Save The Daiquiri

[RumBarPhilly]

Started by Ben Jones at Rhum Clement, "Save The Daiquiri" (http://www.savethedaiquiri.com) has become a real neat idea. So much so, that i've created a daiquiri menu for the bar and added a night called "Save The Daiquiri Wednesdays"

I think this is a unique idea, and I'd love for it to spread. The goal would be to have a group of barely legals roll into a bar, ask for daiquiris, be given real daiquiris, and enjoy them for the fact that "This is what they expected".

The daiquiri is probably the most butchered drink i can think of... Or maybe mojitos at bars that use pre-mixed syrups... party1.gif

[Hank Koestner]

Adam,
It is interesting that you brought this up. I can't tell you how many times I have been in bars in Orlando and other places, where the bartender did not know what a Classic Daquiri was. I have also received a response like "we don't make frozen drinks here". HMMR The daquiri is one of my favorites. I will pass the word to some bartenders I know. Great link.glass.gif
You are also right about Mojitos. There are may bad ones being made.

[forrest]

Started by Ben Jones at Rhum Clement, "Save The Daiquiri" (http://www.savethedaiquiri.com) has become a real neat idea. So much so, that i've created a daiquiri menu for the bar and added a night called "Save The Daiquiri Wednesdays"

Ben Jones, what a great dude-- what a great site, a wonderful collection of recipes-- i tried all of the except the apple blossom (no apple korn handy -my next apple liquor will hopefully be Leopold Bros New York Sour Apple (http://www.leopoldbros.com/NY_Sour_Apple.html) it is amazingly good and very fresh. <they also have a rum (http://www.leopoldbros.com/Rum.html) i would LOVE to try!!)

[Edward Hamilton]

I drink a lot of daiquiris around the country and one of the best I've had was in Washington DC. The ginger daiquiri (http://www.ministryofrum.com/rumcock.php#Rhum%20Agricole) (scroll dwon for the Ginger Daiquiri) on the rum recipe pages of this site is very high on the list of things I look forward to next week.

I love variations on classic cocktails, but have to wonder if Jennings Cox, the man credited for this cocktail, would recognize any of these modern classics. I certainly don't recognize a lot of the drinks called *itos.

I like Adam's idea of introducing people to classic cocktails from a drinks menu.

[RumBarPhilly]

Forrest, have you ever tried Berentzen Apfelkorn? One of my guilty pleasures... just drink it like juice!

Ed, that recipe sounds good, weve made ginger syrups in the past, perhaps in a daiquiri is a good home for it. I think Ill experiment with some new syrups for another daiquiri. Also, what is Massenez Crиme de Gingembre?

[forrest]

Forrest, have you ever tried Berentzen Apfelkorn? One of my guilty pleasures... just drink it like juice!

i love the stuff, especially with juice!
But that Leopold Bros stuff is a force to be reckoned with-- in particular as part of a cocktail.

[Michael]

It is a nice site, but it does seem a bit disingenuous to be saving the Daiquiri by remaking it with Rhum Agricole. That is not to say, that the results might not be delightful in their own right.

[Rum Runner]

Ben Jones, what a great dude-- what a great site, a wonderful collection of recipes-- i tried all of the except the apple blossom (no apple korn handy -my next apple liquor will hopefully be Leopold Bros New York Sour Apple (http://www.leopoldbros.com/NY_Sour_Apple.html) it is amazingly good and very fresh. <they also have a rum (http://www.leopoldbros.com/Rum.html) i would LOVE to try!!)

Nice marketing by Ben for a worthy cause I think. If we agree that the classic Daiquiri is made with molasses based rum, then Ben's recipes are variations of Ti Punch. That's not a bad thing either. I guess I would have rather seen him name the site "Save the Ti Punch".

Leopold's Apple Sour sounds good...I noticed this statement in their copy

Next, we gently add eau de vie and a small amount of unprocessed sugar called turbinado to the apple juice

I wonder what "eau de vie" they are using? Also...as a nitpick...turbinado is a "processed" brown sugar...as opposed to a refined white sugar.

[Rum Runner]

Also, what is Massenez Cr&#232;me de Gingembre?

Massenez is a well known, quality French firm producing a wide range of fruit infused liqueurs. Gingembre is French for Ginger..The tuber.

Creme would indicate that the infusion is sweet to the taste.

Here is a link (http://www.eaux-de-vie.com/liqueurs-et-cremes-fr.php) to their website with a display of all their products..in French only of course.

[Edward Hamilton]

Massenez is a well known, quality French firm producing a wide range of fruit infused liqueurs. Gingembre is French for Ginger..The tuber.

Creme would indicate that the infusion is sweet to the taste.

Here is a link (http://www.eaux-de-vie.com/liqueurs-et-cremes-fr.php) to their website with a display of all their products..in French only of course.

Thanks for that Rum Runner.

As for save the 'ti punch. Well, for starters the ti punch doesn't need to be saved. In Martinique daiquiris are one of the few drinks that are common, but are served far less than the ti punch.

[Rum Runner]

Thanks for that Rum Runner.

As for save the 'ti punch. Well, for starters the ti punch doesn't need to be saved. In Martinique daiquiris are one of the few drinks that are common, but are served far less than the ti punch.

My "save the ti punch" suggestion was tongue in cheek...I think we need a tongue in cheek "smiley".

And I can see why a ti punch is more popular on Martinique than a Daiquiri.

So...carry me toward the light...on Martinique, what constitutes the difference between the two? According to Ben's recipes it's just a matter of cane juice syrup versus simple sugar syrup, and a bit more of lime juice as opposed to a lime disc.

Interesting to me is that he uses the lower proof Premier Canne for a Daiquiri..And then uses JM for a 'ti punch.

Perhaps I have answered my own question here.

As all know, I am no mixologist..But does not a Classic Daiquiri come from a molasses based rum?

[forrest]

According to Ben's recipes it's just a matter of cane juice syrup versus simple sugar syrup, and a bit more of lime juice as opposed to a lime disc.

Quite often in 'mixology' the variance between cocktails is a matter of extreme subtlety-- which vessel is used, on ice or up, .5 in one .25 in the other, with float or not-- etc. there are literally to many examples of this occurrence in cocktail history.


Perhaps I have answered my own question here.

i think you did too, and a fine job of it also!


As all know, I am no mixologist..But does not a Classic Daiquiri come from a molasses based rum?

Well therein lies the difficulty. . . The Daiquiri itself is a regional name for a long pre-existing mix itself, our pal bunnyhugs explains it quite well here (http://bunnyhugs.org/2008/01/07/the-daiquiri/). . . and previously this was minor matter of discussion on our own for-rum (http://ministryofrum.com/forums/showthread.php?t=702). My opinion in particular on this subject is: call 'em what you like, 'cause i like to drink 'em!

[rumdog007]

Well said, f! All of this passion inspired by a guy (reputedly) that just ran out of gin. I really do appreciate the efforts of those mixologists that tinker and experimient for hours to give us the latest "perfect drink". But, sometimes a guy just gets lucky. If one charts the 4 or 5 "real Daiquiri" recipes, one would find EVEN MORE tinkering. The Hemingway, IMHO, is the apex of such alchemy.

[Rum Runner]

Well therein lies the difficulty. . .

I hear you...

[Hank Koestner]

Great comments by all. The only thing I have to add, is that the Ti Punch is usually served with a 100 proof rhum agricole. This could be the difference between the Ti Punch and the Daquiri.

[Rum Runner]

Exactly Hank..That dawned as I mentioned the difference in using Premier Canne for a Daiquiri and JM for a 'ti.

[BarNowON]

I would add that the Ti Punch is usually muddle, built in a short glass, and with cane syrup as you said. The method is more similar to an Old fashion using a coffee spoon with a couple of cube ice, when the daiquiri, I would shake it first, suggest rocks or up, or may be served frozen.
The choice of rum (by definition or area) is correct, Ti Punch "should be" with a white rum Agricole.
But at the end, a good drink is what really matter.
cheers.gif

[phineas]

Started by Ben Jones at Rhum Clement, "Save The Daiquiri" (http://www.savethedaiquiri.com) has become a real neat idea. So much so, that i've created a daiquiri menu for the bar and added a night called "Save The Daiquiri Wednesdays"

I think this is a unique idea, and I'd love for it to spread. The goal would be to have a group of barely legals roll into a bar, ask for daiquiris, be given real daiquiris, and enjoy them for the fact that "This is what they expected".

The daiquiri is probably the most butchered drink i can think of... Or maybe mojitos at bars that use pre-mixed syrups... party1.gif

A couple of months back, we dined at a famous steak house here in San Francisco. I had the audacity to order a daiquiri. Then I pushed the envelope and gave the waiter the recipe for a Hemingway. Can you guess what was delivered? Rose's lime juice and the liquid from a maraschino cherry jar...
So much for sophistication.

[phineas]

We tried again, at a restaurant with a thriving bar scene. This time we actually brought the recipe with us, for a Hemingway daiquiri. This bartender had the class to come to our table to confess he had no maraschino, and he asked what that was, so I told him it's a liqueur made from the pits of Marasca cherries. He said it sounds like something he'd like to carry. We ordered regular daiquiris, and after they were served, he brought to us an impromptu pink grapefruit sort of thing that, in retrospect, was better than the straight-up daiquiri. Maybe we'll go back and find out if he had the maraschino. And maybe we'll bring our recipe for a regular daiquiri too...just in case.