Limetten oder Zitronensaft entscheidet sich nach der Spirituose.
Faustregel: Nordische Spirituosen: Zitrone (Whiskey, Cognac, Gin), sĂŒdliche Spirituose: Limette (Rum, Tequila)
Ich fĂŒrchte zwar, dass das Thema jetzt abdriftet, aber das ist ja hochinteressant!
Hannibal, sprichst du jetzt von der Definition des Daiquiry oder von deinen GeschmacksprĂ€ferenzen? Macht absolut Sinn fĂŒr mein Geschmacksempfinden was du da schreibst.
Franz Brandl beispielsweise listet in allen Daiquiry- Rezepten in seinem Cocktailbuch (1000 Cocktails) Zitronensaft -nein, ich will hier keine neue Franz Brandl Diskussion erĂ¶ffnen
In dem von mir diese Tage schon einmal zitierten Buch Jigger, Beaker & Glass aus dem Jahre 1939 schreibt Charles H. Baker Jr.:
AND NOW, MESSIEURS et MESDAMES, the ONE & ONLY Tropical Daiquiry
We honestly blieve that more people have boasted about the origin of this happy thought than any other modern drink. We have had to smile quietly on at least 4 occasions; once overhearing 3 Cuban gentlemen who had never been out of Havana, 1 alleged German title on a West Indies Cruise, 1 Raquet Club Member on a fishing trip - why is it that so many German alleged titles and fancy club members seem to talk very loud and authoritatively? - and 2 female frequenters of the New York Colony Club. All of these assorted folk either had helped invent this drink or had been like THAT with the ones who had invented it!
The whole business is tommyrot, unless these persons know a certain 2 officials of the Yankee-run Cuban mining firm taken over during the great war by Bethlehem Steel, and which operated in the mountains not too far out of Santiago de Cuba, where the firm of Bacardi & Cia., had, and has, its being. The invention was simple, and right smack after the Spanish-American war, too. In those days not 1 American in 10,000 had ever heard of Ron Bacardi
, much less invented drinks with it.
There was fever. Doctors still thought that a lot of yellowjack malaria cases came from drinking water and swamp mists. They couldn't turn off the swamp mists but they knew that diluted alcohol was a disinfectant against germs. So they put a little rum in their drinking water. This tasted pretty bad so some bright citizen squeezed a lime
into the thing, and a little sugar to modify the acid. Ice made from destilled water took the tropical blood heat off the thing. The 2 originators were my friend Harry E. Stout, now domiciled in Englewood, New Jersey, and a mining engineer associate, Mr. Jennings Cox. TIME: summer of 1898. PLACE: Daiquiry, a village near Santiago and the Bacardi plant, Cuba. Hence the name "Daiquiry".
Like the Martini, Manhattan, Side Car and other immortals, the Daiquiry marched straight around the world, and we have tried them in many places and circumstances - including the old Plaza, the Habana Yacht Club, Country Club, Hotel Nacional - between revolutionary bombings - Sloppy Joe's, La Florida, the Bacardi Building, and factory in Santiago; and other spots in Cuba. In spite of all the loud speeches on the subject we claim there is no "best" place for Daiquiris. The only thing that can go wrong, besides insufficient chilling, is that it is often made too sweet. Technique progressed from the days of drinking with 1 lump of ice in a tumbler, to the flute cocktail glass with the finely cracked ice left in; then came the electric vibrator mixer and the screen strainer to improve the thing further - and it became called the "Tropical Daiquiry". Now that the Mixer is available, it frosts beautifully, in a few seconds.
The original Harry Stout - Jenning Cox mixture for the Original Cuban Daiquiry was: 1 whisky glass level full of Carta Blanca
, or Carta de Oro
Bacardi rum, 2 tsb of sugar, the juice of 1 1/2 small green limes - strained; and very finely cracked ice. Either shake very hard with the finely cracked ice and pour ice and all into a tall flute cocktail glass, or put the same things into The Mixer, and let frost into the delicious sherbet consistency we so admire nowadays. ... Never use lemon juice
. And remember please, that a too sweet Daiquiry is like a lovely lady with too much perfume. Sugar should be cut down to 1 tsp, to our belief, and a Manhattan glass is lesslikely to tip over, in steady service!
Na, da haben wir es doch (auch wenn er sich sehr auf den heute genannten "frozen daiquiry" bezieht: verwende niemals Zitronensaft!