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The Holy Trinity.

Writer's picture: daniele dalla poladaniele dalla pola

Updated: Jul 19, 2024

Donn Beach, drew inspiration from classic cocktails like the Daiquiri and the Planter's Punch to craft his own innovative creations. The Daiquiri, a simple and refreshing mix of rum, lime juice, and sugar, sparked Donn’s creativity. Intrigued by its balance of sweet and sour flavors, he sought to expand upon this foundation.

A genius lay in his ability to reimagine and enhance these classic drinks. He experimented with a lot of ingredients, introducing exotic syrups, spices, and secret blends to create a repertoire of complex and layered cocktails adding  a sense of mystery and adventure with cool names, such as Missionary’s Downfall. Sumatra Kula, Peal Diver…. 

Donn Beach pioneered the tiki cocktail culture, offering patrons an escape to an imaginative and tropical world through his innovative interpretations of timeless libations.

 

 

 

DAIQUIRI 

 

The Holy Trinity of tropical drinks. Nearly all Tiki or tropical recipes are some spin on these three ingredients. The daiquiri is the category's foundational cocktail, It's a simple and sublime cocktail combining rum, lime and sugar.

 

2 oz Rum [ pick your favorite ]

0.75 oz fresh-squeezed lime juice 

1 teaspoon cane sugar 


Into to a shaker pour the lime, add sugar, dissolve. I suggest to using a handheld milk frother for best results. 

Add your favorite rum.

Shake with ice cube, pour into a chilled cocktail coupette.

Daiquiri at its purest form is sublime, is a classic and there is only one, that does not call for simple syrup.

Nothing is better than a dry n’ smooth ice-cold Daiquiri.

Daiquiri is the perfect cocktail… just 3 ingredients, 4 with the ice.

 

 

The Caipirinha in Brazil is made with cachaca, lime wedges, and sugar cane syrup, the Ti’ Punch in Martinique is made with rhum agricole, lime wedge, and cane syrup, The British Royal Navy also used to give their sailors the “GROG” for over 250 years! In 1740, British Admiral William Vernon decided to add lemon or lime juice to his sailors' daily rum ration to make the taste better, they all have rum, sugar, and lime. 

 

The evolution from the "TOT of Rum" to the "Grog" unfolded within the historical context of the British Royal Navy. Originally, sailors were issued a fixed daily ration of rum, known as the tot. In the 18th century, Admiral Vernon ordered that this tot be diluted with water and mixed with citrus juice to improve taste and prevent scurvy among the sailors. This concoction, called grog in honor of the admiral's nickname "Old Grog," became a standard practice. The transformation from a straightforward serving of rum to the more elaborate grog reflected both the naval concern for health and the creative adaptations made to the daily ration, resulting in a more palatable and nutritious drink for sailors on the high seas.

 

People in the Caribbean have been mixing rum, sugar, and lime juice since the 17th century. Took ann American guy to figure it out. Maybe the name was made up like that, but I think the drink has been around for a long time.

There is a story about this Italian mining engineer named

Giacomo Pagliuchi that was with his good friend Jennings Cox the day he made the first Daiquiri. Pagliuchi named the drink “Daiquiri” to honor the town.

 

Best Rum for a Classic Daiquiri

Bacardi Heritage 1909 Limited Edition Rum

 

Master Blender Jose Sanchez Gavito crafted this limited edition rum as a tribute to Don Facundo's original creation

 

"A Daiquiri with too much sugar is like a woman with to much perfume”

 

David Cordoba, AKA @Mr.Daiquiri

Check out his newest creation, "The Stellar Rum".

This rum is crafted to create the perfect Daiquiri. 🌺



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For six persons

⁃ The juice of six lemons [ probably were limes, Cuba did not have any lemons ] 

⁃ Six teaspoons of sugar

⁃ Six cups of Bacardi Carta Blanca

⁃ Two small cups of mineral water

⁃ Plenty of crushed ice


Put all ingredients in a cocktail shaker- and shake well. 

Do not strain as the glass may be served with some ice.


Photo Credit: Alcohol Professor


From the Miami Herald [March 14, 1937]

“One day a group of American engineers who had come into town from the Daiquiri mines were imbibing their favorite drink in this restful spot.  It was one of those wonderful rum concoctions made from Ron Bacardi.  A jovial fellow by the name of Cox spoke up.  ‘Caballeros y amigos, we have been enjoying this delicious mixture for some time, but strange to admit the drink has no name.  Don’t you think it is about time something was done to extricate us from this sad predicament?’  It was unanimously agreed that the drink should be named, without further procrastination.  There was silence for several minutes as each man became immersed in deep thought.  Suddenly, Cox’s voice was heard again.  ‘I have it, men!  Let’s call it the “Daiquiri!”’  And so it was christened.” 


Photo Credits: www.navyhistory.com


DON THE BEACHCOMBER, DON'S SPECIAL DAIQUIRI.

 

0.5 oz Light Puerto Rican Rum [I use Don Q Gold or Tresclavos]

1 oz  Gold Jamaican rum [I use Planteray Xamaica]

0.5 oz fresh lime juice

0.5 oz honey mix [ equal parts honey and water ]

0.5 oz passion fruit syrup


Shake with ice cubes. Strain into a chilled cocktail glass.

[ Source: Beachbum Berry ]


This Daiquiri is a version of Don the Beachcomber’s 1934 MONA DAIQUIRI that called for 30-year-old Myers’s Mona rum.


Eventuality later on used his own Jamaican Rum.



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FROM PUNCH – punchdrink.com [ 2018 ]

 

1970s update on the 1930s variant known as the Mona Daiquiri, Don’s Special might more accurately be described as a Daiquiri twice removed. When Donn Beach first created the Mona, in 1934, he called on a base of 30-year-old Meyer’s Mona rum—for which the drink is named— and further amended the formula with the addition of both passionfruit and honey syrups. Following the discontinuation of Mona rum in 1946, Beach—true to his personal mantra that what one rum can’t do, several can—altered the recipe by calling on a blend of gold Jamaican and light Puerto Rican rums, resulting in Don’s Special Daiquiri.

In this version, Daniele Dalla Pola swaps honey syrup for agave nectar and makes the unorthodox addition of spiced rum for an extra kick.

 

DAN'S SPECIAL. 

I experimented with different flavors and mixed things up until I found the perfect combination. Now, whenever I sip on Dan's Special, I remember the classic Daiquiri, the magic of Don the Beachcomber,  It's like a tasty journey from the classics to something very exotic, but simple.


0.5 oz lime juice

0.75 oz Re'al Blue agave nectar

0.5 oz frozen passion fruit purée

1 oz Bacardi Ocho  Reserva Rum

0.5 oz Planeray Xamaica Jamaican Rum

0.5 oz Alamea Spiced Rum


Combine all ingredients in a shaker, add ice and shake.

Strain into a chilled coupe.



The Mister Nephew’s Daiquiri

Created by Trader Vic. [ late 1960 ]

Is a unique twist on the traditional Daiquiri. i presume that he uses an aged Wray and Nephew rum, not necessarily overproof, rich in molasses and spices, instead of the usual white rum. Additionally, a touch of maraschino liqueur is added for a dry, extended finish.


This drink is a sophisticated version of the classic Daiquiri, more like tiki cocktail, served straight-up with just a few simple ingredients, unlike the typical tiki drink that includes various juices, syrups, and spirits. It pairs well with more elaborate and larger drinks like the Fog Cutter or the Zombie.


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The recipe "Mister Nephew" was published in the book "Trader Vic's Book of Food and Drink"  1972 by Trader Vic.


“This is a great drink. Very Expensive"


MISTER NEPHEW'S DAIQUIRI


Juice of 1 lime

1 teaspoon bar sugar

1 dash maraschino liqueur

I ounce Wray Nephew 15-year special reserve rum


Blend in electric drink mixer with 1 scoop shaved ice. Strain through medium-mesh kitchen strainer into chilled tiki stem or other large saucer champagne glass.


Credits: DDP's Personal Collection

This was an exceptional vintage rum from the Appleton Estate, bottled by J. Wray & Nephew, who took ownership of the renowned sugarcane estate and distillery in 1916.

This Special Reserve blend, comprising 15-year-old rums, was bottled for the US market in the 1960s and imported by Schieffelin Co. of New York.

Credits : Rum Auctioneer

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JAMAICA

 Known as the "Queen of the Antilles," Jamaica was first settled by the Arawak Indians. Columbus discovered it in 1494, and the Spanish began their occupation in 1509. By the mid-1600s, the native population had largely disappeared. The British seized Jamaica in 1655, and it became a hub for buccaneers and pirates. The Royal African Company turned it into a leading global slave market. The emancipation of slaves in 1833 severely impacted the island’s economy, which had been thriving. Jamaica’s main exports include tobacco, sugar cane, pineapples, bananas, cocoa, coconuts, oranges, mangoes, and grapefruit. The island is also rich in pimento trees, which produce allspice, and various hardwoods.


Jamaica Rums

Jamaica produces both light and dark rums, known for their strong and distinctive flavors. Four unique factors contribute to their characteristics: 

The soil, climate, and water.

The use of traditional pot stills.

The specific ingredients and slow fermentation process.

Aging exclusively in white oak barrels.


The purity of Jamaica rum is protected by law, requiring that only sugar cane products (molasses, cane juice, and by-products of sugar manufacturing) be used in its production. Even the coloring must come from burned sugar or molasses, with no other additives allowed.


While traditional methods are strictly followed, modern science has enhanced rum production with chemical controls. Scientific selection and processing of ingredients have replaced older, less precise methods, leading to more efficient and consistent production without abandoning the cherished pot-still process that defines authentic Jamaica rum.




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