Finding the Right Daiquiri Modifier
How do you add something unique without fully changing the identity of the drink?
I’m struggling with this one, folks.
To-date, my house recipes have very closely followed the “classic” makeup of the drink. Unless you really hate dry vermouth, I don’t think they could possibly offend you. The goal is that you walk into my house and want a cocktail, you get a great take on pretty much exactly what you expect.
But I don’t think that’s gonna work for the Daiquiri. The classic here is just a bit too simple, even if you use a pretty funky “rum.” I really like the drink, but there’s just something missing in it. And I’m now on a search for that missing thing.
I think it’s a liqueur. I’ve always enjoyed a good Hemingway Daiquiri or Florida Special, which hinges on Maraschino. And I’ve always liked those drinks because they still center the rum, so I think it might work. And there are a few other options as well.
Maraschino
The “classic” option. Or at least the one that you can find many recipes for. But those recipes usually include other sweeteners (or at least compared to lime juice), so I’m interested to see how it works in the classic daiquiri prep. I think the nuttiness will hold up and give it some interesting depth, but it also might overpower without more sugar to balance. It’s also clear so the drink won’t look much different which is its own kind of benefit.
Creme de Cassis
About as sweet as the simple syrup, I’ve previously said that this should just be your sugar rather than adding it. And that might work here too! But that’s a bigger modification than I’m looking to make; such a massive structural change makes me nervous. But maybe just a bit more of the fruit added in will help round out the drink a bit up front. But it will also be a much darker drink, and not look anything at all like a daiquiri. Fun and slightly concerning!
Chambord
A bit of a middle ground between the two other options I think. Chambord is a relatively modern French liqueur focused around raspberries. It’s Cognac-based, but I think that’s only in the technical sense because I don’t taste any of it. It’s common for brands to add “Cognac” that’s really just neutral grape alcohol but sounds more fancy. Port producers are big offenders here…
Anyway, Chambord is raspberry liqueur with a lot of vanilla and a bit of citrus, it’s sweet but it’s not syrup. I really like it in small doses, and that’s what I’m looking for here. I’m curious to see how the fruit and spices play with the funkiness of the drink, and I’m afraid they might get lost entirely since there’s a lot happening in a very small amount. And the drink color will change here, too, but maybe a bit less than with the cassis.