July 13, 2012
When it comes to knockoffs and variations, perhaps no cocktail has been the subject of more unflattering imitations than the classic Daiquiri. As with most cocktail crimes, the origins of these transgressions trace back to Prohibition, when an entire generation lacked access to quality alcohol, as well as to the talented barmen (and a few women) to pass on the knowledge of proper techniques and recipes. The violations became especially egregious in the 1970s, when the drink was stripped of every last bit of dignity as cheap rum, corn syrup-based sour mix, and fake flavoring were tossed in a blender to form a frozen mess, for a public that didn’t know any better (and probably didn’t care either).
Thankfully, a decade-long-and-counting cocktail revival has helped reintroduce many people to the simple and refreshing joys of the classic Daiquiri. But of course the simple trifecta of fresh lime, sugar, and rum still begs for reinterpretation, and luckily there are now a bevy of talented bartenders who have done so in a way that honors rather than forsakes the classic. The Apple Daiquiri is one of these new variations.
2 oz Flor de Cana Silver Rum
0.75 oz fresh lime juice
0.5 oz Schonauer Apfel Schnapps
0.25 oz simple syrup (equal parts sugar and water)
Tools: shaker, strainer
Glassware: chilled cocktail coupe
Method: Shake all ingredients with ice and strain into a chilled coupe.
The Apple Daiquiri is refreshing and simple like the classic, but a touch more dry. The subtle added notes of apple from the German schnapps make it especially fitting during late summer as you prepare for the seasonal shift.
*This post is part of a series in which Payman takes on the task of making and writing about every cocktail featured in the PDT Cocktail Book, as well as providing an awesome photo of each drink taken by Vanessa Bahmani Photography.
**Got a question? He can be found on twitter @paystyle, you can email him at firstname.lastname@example.org, or simply drop him a comment below.