Nubian Daiquiri
If the sun is shining, it’s a time for a cocktail. Why not a pint? Or a crisp glass of wine? They are both excellent choices, and I’d happily receive them if you’re buying (Thanks!), but the core attraction of cocktails is the interplay between multiple ingredients and people before you get to the glass. Beer and wine are enjoyed straight from the bottle or keg, but a cocktail, no matter how simple, is always a crafted blend of ingredients. “A liquid experience”, so to speak. When you’re next at a bar or treating yourself at home, give our recipes a try, and indulge in your liquid experience.
Since it’s summer, I’m especially keen for a Daiquiri. The Cuban classic of rum, lime and sugar is timeless, fresh and tart, with just the right amount of sweetness to marry with the rum. The history of this cocktail is extensively detailed, if you’d like a full breakdown of its evolution throughout the centuries, I recommend checking out Kevin Kos’ detailed account. My favourite part of the Daiquiri is its accessibility: it is often one of the first drinks one learns to make behind the bar, and is easily replicated at home. When you take that first sip, it becomes easy to see how a drink whose recipe is so straightforward is so beloved.
Daiquiri
22.5ml . 0.75oz cane sugar syrup*
30ml . 1oz fresh lime juice
60ml . 2oz rum
Combine the three ingredients into a shaker along with plenty of ice and shake well for 10 seconds. Double strain into a coupe or Nick & Nora glass, and garnish with. a fresh lime wedge.
*Cane sugar syrup can be easily bought in stores or online, but I’ve always enjoyed knowing exactly what is going into my drink, and making your own is simple enough.
Cane Sugar Syrup
200 grams cane sugar
200 grams water
Add equal weights of cane sugar and water to a pan and warm on medium heat, gently stirring until the sugar dissolves, then leave to cool and bottle. Store in the fridge for up to 1 week.
The Daiquiri is said to date back to Cuba during the Spanish-American War in 1898, but the trio of rum, lime and sugar, was arguably a popular libation since the 16th century. Since inception, the cocktail has spread across the world and become its own template for countless variations and twists. I’ve spoken about Palm Spirit, its storied history, and emergence in the modern era, and if it wasn’t clear already, I’m a big believer in the potential of this novel spirit class. I felt compelled to add to the Daiquiri riffs, this time using a distinctly African base, APHRO Nubi, but still keeping things straightforward.
Nubian Daiquiri
22.5ml . 0.75oz cane sugar syrup
30ml . 1oz fresh lime juice
60ml . 2oz APHRO Nubi Palm Spirit
Combine the three ingredients in a shaker along with plenty of ice and shake well for 10 seconds. Double strain into a coupe or Nick & Nora glass. Garnish with a lime twist or fresh lime wedge.
Should you ever come across a bottle of APHRO Nubi, this is a bona fide serve to love palm spirit, and experience the tropical flavours of West Africa. The APHRO brings a punch of earthen palm, giving the drink enough body to balance the spirit’s rich notes of flamed pineapple and passionfruit with the tart citrus of the lime. That first sip is to die for, and you’ll be smacking your lips until the bottom of the glass.
