![]() It was described in the New York Tribune as “a sort of rum cocktail much favoured by persons who have lived in the tropics”. The Astor Hotel bar, one of the most prestigious hotels of New York, served it in 1914. This recipe has been passed down through the years, and is today proposed as a variation of the Daiquiri cocktail, although in the Army and Navy Club, it is served without bitter.ĭuring the 1910s, the cocktail was served in some bars. Johnson introduced the cocktail to the Baltimore University Club where the barman added bitter to the recipe. However, this does not seem probable since alcohol is forbidden on board vessels-although the Daiquiri cocktail would certainly be enjoyed by sailors in a wider context. Some internet articles attribute the diffusion of this cocktail to the Navy. ![]() Tradition says that the cocktail is drunk here, in front of a painting of the ‘Santiago Bay’. The club boasts a Daiquiri room in honour of the battle. In that hot, humid weather the ice melted rapidly and the glass quickly became frosted. He then filled the glass with finely shaved ice and stirred it well. In 1950, Lucius Johnson related his memory to the Baltimore Sun newspaper: ‘He mixed in each glass a jigger of rum, the juice of half a lime, and a teaspoonful of sugar. This private club, which still exists today, was created in 1855, following the American-Mexican War. Lucius Johnson took the recipe back to the ‘Army and Navy Club’. Jennings Cox was still there and served them a Daiquiri cocktail. They stopped in the town of Daiquiri where a battle had occurred. Johnson, to visit different places of the American-Cuban War. Harlows, suggested to medical officer, Lucius W. The ship USS Minnesota was in Cuba and the captain, Charles H. The little town of Daiquiri was also hit by a plague epidemic in 1903.Īll this changed in 1909. ![]() This new cocktail remained within Cuba for some years, because at the same time, in 1900, the Cuba Libre cocktail (rum, lime, Coca-Cola) was created and became immediately famous. It is a recipe for six people (possibly Cox’s American guests?) and uses the following ingredients: juice of six lemons, 6 teaspoons of sugar, 6 Bacardi cups of ‘Carta Blanca’, 2 small cups of mineral water, plenty of crushed ice. Whatever its origins, Jennings Cox recorded the recipe in his logbook. He had no more gin and did not want to offer a dry rum, so he made a cocktail with ingredients he had. She relates that this cocktail was invented when Cox received American guests. Later, using ingredients available to him, he experimented with different blends to finally produce a Daiquiri.Īnother version comes from Jennings Cox’s granddaughter. The American engineer, who came to Daiquiri following the American-Spanish war of 1898, established a Bacardi ration for the workers in the iron mines. However, many agree on its creator, Jennings Stockton Cox, and its birthplace, the iron mines of Daiquiri in Cuba. It is difficult to know for certain the circumstances surrounding the birth of the Daiquiri Cocktail. The Daiquiri Cocktail, made with Cuban rum, sugar and lime, is one of the three main rum cocktails, along with the ‘Ti’-Punch’, made with cane juice rum, sugar and lime, and the ‘Caïpirinha’, which is made with cachaça, sugar and lime…Recipes are similar.
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