Sangria is a popular summer-time drink here in Spain. The basic ingredients are wine, sugar and fruit, but everyone makes their own version - that’s the beauty of it. Here is my favourite mix, and some modifiers.

Recipe:

base
1 bottle Red Wine (something cheap and fruity, I’ve had good results with Cabernet Sauvignon)
1 oz. Rum
1 oz. Brandy
2 oz. Bianco Vermouth
1 Apple
1 Orange
Sugar to taste

optional
lemon/lime or orange soda
cinnamon powder

First, cut the apple and orange into quarters or eighths, whichever you prefer. Then, in a large jug or bowl (depending on whether you want to pour or spoon) mix the wine with the sugar well. Once the sugar has dissolved, add plenty of ice, the booze and the fruit slices. Stir energetically to cool the mixture down.

Now you have a tasty sangria. Unfortunately, on a long hot afternoon, this will last you slightly less than an ice cube, and you’ll find yourself crawling instead of walking within the hour. That is why it is usually diluted with some sort of fizzy drink. For minimal flavour modification, use the lemon/lime soda, but orange or strong lemon flavour (like Schweppes) will also work and give you options to play with throughout the summer.

Finally, you can also add some cinnamon powder to the base mix for an exotic touch. I must admit that this option is favoured more by my wife than myself, but it’s interesting to try.

Rating:

- Four stars for an outstanding summer drink that works all year round in any unpretentious setting.

Recipe:

8 oz. Passion Fruit juice
1 1/2 oz. Overproof Rum (Bacardi 151 is canonical)
1/2 oz. Orange Curaçao
1 oz. Jamaican Rum
1 oz. Bourbon
2 dashes Angostura Bitters

Fill an enormous glass with crushed ice, pour in everything, and stir well. Garnish with pineapple, mint, a fun flower, and a wooden back-scratcher (hopefully the lack of a back-scratcher won’t affect the taste).

Via: Kaiser Penguin, originally from Jeff ‘beachbum’ Berry’s Intoxica

Notes:

I actually tried this cocktail last summer, after Kaiser Penguin’s first mention of it. The combination of the strong-tasting Jamaican rum and the bourbon is striking, and the combination of both with the passion fruit, a tropical staple, makes this a great drink to while away long summer afternoons in the sun.

Rating:

- Too summery and too many ingredients for the full four-star treatment, but a great drink nonetheless.

Recipe:

1 1/2 oz Vodka
4 oz Pineapple juice
1 oz Coconut Cream
1 slice Pineapple
1 Cherry

Combine all the ingredients in a blender and blend well at high speed. Pour into a tiki mug, ideally, or else a tall glass. Garnish with pineapple slice and cherry.

Recipe:

1 oz. Tequila
1 oz. Triple Sec
1 oz. Rum
1 oz. Gin
1.5 oz. Lemon Juice
1 Splash Coca-Cola

Mix ingredients together over ice in a tall glass. Pour into shaker and give ONE brisk shake. Pour back into glass and make sure there is a touch of fizz at the top. Garnish with lemon.

Notes

Ouch. If you make this properly, it should taste very similar to Iced Tea and the alcohol will barely be noticeable. Some recipes I’ve seen also call for Vodka, but it seems like overkill to me - this drink doesn’t need strengthening.

Rating

- For special occasions only, if you’re over 21.

Recipe:

1 oz. Rum Cream Liqueur
1 oz. Coffee Liqueur
1 oz. Milk
1/2 oz. Strawberry Syrup
1/2 Banana
1 Cup Crushed Ice

Throw everything in the blender and blend well until smooth. Pour into glasses and serve.

Notes

Drink introduced to me in Jamaica, and perfect for enjoying a few of while sitting by the caribbean. If you don’t have Rum Cream Liqueur, Bailey’s works almost as well.

Rating

- The blender, whole fruit and large volumes of ice make this a “once or twice in the summer-only” drink.