So Adam, in your opinion what is it about the Daiquiri that has made it a constant throughout drinking history?
I think the key lies in its simplicity and the refreshing balance of just three ingredients: white rum, fresh lime juice and sugar syrup.
What external influences inspired you from the era you have chosen?
Our Daiquiri was inspired by those bartenders who began to interpret and twist this delicious classic cocktail.
What cues from the era have you included in your drink?
One of the most exciting ingredients during the period was the sour cherry. Various distillers made liqueurs and spirits using this ingredient and bartenders were also using it fresh in syrup, bitters and infusions. I really wanted to include this piece of history in our flavoured Daiquiri without using any modern techniques to keep the drink as authentic as possible.
Tell us about your Daiquiri and why people should drink it on National Daiquiri Day
We are blend-infusing our Bacardí Carta Blanca rum with frozen sour cherries. The concoction works really well because both ingredients are crisp, refreshing and slightly citrusy. To ensure a creamy texture and smooth mouth feel we freeze our sweet and sour mix, which was common at the time, and shake it in a transparent shaker designed exclusively for the Artesian Bar. We serve the drink in an acid-etched, vintage cocktail glass from 1910.
How will your bar be celebrating National Daiquiri Day?
At the Artesian we will be celebrating National Daiquiri Day all week (18th to 24th of July) with our sour cherry Daiquiri, the Taíno Elixir.
Can you suggest one simple way that cocktail lovers can elevate their Daiquiri making at home?
My tip is to buy your favourite fresh juice, mix it with lime and sugar in ice moulds and freeze it overnight. Then blend or shake your rum with a couple of your flavoured ice cubes and amaze your visitors at home with your delicious Daiquiris.
Taíno Elixir
50ml Bacardi Carta Blanca
2 frozen cherries
40ml homemade frozen sweet and sour (1:2 sugar and fresh lime juice)
Blend the first two ingredients in a blender and fine strain. Pour all ingredients into a Langham glass shaker, shake at the table and serve in a pre-chilled antique coupe. Garnish with a frozen cherry.
The Langham, 1C Portland Pl, London W1B 1JA.
