The History of the Daiquiri

During the heat of summer, there’s nothing like having an ice-cold drink in hand to sip and slurp while at the beach or walking through the city streets on an 85-degree day—even better if it’s spiked with a generous amount of rum.

(That’s 30 degrees Celsius for our friends to the north or across the Atlantic.)

The Daiquiri is one such drink that never fails to satisfy, thanks to its icy temperature, mildly sweet-and-sour flavor, and versatility. The rich almond and vanilla notes of the traditional spirit, Bacardi Carta Blanca rum, shine through amid the complementary lime and sugar.

It’s been called the foundation of all tiki drinks, and with its classic simplicity, it gave rise to so many forms that it would be impossible not to find one to your liking.

Everyone from Ernest Hemingway to John F. Kennedy customized this tropical tincture. Now it’s your turn.

The only requirement is that it has a spirit, some citrus, and a sweetener. Finally, it should be served as cold as you can get it. It’s no wonder this satisfyingly frigid drink has its origins in steamy Havana.

Hot Shots

• Invented in 1898 during an expedition to Cuba
• Some of the classic riffs were developed in 1915 Havana
• The drive-thru frozen Daiquiri originated in New Orleans
• Ernest Hemingway has a Daiquiri named in his honor

A Drink for an Auspicious Occasion

In 1898, American miners toiled in the Cuban heat in search of iron ore in the village of Daiquirí. The men were part of the first engineering expedition to the exotic island, which held the promise of a boost to America’s steel industry.

This quest to Cuba took place right after Theodore Roosevelt’s victory at the Battle of San Juan Hill. With new territory to explore for resources, the government dangled some rewards in front of engineers to get them to uproot.

Naturally, the men had some nice, cozy jobs in the States. To get them to head deep into yellow-fever territory, they were offered high pay, free tobacco, and, most importantly, a monthly ration of the local Bacardi Carta Blanca.

The reward for their long days in the field was pretty substantial, and it not only allowed Cuban mines to be exploited but also led to a new cocktail that would end up conquering the conqueror.

One day, the leader of the expedition, Jennings Cox, noticed his men were mixing Bacardi into their coffee and decided to experiment with the new liquor on his own time.

As the story goes, he was throwing a party one night with gin as the main drink. According to his granddaughter, Cox ran out of gin and was concerned about serving Bacardi straight up, so he added some lime and sugar.

Necessity, as they say, is the mother of invention. And so, out of his dilemma, the simple but sublime cocktail was born.

Basil Woon, the author who penned the recipe in the 1928 book When It’s Cocktail Time in Cuba, tells a slightly different tale of the cocktail’s origins.

He claims the miners in Daiquirí were drinking the special drink at the Venus Bar when Jennings Cox decided to give it the name—wait for it—Daiquiri. How creative!

One way or another, Jennings Cox is well documented as the official inventor of this fine cocktail, with personal notes of his confirming it.

Soon, the Daiquiri made its way to the United States by way of an admiral in the Spanish-American War of 1898. But the drink didn’t become big in the U.S. overnight.

As it gained popularity in Havana, it earned a place on the menu at El Floridita, a bar that later featured Ernest Hemingway planted on a barstool on a regular basis. And the Daiquiri became one of the writer’s favorite concoctions.

The Hemingway Connection

It’s hard to talk about many classic cocktails without Hemingway’s name popping up at some point. The man was as prolific with drinks as he was with a pen.

He happened to have a real soft spot for Cuba, which helped fuel American interest in Cuba’s drinking culture from the ’20s on.

When he first visited El Floridita, he ordered a Daiquiri that was tailored to his health needs. Since he was diabetic, his bartender nixed the sugar, doubled the rum, and used grapefruit, lime, and a touch of maraschino cherry liqueur.

It’s an impressively strong mixture for an impressively hardy drinker. Hemingway was so captivated by the bar and the surrounding culture that he couldn’t keep away.

Hemingway lived in Cuba on and off for thirty years, and the country featured prominently in literary works such as To Have and Have Not and Islands in the Stream.

Fidel Castro even lauded Hemingway’s work for being centered on human rights. So loved was he in Cuba that he’s still remembered at bars and museums in Havana, with cocktails paying tribute to him in various parts of the city.

So perhaps when we tip our hats to those who brought the drink 60 miles to the U.S. shore, we should do so to Jennings Cox, Basil Woon, and good old Hemingway.

It’s All in the Rum

Although Daiquiris can be made with other spirits, the drink is typified largely by its use of rum, a throwback to the original Bacardi from the 1898 mix.

Like the Daiquiri itself, rum wears many hats, and its flavor depends on where it’s from, how it’s aged (if at all), and how it’s distilled. Sugarcane is the component all rums have in common, and its production fittingly has roots in the Caribbean.

The famous Bacardi Carta Blanca is among the lighter varieties. It’s transparent in color, but by no means is it light on taste. With hints of vanilla and lime and an aroma of almond and fruit, this foundational spirit makes for an adventurous experience in any Daiquiri.

But there are many other rums that can be used as well, from the funkier Jamaican-style rums to the English style, which ranges from light to deep and rich.

Some of the best choices in these categories include Wray & Nephew for Jamaican rum—a highly potent, 126-proof spirit with enough kick to knock you off your feet if you’re not careful.

For a more reserved choice, there’s El Dorado White Rum—a modest, English-style rum that mixes well in sours, making it ideal for any Daiquiri where you want fruit or citrus flavors to shine through.

But there are some unique, modern takes on the classic where rum doesn’t always have to make an appearance.

Deep Freeze in the Big Easy

If you’re ambling the streets of New Orleans, you’ll figure out pretty quickly that the city has an affinity for frozen Daiquiris. Served from churning slushie machines, they come in a rainbow of choices, from strawberry to White Russian to piña colada.

Although a departure from the original cocktail, the New Orleans Daiquiri is a unique and wildly successful take on the summer refreshment.

In the crazy ’80s, businessman David Briggs Jr. launched the first New Orleans Original Daiquiris in Hammond, Louisiana, where the dignified Daiquiri of old got an over-the-top makeover, bedazzled in bright color and volume.

And folks, New Orleans sure as hell doesn’t go light on volume.

Going from a delicate coupe glass to a cup of up to 32 ounces of alcohol and sugar, neon and excess are what this game is all about.

In 1982, they got a car party started with reckless abandon when they opened The Daiquiri Factory—a drive-thru service that doled out 20-ounce, high-proof slushies to drivers aged 18 and up. What could go wrong?

Well, the Big Easy is nothing if not laissez-faire.

The new business prompted a Daiquiri frenzy at the location that could only be managed by a deputy and a fastidious ID checker. And to this day, the frozen Daiquiri is a premium seller on Bourbon and Decatur Streets.

But if you find yourself hankering for something in between the slushie and the Cox original, you’re in luck. The moods of this cocktail are truly endless.

Daiquiri of a Thousand Faces

The sheer number of variations is nothing short of overwhelming to any drinker. To keep things in order, the bartender at El Floridita, Constantino Ribalaigua Vert, numbered his Daiquiris, with the classic being Daiquiri #1.

The versatility of the drink should embolden you to walk up to the bar and follow your instincts on how you want to experiment with the core ingredients. But if you’d rather stick to the tried and true, or you want a starting point for later experimentation, here are some of the most popular balances.

Daiquiri #2

Invented in 1915 by Constantino at El Floridita, the #2 includes Bacardi Carta Blanca, triple sec, orange juice, lime juice, and simple syrup. The twist in this one is the subtle orange flavor, which brings a delicate taste of summer.

Daiquiri #3

Daiquiri #3 is reminiscent of the Hemingway Daiquiri—also called the Papa Doble—only it’s a little less sour and less intense on the alcohol. It includes Bacardi Gold, lime juice, simple syrup, grapefruit juice, and maraschino liqueur, all in less extreme proportions. This drink likely predated Hemingway’s arrival in Cuba, which would have made it easier for Constantino to come up with a modification for the author.

Daiquiri #4

The #4 is similar to the #3 but lacks that extra sour kick from the grapefruit. Keeping it simple with Bacardi Gold, lime, simple syrup, maraschino liqueur, and chilled water, this might be the right mix for sour lovers who want a more even balance between sweet and sour.

Whether you go with one of the classics above or find just the right rum and balance of ingredients to suit your taste, your Daiquiri quest can be as personalized as a road trip or a sea voyage, with the means and itinerary all your own.

But every adventure into uncharted territory needs a starting point. We suggest you pin Daiquiri #1 as your first stop on the map.

How to Make a Daiquiri

Ingredients

• 2 oz Bacardi Carta Blanca
• ¾ oz fresh lime juice
• ¾ oz simple syrup

Preparation

1. Shake all ingredients with ice.
2. Strain into a chilled coupe glass.