Last Call: Old is New Again
The classic daiquiri with a twist
In the heat of a New Orleans summer, like now, for instance, creativity and more effort fade away to a “Let’s just get this done as quickly as possible” attitude. Understandable.
The daiquiri cocktail takes its name from both a beach and an iron mine not far from Santiago de Cuba and can trace its formal roots back to the Spanish-American War. Legend has it that the drink was created either by an American mining engineer or by an American congressman. Either way, the cocktail did not make the “Big Time” until it hit the Great White Way, New York City, somewhere in the very early days of the 20th century.
The drink was an immediate success and continues to be exceedingly popular with many variations. The gang at Grande Krewe Fine Wines and Spirits have taken a definite New Orleans approach using Black Pearl Rum from Seven Three Distilling Company and mixing in a truly summertime plant, hibiscus, which is found in warm, temperate climate regions around the world. Take one guess as to where the flower flourishes this time of year.
By the way, the Happy Raptor Spiced Rum is also a local product as if the addition of 504 to the name was not an easy giveaway regarding its origin.
The full line of ingredients is available in “kit” form from Grande Krewe which takes all the guesswork out of making the cocktail and nicely discloses the drink’s background. Cocktail construction comes no easier than this. •
Hibiscus Daiquiri Cocktail
- 1 oz. Seven Three Black Pearl Rum
- 0.5 oz. Neisson Rhum Agricole Blanc
- 0.5 oz. Happy Raptor 504 Hibiscus Spiced Rum
- 0.75 oz. lime juice
- 0.75 oz. simple syrup
In a cocktail shaker add all ingredients. Stir well. Add ice and shake. Double strain into chilled cocktail glass; a coupe is the preference. Garnish with a lime wheel.
Grande Krewe Fine Wine and Spirits, 2305 Decatur St., 309-8309, Grandekrewe.com.