1939 Floridita Cuban Rum Daiquiri 1 and 2 - Cocktails After Dark - Rum Cocktails Classic Daiquiri
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- Опубліковано 3 жов 2024
- 1939 Floridita Cuban Rum Daiquiri1 and 2 - Cocktails After Dark
The 1939 Floridita Cocktail book from Havana Cuba has 5 Rum Daiquiri recipes in it... 6 if you count the Ernest Hemingway 'Special' which is a Daiquiri cocktail even if not named that way. Today we are going to tackle the first two Cuban Rum Daiquiri recipes in this book - Daiquiri no. 1 and Daiquiri No. 2.
#LeGourmetTV #GlenAndFriendsCooking #CocktailsAfterDark
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In Sweden a "Grogg" is a simpler drink, while a "Drink" is something more fancy :)
A common saying is that a "Drink" needs 3 ingredients, and if it only have 2 (Vodka and orange juice, Rum and Coke, Whiskey and Coke etc) it is a "grogg"
I bet people freak when someone asks for a "drink" of water. Thats why i keep Avion, Ice Mountain and Fiji on hand so they can have a proper drink. Still working on the ratio.
I'm Australian from North Queensland, tradition in our household is to have mango daiquiris. Frozen mangoes (usually from our own tree or another local one) bit of ice, lemon juice, and white rum. I've had them with Bacardi and Bundaberg white rum both were good. Then you wiz it all together in a blender! Soooooo good!
I’ve had Bundaberg’s soft drinks, didn’t realise they made rum too!
My grandparents and friends traveled to Cuba pre-Castro and as very strict members of a pretty much tee-totaling church, were not much on drinking. Trips to Cuba meant breaks from winter and their six children and three farms so if course, what happens in Cuba stays in Cuba! My grandfather however taught me to make them with simple syrup and Key Limes from Florida.
The Hemingway is one of my favorite drinks, hands down.
Yes, me too! I can't wait for the "E. Hemingway" Special...
Same. Made it myself for the first time today and it's definitely the best drink I have ever tasted.
Daiquiri No. 1 is my favorite cocktail! Unfortunately, most bartenders only know the frozen-daiquiri. I tried ordering a Daiquiri at dinner the other night by specifying “the rum cocktail; not the frozen one.” They tried serving me a pint glass of strawberry-daiquiri mix and rum on the rocks lol
I really appreciate hearing how words get pronounced.
The daily grog for the sailors was probably the way they got them to take their daily ration of citrus to ward off scurvy.
Tasting History did a whole thing on grog but yes that was half that. The other was the added alcohol made the water safer to drink hah!
What’s called a key lime in the USA is a limon in at least parts of Mexico, I’ve been assured.
Having had a tree-ripened fully yellow nearly spherical key lime here in Florida, I can state that the little underripe ones usual in grocery stores that sell key limes aren’t very juicy and are in general inferior.
I agree that "Daily grog" would probably work as a marketing name now. We've got a local chain of places called "The Daily Growler" that sells growlers full of beer and they do a lot of business
It’s so important with sours cocktails, that your base spirit have a complexity. I drink em like no 1 but would never go Bacardi. Plantation 3 star and no 1 is whole other drink.
I really enjoy Jule’s squelching sounds when she drinks and I’m not afraid to admit it! 🤣
It is equally frustrated and fascinating to try to suss out the origins of cocktails. I have a second edition (1946) of "The Gentleman's Companion" by Charles H. Baker, Jr. in which he holds forth on the Daquiri. The first edition (1939) is available in facsimile at a reasonable price. The Daquiri section in both is the same. He holds that the original Daquiri was created in 1898 by a couple of mining engineers in a village called Daquiri which was near the Bacardi plant. The recipe was 1 1/2 oz Bacardi (either Blanca or Oro) 2 tsp sugar and 1 1/2 'small' green limes. He seems to think that is too sweet and says 1 tsp is sufficient "A too sweet Daquiri is like a lovely lady with too much perfume."
The Baker book is a treat. Most of the recipes are not to our tastes these days, but he was quite the bon vivant, and the anecdotes are mostly quite charming. His Hemingway "reviver" is interesting, but not a Daquiri. It's lime, "Holland Gin" and Angostura.
Interesting.
Limes are called green lemons at my local Latin market.
Hey I remember commenting about grog in one of you other cocktails videos I'm glad you mentioned it!
Love those Canadian Ooos
God bless you for pronouncing maraschino correctly.
I drink my white rum daiquiri as you made but I put mine in a blender with some ice and make a slushy! Devine on a hot summer day on the patio.
The Daily Grog is a good choice for me. However, I often add Ginger infused simple syrup.
One of my fellow employees asked if I wanted some limes. He's from Mexico and brought me lemons.
One of these episodes, Glen should do a no cut shaking of the drink. It would satisfy those that say he doesn't shake them long enough and explain why bartenders push blended daiquiris and margaritas.
At that point it’s almost a Moscow Mule, but with rum! Yum.
I love your content thank you. Hey to all you American viewers like me (Dry curacao = Triple Sec) Glen me and my wife enjoy making cocktails according to the recipes you share. THANK YOU Southwest Georgia USA
To me, the basic daiquiri is the #1 here. 3 ingredients: white rum, fresh lime juice, sugar (proportions vary based on individual taste) but 3 ingredients. From here, the million variations.
A Daily Grog for the Daily Grind.......>GRIN
My wife is Mexican and her and her family always call limes (green ones) lemons or limons. I've just gotten used to having to clarify what they want
I've never had a Daiquiri but now I'm kind of curious to try one.
Glen my dude, where did you get those beautifully etched coupes?
My fave Daiquiri is in Sherbert form.
I'm rarely at an ice cream parlor, but when I am, I ask and am almost always disappointed.
Spanish dialects vary for other words too. Bibliotheca and libraria can both mean either bookstore or library depending where you are asking.
I wonder what a bibliotecha and a libraria are, since I only know bibliotecas and librerías. While it is true that certain words mean different things depending where the speaker comes from, I don't think this is a good example. Biblioteca is always a library, while librería is a bookstore. If someone tells you otherwise, they probably have never entered any of those places.
Nailed it! 👍 Great video 😊
No. 2 ! Best rum is in there.
I'm in CA and I have asked multiple native Spanish speakers and there is no consensus on the meaning of limon re: the lemon/lime distinction. You can say "lima" and people would know what you mean, but generally limon refers to the green fruit... unless in context it doesn't, and happens instead to refer to the yellow variety. So I think your impression is correct.
As sort of a person who has family in Mexico and hears Spanish in terms of drinks and such, I never thought of the whole Lemon/Lime argument until you mention it. I sort of take for granted when I hear limón, I just think limes in terms of drink and such, but then again the Spanish dialect I tend to hear is the Mexican kind so that could be way different if you tend to follow a different or RAE dialect. Language is weird and fun.
In Brazil, at least in the southeastern region, what you call "lime" we call "limão", which is closer to "lemon" and definitely a source of confusion for native portuguese speakers when learning english.
Lime/limão is much more common here than what english speakers call "lemon".
In fact, lime/limão is so much more common that after a few years of culinary exploration I am still completely clueless to what we call "lemon" in Brazil.
It just might be "lima", which would be even more confusing, but there is also a great variety of citric fruits that we call "limão something", such as limão taiti, limão galego, limão siciliano, limão cravo... and some of these look very similar to your lemon.
Honestly I've reached a point in which I simply try to adapt any foreign recipes that call for lemon to work with lime.
Great work, thank you. I realize this is a La Floridita video, however: The first daiquiri just sounds dull for a few reasons. Bacardis lack of flavor simply doesnt cut it for a daiquiri. Use something like Plantation instead, 2oz. Because rum is the main ingredient you want to use quality rum that you can enjoy. Crystal sugar on ice will not dissolve readily, use demerara simple syrup (marries very well with rum) or simple syrup 1oz or ¾oz to taste. Lime volume should be determined based on the character of the lime, 1 ounce or less. The more tart/sour the lime the less you use. The daiquiri is a simple and delicious drink that is easily ruined. Thanks for the video.
"The daily Grog" can be used in so many situations
Anyone else really like the daiquiri ice cream? Not even sure where to get it anymore! My oldest sister used to take me to get a scoop of daiquiri ice over mocha chip in a chocolate waffle cone when we were little. It was SO good!
It'd be cool to have a running favorite drink list for the both of you. With so many that you've showcased, knowing what's the best would definitely cheapen our LCBO bill 😂
Daily grog.... For all your vitamin C needs... 🤣
I'm perfectly fine with the name DAILY GROG. There's a rich history to that name, and that drink, and all the men who drank it.
July 31, 1970 Black Tot Day. A sad day for British sailors.
Love these drink analysis episodes.
For anyone wanting to follow along, the book PDF is available: euvs-vintage-cocktail-books.cld.bz/1939-Floridita-Cock-tails
Daiquiri #1 is my standard daiquiri BUT I often substitute tequila for rum and triple sec for sugar. Hmmm.
I tend to avoid terms like daiquiri or margarita in bars. I prefer vodka fruit drinks. I generally sip them and try to make them last awhile. Although I have enjoyed Captain Morgan's spiced rum on occasion, if memory serves it was as a straight shot and not mixed with anything. Then I'd chase it down with honey mead if it was available and throw up an hour later. In my youth it would be a test of restraint on my part if i were left alone in a room for any length of time with a bottle of Captain Morgan's spiced rum. Nowadays I just have a single drink with a meal so I barely even get a buzz. I'm a bit of a light weight. I've sipped rum mixed drinks and didn't enjoy them, so I rarely order one for myself.
Daiquiri is always run based, but is considered a somewhat rum sour as it has the citrus and sugar of a sour. But more commonly has been interpreted as a fruity frozen drink in the modern era. Though frozen daiquiris are popular a struck daiquiri is lime juice with sugar or simple syrup and rum. I’d did have it’s origins in the Royal Navy as they found rum and citrus would not produce algae like water barrels or other fermented spirits. Rum was significantly cheaper as it was fermented molasses. The discovery of rum was some what accidental. My ratio that I like is 2 part rum 1 part citrus and 1 oz simple syrup
Would really appreciate a cider making video preferably a fruit one like cherry or raspberry, p.s Love your video's keep up the great content 👍
The limón-lima distinction is a very contentious one. Here in Mexico, limón is a lime, lima is a very mild and not acidic citrus fruit (I don't even know what is called in other languages, and it seems no other Latin American countries consume it), American lemons are either called limones amarillos (yellow lemons) or, more recently, limones eureka, then you have a seedless green lemon that we call "limón sin semilla", looks like a lime, but bigger and less sour. You go to Argentina or Spain, and limón is what English speakers call lemon and lima what you call a lime. Peruvians claim they have a very special "limón" they use for their pisco sours and cebiches -I call bs, it's a lime, a small one, and it certainly make for great drinks and dishes.
In conclusion, there's not a good answer. This limón thing is a mess.
Ginger juice instead of lemon maybe maybe
my brother and i walked into a bar one night 30-40 some years ago...apparently it was daiquiri night..we drank 3 banana daiquiri's each..horrible..the things we use to do...
Soho House has made it to Canada? My condolences.
👍
I love daiquiris but not the frozen strawberry ones. The first one sounds better to me since I like sour drinks.
Daily grog=scurvy prevention?
What about some origins on the word, "daiquiri".
(Boy George voice) and make daiquiri number threeeeeee, yeah
Orange Daiquiri...
Pink Daiquiri...
White Daiquiri...
When the type of Daiquiri you order is by the color - to match your outfit!
🍈🍊🍋🍍🍊🍐🥥🍈🥭🍒🍋
My mind was back in 1939, when people cared about getting dressed up. ♡
🍈🍊🍋🍍🍊🍐🥥🍈🥭🍒🍋
Daily grog goes in the same slot as sea shanties on the TikToks 😆
I use TEQUILA and call it a Margarita :-)
As for "lemon or lime", doesn't the word "verde" answer that question.
Sometimes yes, but sometimes no. There are a lot of recipes that call for unripe or green lemons, and several lime types are actually yellow when ripe.
Thanks for feedback. I yield to others expertise on this one. :) And I am looking forward to the other 4 recipes.
I’m sure you’re aware that Spanish dialects are all very different, but in Cuban Spanish, there’s no such thing as “lima”, and a lime is always called limón verde.
As someone who is not too much into cocktails, I have to ask a surely heretical question: The shaking of a cocktail in ice, is that not just a remnant of times where there was no refrigeration and the only way to cool a beverage was ice, and this way (shaking and straining) you would avoid too much dilution? Physically the mixing cannot be a big problem. So wouldn’t the result taste exactly the same, if you just use cooled ingredients, or cool it in a fridge after mixing?
Water is an important part of your cocktail dilution and it comes from the ice.
@@leonsoaps Well, I kinda saw that one coming, but did not want to make my initial comment any longer.
Well, yes, there is some dilution, but it is obviously kept small, otherwise you would just leave the ice in the cocktail. And also that does not change in principle my question, because this little amount of water would just be one more ingredient on the list, no need to use ice and shake it.
@@little_forest Water changes the flavor profile of alcohol it said to make it "boom". If you don't shake a cocktail with ice you are not going to have much cocktail as there wouldn't be any volume and it would be unbalanced and too strong sour sweet etc. Water is from 15 -25 % of total original volume so you can batch cocktails and refrigerate them but dilution with water will be necessary to be correct.
@LittleForest, @Todd Swanson is correct. Dilution is an important part of a cocktail. If you look for recipes for batched cocktails you'll see that they generally call for about 1/2 cup of water for about every 4 cups of booze.
@@znachkiznachki5352 @Todd Swanson Yes, thank you, I never questioned that, as I already said. The tiny dilution could be done by just adding a dash of water.
But let me repeat my initial question again: Why using ice and shake the cocktail and then strain?
Rum?!?! I'll drink it straight. My other liquor of choice is tequila, also straight. Not a fan of any of the whiskeys. Don't know what that says about me, but there you go.
That you like sweet, but not grains probably?
i don't believe i've ever had a daiquiri. the time Glen must spend doing research must be tremendous. and thanks for that.
the bit about Daily Grog is hilarious, go limeys :-D (is 'limey' politically incorrect these days?)
@@minuteman4199 Magnificent proactive remedy to scorbut as lime are full of C vitamin.
scurvy in English.
@@minuteman4199 cool...
I'd rather daily grog.
I don't like rum...has 3 good sips to make sure...Hahahaha
#2 is the first real daiquiri, since (to me) a daiquiri requires Triple Sec or some sort of orange liqueur with the rum and lime. #1 sounds refreshing, but it's just rum and lime juice. Let's call it a "pre-daiquiri."
Hmmm...Not liking “rum” is an interesting thing to claim because there are so many different styles. Cuban and Jamaican are quite different, and then you have Rums from Guyana or Trinidad or Barbados. And, don’t forget the Rhum Agricoles and clairins from the French-influenced countries. A lot of diversity in “rum.”
The problem with your drinks is that you ae using Bacardi rum. Which in my opinion tastes like crap. Start with a cleaner, non-flavored rum and the other ingredients wil shine through.
Glenn you missed an important part of the build method. For the La Floridita specifically this drink is made by squeezing 1/2 of a lime directly into the mixing cup by hand. The essential oils are expressed its really important and specific to the La Floridita version. YOU DIDN'T MAKE IT CORRECTLY.
Maybe...
@@GlenAndFriendsCooking Mai Tahi Trader Vicks style? Would love to see that recipe for the show.
I own a couple Trader Vic's Cocktail books, and neither of them have the Mai Tai. Strange because both were published after the 'creation' of the cocktail.
@@GlenAndFriendsCooking Try this one "Beachbum Berry" Is a tropical drink historian, his books have all the original recipes and explains the secrets behind tiki cocktails. beachbumberry.com/recipe-mai-tai.html