History of the Daiquiri | How to Drink
Today I talk about the history of the Daiquiri and make it tow ways: an early roots version, and the way I enjoy it now.
The Daiquiri has been around a very long time. By one account it's named after Daiquiri beach near Santiago, Cuba, where miner's would enjoy these throughout the day to cool off. A guy by the name of Jennings Cox, an American engineer takes credit for the drinks invention, but that is almost certainly lies. Mixing rum, sugar, and lime, goes way way back before Ol' Jennings ever set foot on the island of Cuba. In fact, the word Daiquiri comes from Taíno origins and the beach might be more accurately named after the drink, rather than the other way around. The Daiquiri probably started its existence as something like a swizzle, which is the first version I make here. Then I shake up my favorite recipe for a daiquiri and have a damn fine time doing it.
Roots Daiquiri
• Fill glass with Crushed Ice
• Add 2-4 spoons sugar
• 1-2 limes of juice
• rum to taste
• swizzle & enjoy
Daiquiri
• 1 oz. -or- 30 ml. Demerara Simple Syrup
• 1 oz. -or- 30 ml. Lime Juice
• 2 oz. -or- 60 ml. Rum
• Shake & Strain
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Rigatoni Pie | Food Network | #Shorts
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Rigatoni Pie
Level: Intermediate
Total: 2 hr 5 min (includes cooling time)
Active: 45 min
Yield: 8 servings
Ingredients
6 tablespoons extra-virgin olive oil
9 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes in juice
One 15-ounce can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan cheese
Directions
Special equipment: a 9-inch springform pan
Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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Rigatoni Pie
BANANA DAIQUIRI - What's your favourite Daiquiri?
The Parasol is simply a variation on a Banana Daiquiri with a touch of fresh pineapple juice and warming grated nutmeg to finish. First created at Glady’s in Brooklyn.
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INGREDIENTS
- 60mL White Rum (2 oz)
- 22.5mL Giffard's Banana Liqueur (¾ oz)
- 22.5mL Fresh Lime Juice (¾ oz)
- 15mL Fresh Pineapple Juice (¼ oz)
METHOD
1. Combine all the ingredients to your cocktail shaker
2. Shake with ice
3. Strain into a chilled cocktail glass
4. Garnish with freshly grated nutmeg
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How to make a Strawberry Daiquiri
Amongst Covid-19 lock down, we are glad to bring you our THIRD cocktail The Strawberry Daiquiri as part of our Cocktail series. The Strawberry Daiquiri is an absolutely amazing drink full of colour... it never lets us Rum lovers down. I suggest aiming for a slush like consistency to enjoy your drink in the sun, if you're lucky enough to get any. With only one alcohol being the rum, This cocktail is a really easy one to make so long as you have a blender. If you don't the substitute fresh strawberries for a strawberry juice drink and shake it instead.
The Strawberry Daiquiri
Recipe:
You will need the 5 whites
1)Rum
2)Fresh strawberries (100g recommended for best result)
3)Simple Syrup
4)Lime juice
5)Ice goes without saying
1- Add 50ml of white rum into a blender jar
2-Add Fresh strawberries (100g recommended for best result)
3- Add 25ml of simple syrup
4- Add 5ml of Lime juice
5- Add ice (100g recommended for best result)
This easy and quick recipe will have you sipping away in no time whether you're drinking alone or drinking drinking with loved one.
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Douglas Fir Daiquiri Cocktail Recipe - ChefSteps
A classic daiquiri with a Pacific NW twist—a shot of Douglas Fir Eau de Vie and a vodka-fir spritz. Click for the recipe:
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Mambo Daiquiris
Easy New Orleans daiquiri recipe! You'll have a crowd-pleasing drink in minutes.
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