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Cook'n in Mexico |
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Daiquiri |
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Serves: 2 Print this RecipeCategory: Mixed Alcoholic Drinks and Cocktails When I first traveled to Mexico 30 years ago, a Daiquiri was my favorite cocktail. Now that cocktails are popular again, so is the Daiquiri. Mexico produces some fine-quality rums, such as Bacardi which is distilled in Puebla, about 100 miles south of Mexico City. Other Mexican rums may not be widely available in United States liquor stores, so you can use the rum of your choice. I often buy a bottle in the Mexico City or Guadalajara airport before departing Mexico. 1 cup cracked ice (see Note below) 2 ounces white rum 1/2 ounce Simple Syrup 1/2 ounce maraschino cherry liqueur Juice of 1 lime 2 slices fresh limes (thin slices) In a blender or cocktail shaker, thoroughly mix all of the ingredients, except the lime slices. Pour it through a fine-mesh strainer, then equally fill 2 (4-ounce) stemmed cocktail glasses and garnish each with a slice of lime. NOTE: To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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