National Daiquiri Day at The American Bar at the Savoy with Erik Lorinz

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Tell us Erik, what do you think it is about the Daiquiri that has made it a constant throughout drinking history?

The Daiquiri, it’s probably up there as one of the top three favourite cocktails for most serious cocktail drinkers. It’s fresh, it’s complex and perfectly suited for any time of the day. This is why it has survived and endured all these years. Although it did go through a bit of a low point for some years it has now recovered from this dip and been restored to its former glory.

What external influences have inspired you from the era you have chosen?

The people of Cuba. They are extremely humble, happy and talented people. They have given the world so much and continue to do so. I have tried to capture in my drink the atmosphere and vibe of 1930s Cuba which was the heyday of Cuba’s rich cocktail history.

Tell us about your Daiquiri and why people should drink it on National Daiquiri Day.

My Daiquiri perfectly balances ruby port wine, Oloroso sherry and Peychauds bitters. It retains the DNA of the Daiquiri, but it is also complex and can be enjoyed at any time of the day. The classic Daiquiri carries with it a legacy and a rich history that should be respected and celebrated. Yet at the same time, it should not be considered as something set in stone and unchangeable. In the right hands it can be elevated even further. One can do it justice by forming new creations while simultaneously respecting its long history.

How will your bar be celebrating National Daiquiri Day?

Alongside the Classic Daiquiri, which we shall be mixing with Bacardí from the 1930s, we shall also be serving the ‘Malecon’, which is our take on this classic drink.

Can you suggest one simple way that cocktail lovers can elevate their Daiquiri making at home?

The Daiquiri is a very simple drink made of only three ingredients: rum, fresh lime juice and sugar. If all three are perfectly measured and shaken with lots of good quality ice, perfection awaits.

‘Malecon’:

45ml Bacardí
10ml Oloroso sherry
15ml ruby port
3 drops Peychauds Bitters
15ml caster sugar
30ml lime juice

American Bar at The Savoy, Strand, WC2R 0EU.

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