Today’s spotlight is on the Daiquiri. Love them or hate them, today is their day.

The daiquiri is a cocktail made with rum, lime juice, and sugar. It is believed to have originated in in 1898 in the town of Daiquiri on the southeastern tip of Cuba near Santiago. Thus, the name comes from the beach where the first Daiquiri was created.

The Daiquiri is believed to have been invented by American mining engineer Jennings Cox, who lived and worked in Cuba after the Spanish-American War. Cox is said to have invented the drink after running out of gin while throwing a cocktail party. Since rum was plentiful in the country, it proved a convenient substitute in the punch he was serving. Cox combined the rum with sugar, lemon juice, and other ingredients to make the punch.

The Daiquiri is closely related to the Canchanchara, a 19th-century Cuban blend of rum, lime, honey, and water. In 1934, the Cuban bar “The Florida”, which became “The Floridita”, presented a book with four variations of the Daiquiri.

The daiquiri became popular in the United States in the early 1900s. The drink became more popular in the United States in the 1940s because vodka and whiskey were rationed during World War II. New Orleans became known for its frozen daiquiris in the 1950s. The daiquiri’s popularity rose in Louisiana during the disco era with its sweet, colorful, and often imbalanced cocktails that defined drinking culture in the 1970s.

The word “daiquiri” is more of an umbrella term in modern New Orleans society, referring to any frosty mixture of alcohol and different fruity flavors. The daiquiri’s simple recipe of rum, lime juice and sugar would evolve in the years following its American debut. Strawberry, banana and the more popular frozen daiquiri would soon be introduced.

 

Here are some people who helped make the daiquiri famous:

Constantino Ribalaigua Vert – A bartender and owner of a little bar in Havana called Floridita, who perfected the drink with just shaved ice and an electric blender.

The Miracle Mixer, later renamed the Waring Blendor – Became ubiquitous in the late 1930s, when blended daiquiris became staples in bars.

David Ervin – A forestry school dropout who opened The Daiquiri Factory in Lafayette in 1981

David Briggs – A real estate developer who founded New Orleans Original Daiquiris in 1983. His Bourbon Street location helped popularize the concept by offering free samples to tourists.

L.L. “Red” and Hazel Williams – Their Wilmart Liquor Store played a key role in developing the daiquiri into a relatively new part of New Orleans’ culture.

 

As a result of the efforts in part of David Brigs and L.L. Red and Hazel Williams, daiquiris have become an integral part of New Orleans culture. Daiquiris are a big business in New Orleans, with hundreds of shops and drive-thrus building a multi-billion dollar a year empire.

There are many beloved daiquiris in New Orleans, including melon, strawberry, and kiwi versions, and some made to order with real fruit. The House Special from Fat Tuesday contains 190-proof Everclear, dark rum, vodka, and 151 rum. The Jazz Funeral daiquiri at St Louis Market is made with 151 rum.

 

Here are some reasons why daiquiris are so popular in New Orleans:

• Climate: The frozen drink is a good choice for the warm weather
• Atmosphere: The festive atmosphere and loose regulations may contribute to the popularity of frozen daiquiris
• Flavors: There are many flavors to choose from
• Souvenir cup: People love the souvenir cup
• College culture: The daiquiri originated on college campuses in Louisiana

The average daiquiri has an alcohol content of 20 percent alcohol by volume (40 proof).

 

Here is a Daiquiri Recipe for you to try:

Ingredients:

• 1 pound frozen strawberries
• 6 tablespoons simple syrup (or pure maple syrup)
• ¼ cup lime juice
• 1 cup best quality white or light rum
• 1 cup ice
• ⅛ teaspoon kosher salt

 

Instructions:

1. Place all ingredients in a blender and blend until smooth.
2. Pour into 4 glasses.

 

 

Here are some fun facts about daiquiris:

• The Cuban pronunciation for daiquiri is “dye-ker-ree”
• The drink was called “Ron Bacardi a la Daiquiri” by Cox, but it was later called “daiquiri”
• The daiquiri debuted in the U.S. in 1909
• The classic Daiquiri is traditionally served up or on the rocks, rather than frozen
• Between the 1920s and 1930s in Cuba, the daiquiri underwent an important transformation when Constantino “Constante” Ribalaigua Vert, bartender and owner of a little bar in Havana called Floridita, perfected the drink with just shaved ice and the whir of an electric blender.
• The drink became a favorite of author Ernest Hemingway
• July 19th is National Daiquiri Day

 

So on this National Daquiris Day, think about indulging on a frozen concoction with Cuban Origins. Let us know in the comments what your favorite kind of daquiris is.