The daiquiri has been around for a long time. It has many faces and takes many names, but it's thought to have originated in the town of Daiquiri on the southeastern tip of Cuba. Legend holds that it was invented by an American mining engineer named Jennings Cox, who was working in Cuba during the Spanish-American war.
In this version, we swap out some of the simple syrup for oloroso sherry. We also add a little depth by using demerara sugar and gold rum rather than their respectively refined versions.
Ingredients
- 1½ oz gold rum
- ¾ oz demerara syrup (recipe below)
- ⅔ oz lime juice
- 1½ oz oloroso sherry
- Lime wheel
Preparation
- Combine the rum, syrup, lime juice, and sherry in a shaker over ice. Shake until well-chilled, then strain into a chilled coupe glass. Garnish with the lime wheel.
For the demerara syrup: in a saucepan, combine 2 cups demerara sugar with 1 cups water. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until the sugar completely dissolves. Allow to cool slightly, transfer to a container, and store in the refrigerator for up to two weeks.
