PHOTO: Courtesy of The Polynesian and Dear Irving on Hudson
In addition to the joy of being in the throngs of National Ice Cream Month, another fun summery classic to celebrate this July is the Daiquiri. This Friday, July 19th, is National Daiquiri Day and three of my favorite bars in New York City -- James Beard Award-winning Cote's subterranean cocktail lounge, Undercote, The Polynesian (inside The Pod Hotel NYC and also one of Esquire's Best Bars in America 2019) and Dear Irving on the Hudson (Tales of The Cocktail Best New Cocktail Bar 2019 Top 10 nominee) -- have shared their recipes on how to make a superb Daiquiri.
If you can't get up to New York City to taste each of these three classics at their originating bar, then I hope you will enjoy making them at home! CHEERS!!
Butterfly Daiquiri by Sondre Kasin (Cote)
(off-menu, available upon request)
2 oz Ten To One White Rum
1 oz Lime Juice
3/4 oz Simple Syrup
1 pinch of salt
1.5 oz Butterfly Pea Tea*
Directions: Mix everything together with ice, shake well. Fine strain into a coupe glass.
*Butterfly Pea Tea: Extract Butterfly Pea flowers in hot water for five minutes. Finestrain and cool down.
Inspiration: Staying true to the classic this version is a colorful play on the daiquiri. It brightens up the room and commands all of the attention immediately.
Make YOUR Banana Stand by Brian Miller (The Polynesian)
3/4 oz banana infused Coruba Dark Rum
3/4 oz Hamilton Jamaican Gold
3/4 oz Santa Teresa Claro
1/4 oz Hamilton Demerara 151
1/2 oz House banana blend
1/2 oz cane syrup
1/2 oz lime juice
1/2 oz lemon juice
1 dash Angostura Bitters
Directions: Combine all ingredients into a shaker tin. Flash blend with crushed ice in a drink mixer for 3-5 seconds. Pour into a tall pilsner or hurricane glass. Top off with crushed ice. Garnish with a banana leaf, dehydrated banana chips and a toy monkey.
Inspiration: Make YOUR Banana Stand is inspired by the 1970s classic Banana Daiquiri, conceived by Mario Licudine of the Mai-Kai restaurant in Fort Lauderdale, Florida. Although, Make YOUR Banana Stand is not a classic daiquiri in the traditional sense of rum, lime, & sugar, in all of its flourishes it is a daiquiri nonetheless, just X3, or cubed.
Panorama Daiquiri by Meaghan Dorman (Dear Irving on Hudson)
.75 oz Lime Juice
1.5 oz pineapple/coconut gomme*
2 oz Owney's Rum
Directions: Shake with ice, strain into chilled coupe glass
*Pineapple/coconut gomme: Lightly toast coconut flakes until they are light brown and fragrant. Combine 1 cup toasted coconut, 4 cups sugar, 4 cups warm water and stir to dissolve sugar. Let sit overnight. Strain out coconut flakes, leaving syrup.
Combine 1 quart of toasted coconut syrup with 1 quart fresh pineapple juice. Add 3 oz of gomme syrup, 1 oz white rum, 2 oz Kalani Liqueur to this batch. Stir to combine. Label and quart.
Inspiration: This daiquiri variation is silkier and rounder than the classic dry style. The addition of pineapple and coconut give it a more tropical flair. We find these notes pair well with the rich style of NYC's Owney's rum. Perfect to sip in the sky.