As Black Tot Day is upon us, we thought what better way to celebrate than with four recipes of our favourite rum-based cocktail, the Daiquiri, in addition to a brief history behind the cocktail that has captured the hearts of so many for several decades (and we’re sure many more to come).
The origin of the tipple we know today as the Daiquiri is sketchy, but the drink is widely thought to have originated from Cuba during the 17th century as a result of the Spanish and British war over unclaimed Cuban land. During the war, a law was passed giving sailors the right to a gallon of beer a day, but due to the Royal Navy being unable to keep up with the high demand, a gallon of beer was substituted for a pint of the far more accessible rum from the surrounding Caribbean islands. Sailors were ultimately ordered to mix their allocated rum with lime and sugar to dilute the potent spirit, resulting in the birth of the classic (although at the time unnamed) Daiquiri. The sailor’s daily rum ration was eventually abolished on 31st July 1970, and, as a final salute, Royal Navy ships from around the world raised a glass to bid farewell to the much loved tradition, resulting in the widely celebrated Black Tot Day.
Fast forward to several years later, when well-respected American miner Jennings Cox created the first ever published recipe for the Daiquiri. Cox, one of the first American miners to land on Cuban soil, hosted an extravagant dinner party and decided to create a rum, lime and sugar sharing punch for his guests when he ran out of gin. Not knowing what to name the punch, he opted to pay homage to his local beach, which was named, you guessed it, Daiquiri. The classic Daiquiri then went on to experience a huge boom in the 1930s when it was endorsed by two iconic writers: Ernest Hemingway and F. Scott. Fitzgerald.
As this occasion gives us an excuse to imbibe the universally loved spirit (guilt-free), we have devised four unique recipes made using Real McCoy rum, the authentic Bajan rum inspired by prohibition bootlegger Bill McCoy, and Dark Matter, a flavour packed spiced rum from the only rum distillery in Scotland.
Kumquats, a fantastic little citrus fruit with skin sweeter than the pulp, add a very nice crispness to a traditional Daiquiri.
50ml The Real McCoy 3 Years Old
25ml sugar syrup
25ml lime juice
Cut the kumquats in half and muddle in a shaker. Add the rest of the ingredients and fill the shaker with ice to the top.
Shake hard and strain into a chilled coupette.
Basil and Strawberry Daiquiri
In this modern classic, aromatic basil and sweet strawberry blend beautifully with the complex but fresh The Real McCoy 3 years old.
50ml The Real McCoy 3 Year Old
25ml lime juice
25ml sugar syrup
3 basil leaves
Muddle the strawberry in a shaker. Add the rest of the ingredients and fill the shaker with ice to the top.
Pineapple and Spice Frozen Daiquiri
It has to be said that a rum as complex and spicy as Dark Matter is not normally used in a Daiquiri…but the combination of spices and pineapple is so delicious that we couldn’t resist!
50ml Dark Matter Spiced Rum
20ml lime juice
15ml sugar syrup
20ml pineapple juice
1 pineapple wheel
1 scoopful of crushed ice
Blend all of the ingredients together and enjoy.
The Real McCoy 5 Year Old sugar free, unadulterated rum is perfect for this variation on the classic Daiquiri.
Simply swap sugar syrup for honey syrup for a rounder and more moreish drink!
50ml The Real McCoy 5 Year Old
25ml Lime juice
25ml honey syrup
Shake well and strain into a coupette.