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Origin of the daiquiri
Hey! Cuba is in the Caribbean. Right?
The most plausible version I have heard is that the daiquiri was invented by Jennings Cox, an American mining engineer in Oriente Province (eastern Cuba) at a bar in Santiago de Cuba (whose name escapes me) in 1898 or so. He was presumably associated with the iron mines in the mountains near the ore-shipping port of Daiquiri, 20 miles east of Santiago--a property of Standard Oil, built in 1889 by John D. Rockefeller et al., who also owned the mines. The iron mines were on the Caribbean side of the island, the nickel mines were on the opposite, or Atlantic side--centered as I recall around Nicaro. The early description of the daiquiri called for the juice of a lime, a mounded teaspoonful of sugar, one part Bacardi Carta Blanca--a light rum distilled in Santiago de Cuba--and two parts mineral water (you drank any other kind at your peril), shaken with cracked ice (which could be perilous) and poured without straining into a martini glass. Light rum was the contribution of Facundo Bacardi, a Catalan, and it made his fortune through making possible the entry of the daiquiri and other rum drinks into the repertoire of cocktails that civilized persons might drink, compared with the fiery White-Mulelike sugar cane juice distillates previously available. I don't take that early recipe to be very rigid, for this is a generic tropical drink--much like the margarita from a similar climate. Pjk --multiplaza.nl.nu-- |
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