The daiquiri has developed a bad reputation as a sweet frozen drink characteristic of all-inclusive resorts, but there’s a history to this cocktail that dates back over a century. At its most basic, the daiquiri is three ingredients: rum, lime, and simple syrup. It’s from that base that the bartenders at New York City’s Slowly Shirley launched the bar’s daiquiri menu, and included the version created by León Pujol & Oscar Muñiz for the 1924 book, Manual del Cantinero.
- .25 Ounce Wray & Nephew Overproof Rum
- .5 Ounce Pusser's 15-Year-Old Rum
- .5 Ounce Ibis Rum
- .5 Ounce Plantation Barbados Rum
- .25 Ounce L’Esprit de June Liqueur
- .75 Ounce lime juice
- .5 Ounce cane syrup
Shake all the ingredients with lime disc. Strain into a coupe glass.