Daiquirí is also the name of a beach and an iron mine near Santiago, Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.
Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass.
The drink became popular in the 1940s. Wartime rationing made whiskey, vodka, etc., hard to come by, yet because of Roosevelt's Good Neighbor policyrum was easily obtainable because the policy opened up trade and travel relations with Latin America, Cuba and the Caribbean. The Good Neighbor Policy, also known as The Pan-American program, helped make Latin America seem fashionable. Consequently, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the daiquiri saw a tremendous rise in popularity in the US.
The basic recipe for a daiquiri is also similar to the grog British sailors drank aboard ship from the 1740s onwards. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar. This was a common drink across the Caribbean, and as soon as ice became available this was included instead of the water.
-Wikipedia
2 ounces light rum
1 ounce fresh lime juice
1/2 ounce simple syrup
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