Inside Bacardi’s National Daiquiri Day Bar Crawl at Tales of the Cocktail 2016

The powers that be (whoever they are—curiously, no one ever seems to know) have decreed that July 19th of each year is National Daiquiri Day. Of course, in my book, every day is Daiquiri Day. I’d live life in a perpetual state of #DTO if I could get away with it.

Their name practically synonymous with daiquiris, Bacardi flew in top bartenders from around the country to make distinctive daiquiris at five bars around New Orleans for National Daiquiri Day, which conveniently enough landed during Tales of the Cocktail 2016. I personally am partial to a dry, expertly crafted Hemingway daiquiri (also a Mrs. Wonk go-to, over pebble ice if you’ve got it), but I also enjoy seeing what creative bartenders can do, starting from the classic daiquiri’s basic trio of rum, lime, and sugar.

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Turn Your Daiquiri Up to 11

Rum. Lime. Sugar. The Holy Trinity of tropical drinks. Nearly all Tiki or tropical recipes are some spin on these three ingredients. The daiquiri is the category’s foundational cocktail, consisting of — you guessed it — rum, lime, and sugar. A classic, simple daiquiri is widely considered one of the best ways to evaluate a rum.

Recipes for a classic daiquiri are all over the map, ratio-wise. Many go too heavy on the lime and sugar, relegating the rum to a background role. The sourness of the lime and the sweetness of the sugar should always be balanced. When Mrs. Wonk wants something not too fussy after a long day, I use this template:

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