I have to say I do like a well-made daiquiri on a warm summer night. Or a cold winter night.
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With our friend Jud just here, there were freshly made lilikoi daiquiris one night.
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I have rum, I must show my respect.
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When I do order cocktails, they are usually Daiquiris or Tom Collins.
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Classique Daiquiri R E S P E C T!
I have story about Daiquiris. I was in San Jose, CA visiting a girlfriend. We went to a Tiki bar and had numerous Daiquiris and then we went bowling. I bowled a 300 game, wearing a tight dress, alley shoes and ball. The only 300 game I ever bowled.
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Wow!
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Just made one yesterday. My wife wanted something springlike (it hit 80 yesterday) and originally requested a gin & tonic, until I reminded her that I can’t have gin during Passover.
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How interesting, I had to google why.
Interesting! I looked it up as well and learned that there are kosher gins made of sugarcane!
Have you tried any of those before?
I never thought about what gin was made of. There’s a large wine store within driving distance of me that caters to an orthodox clientele; I’ve gone there before to pick up kosher for Passover wine to take as a gift. Never looked at the spirits, though.
No. I figure I can subsist on rum, tequila, wine, and brandy for 8 days. 
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Atta girl!! Power on, we must 
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Sorry. I absolutely cannot respect anything that was the root cause of SO MANY bad decisions while I was in college. Just so many bad decisions.
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I make this daiquiri recipe during mango season here in the summer. It comes from a Chris Schlesinger’s book “The Thrill of the Grill”, an old tome, but a well used cookbook of mine. It is a riff on a recipe by Mark Miller of Coyote Cafe fame. The recipe takes time to make…as in weeks, but the results are sublime. Here it is, from an internet archive.
Pineapple-Mango Daiquiri
1 whole pineapple
2 mangoes
1 whole vanilla bean
Zest from 3 limes
½ cup sugar
1 quart amber rum (such as Cockspur or Ron del Barrilito)
1 pint dark rum (such as Myers’s or Goslings)
364 / The Thrill of the Grill1 pint white rum
Lime quarters for garnish
- Slice off the top and bottom of the pineapple and cut it into quar-
ters, leaving the skin on. Peel the mangoes, but leave the pits in.
- Put the pineapple, mangoes, vanilla bean, lime zest, and sugar
into a wide-mouthed, one-gallon glass container. Pour the 3 types
of rum into the container and seal it. (Most such containers have
screw-on lids. If yours does not, seal it tightly with plastic wrap and
cover that with tinfoil.)
- Shake the container gently to dissolve the sugar. Set it aside and
allow it to stand unrefrigerated for 3 weeks.
- Strain it, discard the solids, and refrigerate the liquid. Serve over
ice, garnished with a lime quarter.
A daiquiri may not be the first thing that comes to your mind when
you think of drinks of the American Southwest, but it was in Santa
Fe, New Mexico, that I enjoyed one of the most memorable daiquiris
of my life.
I was sitting at the bar in Mark Miller’s Coyote Cafe with a couple
of friends. Facing us was a huge glass container stuffed with a
darkish liquid, whole pineapple quarters, and what we later found
out were vanilla beans. This concoction was listed on the menu as
Brazilian Daiquiri, and I had to give it a try. It was superb. The
straight rum had been mellowed and flavored by the pineapple, and
the vanilla provided a smooth finish, yet the rum retained its strong
character. A truly outstanding cocktail.
Upon returning home, I was eager to develop my own version,
and this is it. I’ve added mango to Mr. Miller’s original recipe to
smooth it out just a bit more. This might seem like a large amount
to make, but if you are a rum drinker, this could be the best drink
you have come across in years. • ½ gallon or about 10 drinks
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