Never Had a Daiquiri Like This Before

Part of this blog post series of cocktails required buying a cocktail recipe book. I’m not going to tell you the one I am using for inspiration because I don’t particularly like it. I tweak the recipes anyway.

I always thought of a daiquiri as a mixed drink. Last time I had one was at La Floridita and it was a blended strawberry drink. But then I came across a recipe for a non-blended version. What struck me was the simplicity. Only 3-4 ingredients. White rum, lime, sugar. I didn’t count ice, and also added a little salt. So here it goes. You’ll need these things

2 oz. white rum

3/4 oz, lime juice

1/4 teaspoon of sugar, I used maple because it’s what I have. Thought about using honey.

1/2 pinch of sea salt

Metal ice cubes. I used these because my ice was not yet frozen. It’s been hours, what gives!

I dropped the sugar in the glass, followed by the lime juice. Squeezing half a lemon gave me exactly 3/4 oz of juice. I added the rum, pinched in some sea salt. Swished around. Placed the ice carefully, so as not to splash. And you’re done.

I’m sitting here, sipping and writing. I love how basic this is. It almost tastes like it could remove paint, but in a good way. Like when you drink turpentine. Oh you don’t drink turpentine? Never mind. I did add a little extra lime juice, but just a splash more. Limonene is actually a great solvent. If I had lime essential oil, I would try that too.
I think of alcohol as a delivery system and sugar too, to an extent. This drink delivers lime juice. Nothing wrong with that. If I were really feeling like making a mess, I would’ve pressed the limes in the hydraulic press pictured behind the ingredients. That really gets all the juices and oils out of the lime, including the peel. The peel is where most of the really good stuff is.

I’m thinking I should do a taco night sometime, and make a pitcher of this stuff. In that case, I’d definitely press the limes. Maybe pair it with some local heirloom biodynamic non gmo organic fermented blue corn hard shell taco shells filled with sprouted beans and rice, an heirloom cacao chili mole sauce, ghee sautéed local in season biodynamic preist blessed non nightshade vegetables. Or maybe I’ll just order chipotle and unwrap everything so no ones knows. We’ll see.

As you can tell, this drink is going to my head.