By Jasmine Kaur
For the unversed, Daiquiri cocktails are a simple concoction of rum, lime juice and water. While there are several stories of origin, it is an art of ace this cocktail.
Some say it was invented in the 17th century to control excessive rum drinking of British naval officers while others suggest it was drink for the beach guests made by an American stationed in Cuba.
Made with aged rum, lychee nuts, coconut liquers, maraschino, chocolate bitters and lime juice, it was created by Jeff Beachum from Latitude 29, New Orleans.
Based on Ernest Hemingway, a great novelist’s suggestion to double the rum and skip sugar in Daiquiri cocktails to a bar in Cuba, this one was named after him.
Created in Washington D.C. to suit the snowy weather, Cotton and Reed’s white rum replaced the dark one and molasses were added to make a heaty cocktail.
A spin-off on Hemingway cocktail, this one has crème de cacao instead of maraschino liquer and adds lots of sugar too, which the novelist hated.
Invented in the same Cuban bar as Hemingway cocktail, the El Floridita bar’s owner experimented with light-aged rum, lime juice and crushed ice to make it.