Order a daiquiri in Havana today and you're likely to have a cocktail somewhere between what we know as the Hemingway (with the addition of grapefruit and maraschino liqueur) and a classic. In this version, we use a sparing measure of Luxardo Maraschino—a huge upgrade from what you'll find in Cuba proper—lending a hint of its complex, bittersweet cherry flavor. Get the recipe for Cuban-Style Daiquiri ». Matt Taylor-Gross
The daiquiri we know today traces back to Cuba circa 1898, and has stuck around the island as an extremely popular drink. Order a daiquiri in Havana today and you’re likely to have a cocktail somewhere between what we know as the Hemingway (with the addition of grapefruit and maraschino liqueur) and a classic. In this version, we use a sparing measure of Luxardo Maraschino—a huge upgrade from what you’ll find in Cuba proper—lending a hint of its complex, bittersweet cherry flavor.
Featured in: The Perfect Daiquiri Has Nothing to Do With a Blender
Cuban-Style Daiquiri
A riff on the classic daiquiri with a touch of cherry liqueur for extra complexity and a bittersweet finish.
Yield: makes 1 Cocktail
Time:
5 minutes
Ingredients
- 2 oz. white rum (such as Brugal)
- 1 oz. freshly squeezed lime juice
- 1⁄2 oz. simple syrup
- 1⁄4 oz. Luxardo maraschino cherry liqueur
- 1 lime, for garnish
- Brandied cherries, for garnish
Instructions
- Combine ingredients in ice-filled shaker; shake. Strain drink into a chilled coupe and garnish with a thin slice of lime and a brandied cherry.
