The Discerning Gentleman’s Guide To A (Tough But Also Sensitive) Classic Daiquiri

The Discerning Gentleman’s Guide To A (Tough But Also Sensitive) Classic Daiquiri

Watch a guy we should never have hired make a classic daiquiri.

I know the feeling, fam. Week’s done, no pool, hotter than a $2 pistol and you’re feeling thirsty. Maybe somethin’ fruity, you think, but you just don’t need to hear it from the boys today, so you’re in a real quagmire. Until now. Because here at The Federalist, I got you. Who’s your boy?

It’s simple, right? All you need is a lime, some sugar, and a little aged rum (that’s the brown stuff, not the black heavy-syrup stuff). I went with a solid — the Ron Zacapa 23 Gran Reserva right out of Guatemala. It’s a blend of different aged rums, from six years old to probably-not-a-lot of some 23-year old juice. A bottle will run you between $35 and $50, depending on your state, unless you get it for free from your boy for spending your Friday filming cocktail videos.

So here goes. This is how you make the classic daiquiri, as manly a fruit drink as you’re going to find this side of a skull-shaped tiki bar.

Simple right? Goes by fast, though, I know. So if you need a rewind, check it:

Ingredients
1.5 oz. aged rum
1/2 a lime (or more, to taste)
1 tsp. sugar

 

How To Boss

Combine ingredients in your glass or shaker.

Stir if in glass, shake over ice if you prefer it up.

Pour it over ice or pour it straight into your cocktail glass.

Crush, bask in you increased confidence wit.

Repeat. Within reason.

Video by Christopher Bedford and Emily Jashinsky

Christopher Bedford is a senior editor at The Federalist, the vice chairman of Young Americans for Freedom, a board member at the National Journalism Center, and the author of The Art of the Donald. Follow him on Twitter.
Photo The classic daiquiri set-up. The Federalist.
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