I've always enjoyed this tart, refreshing cocktail in the summer but have yet to make it at home. I picked up a bottle of Luxardo and flor de cana white rum and am looking to make a large batch of these for a party this weekend. The trouble is, the amount of maraschino seems to vary wildly in recipes.
While I like a touch of maraschino and know that it adds a necessary sweetness to balance the drink as well as a nice background note, I find it one of those ingredients that easily overwhelms everything else.
The two recipes I'm looking at are almost identical: 2 oz rum, 3/4 oz lime, 1/2 oz grapefruit, but one specifies 1/2 oz maraschino while the other uses 1 tsp and adds sugar. I trust Jim Meehan's expertise, but 1/2 ounce sounds like a lot. I would prefer not to use simple syrup. Which seems closer to a balanced, refreshing drink?
Also for batching, if I mix everything in a large punch bowl and add a large block of ice (frozen in a loaf pan) and let it sit for 30 minutes and then serve it over crushed ice, will that be enough dilution or should I add some water up-front (ie. 25% of final volume) to make up for not shaking the drink?
Gosh, who knew. I though the classic Daiquiris was just rum, lime, and sugar.
I actually like the addition of grapefruit and maraschino. Have to give it a whirl.
All citrus varies in acidity and sweetness from sample to sample, but grapefruit especially so. A white grapefruit will tend to be pretty tart -- you might put sugar on it to enjoy it for breakfast. A pink or ruby grapefruit may be plenty sweet as is for a little kid to eat plain.
Maraschino is an acquired taste. I hated it at first, and like it only as a hint. And I still like it that way in the background. But I also like a healthy dose, so that it lives as equals with the rum, lime, and grapefruit. If using less, I'd probably just drop the lime a bit.
Get in the habit of tasting your drinks using a straw like a pipette. If you don't want to add simple syrup, add sugar before ice, otherwise you'll never get it to dissolve. Superfine sugar (not confectioners sugar, which contains cornstarch) is helpful. This requires adjusting mentally for the dilution of the ice melt.
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The recipe Jim Meehan put forth is the original. The one that Paul Clarke wrote up isn't the Papa Doble / Hemmingway Daiquiri, but the Daiquiri #3, which is sweeter. If you read the article it clearly states this. both are good, but the slight difference is noticeable.
Both drinks call for white grapefruit juice. Pink wasn't around back when both recipes were created. Also unless specified, always use white grapefruit in a cocktail. I had a conversation with Julie Reiner and Audrey Saunders about this once. The white grapefruit is less sweet with stronger grapefruit flavor. The pink grapefruit is sweeter, and with a more toned down and fruity flavor.
Inspired by a recent NY Times piece called "Lime is of the Essence," I was thinking of doing a batch of daiquiris tonight for some friends… I've actually never made one, much less a batch. Any other bits of wisdom apart from what is on this thread?
Thank you all so much!