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The daiquiri … easily my favorite cocktail of them all.

Something so simple, yet so satisfying to every single one of my taste buds. It’s a cocktail that is not bound to any particular time of day, season of the year or frame of mind.

That’s not to say that certain occasions don’t scream to me, “DAIQUIRI TIME!” Enjoying a perfectly balanced daiquiri on the beaches of Vieques has got to be one of the greatest cocktail experiences of my life.

A daiquiri is so many things packed into one elegant sized serving. It is refined, yet fun and adventurous. It is sweet, tart, boozy and tons of deliciousness.

Now, what images are conjured up in your head when you hear the word “daiquiri?” Are they images of multi-colored frozen drinks in tall stemmed glassware? Does the whirring of a blender come to mind? Or do you see what I see — something with a bit more complexity, finesse and depth of flavor.

Let me attempt to paint a picture for you … you’re seated at a beautiful dark wood top bar, in front of you are rows and rows of the best spirits available. The bartender hand selects and pours from a bottle of Ron Del Barrilito 2 Star. He then squeezes the juice from a gorgeous, plump lime.

Next, he measures out a perfect amount of dark velvety turbinado syrup. All of this, along with ice, go into a polished stainless steel shaker tin.

Then, the music starts, the entrancing back and forth shaking motion, the rhythmic sounds of the ice hitting the walls of the tin, the excitement as the frost overtakes the sheen as your cocktail is chilled to perfection. The liquid is then eloquently strained into a beautiful chilled short-stemmed coupe.

As the last drop hits the cocktail, ripples are formed, signaling its completion.

Sold? I most definitely hope so. If you’re not salivating yet, it’s likely due to my lack of writing depth and not this cocktail’s lack of flavor. I think this version of the daiquiri is much more romantic than ice being crushed in a blender with artificial “this and thats,” but to each his own.

Now, I’m about to go Jerry Springer’s “final thoughts” on you. My goal in writing these small pieces is to raise awareness: to show people that there can be better drinking experiences, but it won’t happen if you don’t ask for it.

It’s your right to be served cocktails with fresh ingredients. It’s your right to be served cocktails with higher quality spirits. It’s your right to be served what your dollar is worth. As of now, we’re lucky if there are five bars serving all-fresh ingredient cocktails.

Hopefully this can inspire at least a few people to start paying attention to what goes into their cocktails. If this happens, the Valley’s potential for growth is limitless and we will all benefit from it. And believe me when I tell you, the juice will most definitely be worth the squeeze.

El Divino’s Classic Daiquiri

Ingredients:

2.25 oz Ron Del Barrilito 2 star (Aged Puerto Rican rum with hints of vanilla and spice)

.75 oz fresh lime juice (fresh is ALWAYS best … no exceptions)

.5 oz Turbinado syrup ( 2:1 sugar to water mix. Turbinado retains molasses flavor, adding another layer of flavor)

Directions:

Shake ingredients with ice for 5 seconds.

Strain into a chilled 5/6 oz coupe, or any small tumbler like glass.

Garnish with a lime zest

The result is a perfectly balanced refreshing cocktail with the right amount of booze, citrus and sweetener.

Enjoy!

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