A HISTORICAL DRINK
I enjoy cocktails since they allow creation to be done, it’s an art form in a way. There are bases, with defined rules and you can choose to follow them or to invent something hitherto unseen.
Cocktails allow surprising, from a few ingredients more or less basics you reach a drink more sophisticated. You can create your beverage depending on your mood, you can want something thirst-quenching or dry or fruity or else, there are many possibilities. You can inspire yourself from something that exists already, hijack recipes and attempt new flavours.
What I appreciate as well is that cocktails have a history, they often appear following a context, or they become known for certain reasons. For example the cocktail I want to talk about today was greatly popularised by the American writer Ernest Hemingway (especially author of “The old man and the sea”).
SIMPLICITY IN A GLASS
One of my big favourite is the daiquiri, this cocktail came up at the very end of the 19th century in the east of Cuba. Jennings Cox was an American engineer working in an iron mine called Daiquiri. He created this cocktail because he was running out of gin, he was with someone called Pagliuchi to whom he served a drink based on rum, sugar and lime. The cocktail was unnamed so Pagliuchi suggested to call it “daiquiri” and then this famous cocktail was born.
It was later greatly popularised by Ernest Hemingway who was always going in the same bar in La Havana to relish his favourite drink in the morning. He even was at the root of a special version of the cocktail, the “papa Hemingway”.
What I like with this cocktail is its simplicity. It needs to be well dosed to be good and when it is the case it refreshes a lot and take you on the Cuban beaches, in the sun.
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