The Cocktail Diaries: Moscow Mules
It's not just ginger beer and vodka... here's my recipe for making the perfect Moscow Mule!
Ah, the daiquiri. I remember my first interaction with one. Well, with a certain version of one. It was strawberry. It was nonalcoholic. I am pretty sure it was at Applebee’s, or someplace similar. I know, I balled pretty hard in my teen years.
I remember being surprised to find as an adult that the real daiquiri was a much more respectable affair than the tricked out versions available at certain large chain restaurants… It was Hemingway’s drink (not that my goals are to end up like him). I imagine myself visiting Cuba one day, and enjoying one at a sidewalk cafe. Why mess with such a perfect treat?
The beauty of the daiquiri is its simplicity. All you need is rum and lime and sugar. That’s something my favorite tiki bartender said to me once…. and now it is my personal motto 🙂 And let it be known that I have absolutely no hate for the frozen daiquiri. Almost any drink can and should be frozen and enjoyed if the timing is right.
But really, all you need is rum and lime and sugar. You can experiment with types of rum or even flavors of the syrup. But definitely start at the beginning – there’s just nothing like a pure and simple daiquiri.