It’s getting warmer out and we’re definitely feeling the urge for having friends over for a garden party of some sort, so who can blame me for wanting to kick back in to my spring / summer cocktail recipe book. We’ve all heard the stories of Ernest Hemingway tossing back daiquiri’s while he lived in Cuba, fishing and enjoying his life on the island. We’ve probably ordered our fair share of daiquiri’s ourselves and most of the probably haven’t lived up to the hype, they just seem to be a little off. Hardly a surprise, most bartenders don’t make the time to do a daiquiri right, and who can blame them you need egg whites.
The basic daiquiri is half light run, half lime sour mix.
But the trick is, getting the sour mix right. Here’s a good rule. Get one jumbo egg, separate the yolk from the white, you want to use the white only. Then mix it with the juice of three limes (or lemons). Shake vigorously in your cocktail shaker.
Save an extra lime / lemon to juice into your daiquiri afterwards if you want a little more.