AlongSouth Beach’s signature, neon-clad streets, neighboring sidewalk cafes peddle menus to tourists hoping they’ll stop and sit. Frozen daiquiris in varying pastel shades dot the tables. Some are served in large glass goblets, while some miss the glassware altogether and pour the pre-prepared cocktail directly from the device into flimsy plastic cups dominated by an oversized straw.
Perhaps it’s Miami’s party-heavy vacation reputation in conjunction with the south Florida humidity and heat which have made the frozen daiquiri a signature cocktail here. Despite Cuba being the birthplace of thedaiquiri clsico a three-ingredient drink which has been called the“granddaddy of rum cocktails” it has been outshined by the sugary slushy in the century since.
El Floriditain Havana, considered “la cuna del daiquiri,” or cradle of the daiquiri, where in fact the frozen version is reported to be invented (and where papa Hemingway often overindulged) is basically responsible. The bar is really a requisite for first-timers in Havana; it’s much like taking a Singapore Sling atLong Bar at Rafflesor perhaps aBelliniatHarry’s Barin Venice. On a recently available visit to Havana in 2017, I hoisted myself up onto among the round stools at El Floridita and watched, captivated, as bartenders in matching cherry-red aprons and ties placed on a performance-like display, pouringHavana Clubrum right into a group of blenders across the bar. But after one sip of the tart, granita-like drink, I acquired my fix.
“In the 1990s and early 2000s, everything was round the frozen daiquiri in cities like Miami and New Orleans,” says Cuba-born Julio Cabrera, owner and “cantinero” of contemporary Cuban bar and restaurantCaf La Trovain Miami’s Little Havana neighborhood. “But with the boom of mixology andrevival of classic cocktails, daiquiris are receiving popular.”
Miami started morphing right into a serious cocktail city in the last decade roughly, because of bars just like the Prohibition-styleRegent Cocktail ClubandBroken Shaker. Cabrera is portion of the rising renaissance. Alongside award-winning bartender and founder ofSweet LibertyJohn Lermayer, they helped make the daiquiri a fixture at bars, ultimately giving Miami serious cocktail credibility.
At Caf La Trova, daiquiris are ready exactly the same way because the Cuban original in a shaker with granulated sugar (not simple syrup), fresh lime juice, andBACARD white rum. “I don’t double-strain I don’t mind several bits of ice floating along with the cocktail,” Cabrera says. An excellent daiquiri ought to be served really cold (however, not overdiluted) in a coupe glass, he adds.
Cabrera champions the “cantinero” design of bartending from Cuba that kicked off in the first 20th century. Like at El Floridita, Caf La Trova is really a theatrical experience drinks are vigorously shaken and “thrown” through the air within an acrobatic fashion. “Everyone makes theirs differently, but I’m seeing increasingly more places approaching the classic method,” says Danilo Bozovic, managing partner ofSwizzle Rum Bar & Drinkeryand writer of “Barkeep Book: The Art of Mixology, Bar & Cocktails.” “The mojito might seem more popular, however the daiquiri is gaining steam and folks desire to try the authentic version but they’re switching things up with overproof and funky rums from French islands like Guadeloupe as well as places like Mexico.”
The classic expression nods to the city’s characteristically Cuban culture, however the cocktail is still modified and modernized, a reflection of Miami’s rapidly growing restaurant and bar scene. At Swizzle, theFloridita Daiquiri #2doesn’t vary an excessive amount of from the classic, aside from the housemade, nonalcoholic orange cordial. But at a few of Miami’s historic venues, likeBall & Chainon Calle Ocho, playful spins are the guava pure-infused pastelito daiquiri, that is garnished with a flaky Cuban puff pastry. Viet-CajunPhuc Yea’scarbonated version, 90 Miles, comes blended with salted coffee Fernet-Branca and a side of peanuts, whileAirmail, situated in the Alton Food Hall, has resurrected another variation of a daiquiri, the namesake, sparkling wine-topped Airmail.
Designed as a celebratory cocktail, the Airmail marked the brand new shift of letters being delivered by plane from Cuba to Miami from the 1940s. “It is a vintage cocktail even past classic cocktail status that few people find out about, but it’s special since it shows what sort of culture celebrates,” says Taryn Olsen, Airmail’s executive creative director. “Like daiquiris generally, it is a tangible representation of the partnership between Cuba, Latinx culture, and Miami.”
“As the mojito is more of symbolic of Cuban culture for Miami, the wonder of a daiquiri is that it is such a very simple drink when done properly,” saysGio Gutierrez, a Miami-based, Cuba-born content creator and Havana Club Rum brand ambassador. “Cuba is special for these iconic drinks, and, much like New Orleans using its cocktail history, the daiquiri is an excellent exemplory case of a Cuban classic which has withstood the test of time.”