A drink of Cuban origin, the daiquiri made its way to the United States thanks to Admiral Lucius Johnson. When Johnson introduced the drink at the Army & Navy Club in Washington D.C., visitors delighted over the pleasing combination of lime juice, sugar syrup and rum. Traditionally served on the rocks or straight up, daiquiris now come in many flavors. By blending the basic ingredients with ice, you get a frozen daiquiri.
Daiquiri garnishes should complement the drink’s flavors. Traditionally, you garnish a daiquiri with a lime. A maraschino cherry can accompany the lime as it pairs well with the lime flavors in the drink.
Author Ernest Hemingway preferred his daiquiris with grapefruit juice instead of lime juice. Over the last century, bartenders have come up with hundreds of daiquiri variations. While a lime can serve as a garnish for these special daiquiris, you might also choose a garnish that reflects your drink’s flavors. For example, try an apple wedge with an apple daiquiri, a pineapple wedge with a pineapple daiquiri or -- if you really want to get creative -- a basil leaf with a honey and basil daiquiri.
Garnish placement is just as important as the choice of garnish for cocktails. Traditional, not frozen, daiquiris can be served in either martini glasses or old-fashioned glasses. If you’re serving your daiquiri in a martini glass, place the garnish on the rim. Fruit garnishes will hold better if you make a thin slice in the center of the wedge. If you’re serving the daiquiri in an old-fashioned, or lowball, glass, place the garnish on top of the drink. If you want to use multiple garnishes -- pineapple and lime, or raspberries and mint -- you can skewer the garnishes together on a cocktail stick.
Frozen daiquiris are typically served in hurricane glasses. Place the garnish on the rim of the glass, or make fruit skewers -- pineapple, orange and banana is a good combination -- to float in the drink. Always serve these festive, summery drinks with a straw.
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