Tag: Daiquiri

Mrs Mai Tai and I spent the morning at the @fieldmuseum and at the @artinstitutechi (to see the Obama portraits), and landed at Miller’s Pub for lunch.

The menu included a Daiquiri with Parce Colombian rum, so I ordered one to numb the pain in my feet. Hoping for a good cocktail.

One thing I like in the Daiquiris I make at home is having little bits of ice in the drink. I know double straining is common, and I understand the reasons why, but I like it with those little chips. That’s the way it was served at Miller’s. It was a very good cocktail.

I don’t mind the little bits of ice in mine, in fact I prefer it. So I shake with crushed ice and single strain.

This one was pretty damn good and made with Hamilton White Stache, a multi island rum blend the Hamilton Ministry of Rum brand.

There was a debate online this week about how to label a cocktail made with Rum, Lime, and Sugar. Could it be called a “Daiquiri” even if it wasn’t made with the Cuban Rum that it was originally conceived with?

There is no question the classic Daiquiri is made with lighter rums in the style common in Cuba. But in most restaurants and bars you’d be lucky to get a Daiquiri served up rather than on the rocks or blended, so being picky about the specific country of origin for the rum seems like maybe not the most important detail. I think that there are plenty of “white” rums that are unaged or lightly aged that are fabulous in a Daiquiri.

But I also think that aged rums can also be lovely in this cocktail. This extra large one was made with Chairman’s Reserve and Appleton Estate Reserve 8 rums, both of which are a blend of column and pot still distillates and both with more age than the typical “iight” rum. It is delicious and still light enough to feel too heavy.

What do you call this? There isn’t really a label, except “Daiquiri with Chairman’s Reserve and Appleton 8”. Or maybe just call it a Caribbean Daiquiri.