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You've Been Drinking Daiquiris All Wrong

You've Been Drinking Daiquiris All Wrong


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Think daiquiris are junk cocktails of the past? Think again: 6 daiquiri recipes to drink for National Daiquiri Day

Here's the problem with daiquiris: you've been drinking them wrong. That's right, if you've been imbibing on frozen daiquiris made with limeade, concentrated sweeteners, and mixers, you're drinking a frozen mix of well, sugar. (Not that we don't love our frozen cocktails.)

Click here for the 6 Reasons Why We Love Daiquiris Slideshow

But in honor of National Daiquiri Day July 19, we're finding that the true daiquiri, the way it was intended to be consumed, is a cocktail that stands up to the likes of the other classic cocktails we love. The Cuban cocktail first came ashore to the U.S. in the late 19th century, but wasn't made popular until World War II, when European liquor exports became harder to find and domestic distilleries became reliant on Carribean rum, says Slate. And eventually, bartenders began adding crushed ice and much, much more sugar than intended, turning it into the TGI Fridays-esque cocktail we know it as today.

Still, the original recipe is as refreshing as any other rum cocktail you're drinking this summer. With just a hint of lime and sugar, a daiquiri is a classic, simple cocktial for a reason. That doesn't mean you can't try other variations of the daiquiri, though — just hold the frozen concentrate. Add your liqueurs, fruits, and even some flashy infused simple syrups, and you've got your heat wave drink in hand.

Let's toast to National Daiquiri Day with six simple daiquiri recipes, from the classic to the fruity. Click here to find more daiquiri inspiration.


This old Jamaican proverb on the ease in which long-dead romances can be reignited is on my mind today. No, an old flame hasn’t entered back into my life…

Indeed, on this particular Friday Happy Hour, I’m rekindling my old love for Jamaica’s Rum Fire, the bombastic-fantastic overproof from the Hampden Estate in Trelawny that I’ve sung the praises of on several occasions.

The reason becomes plain the minute you start playing with it in your favorite cocktails. Rum Fire’s intoxicating floral aromas, dynamic notes of ripe tropical fruits, and surprisingly smooth (for an overproof) flavor adds an otherworldly dimension to all manner of mixes.


You’ve been drinking tequila all wrong

We all know that face. The one where your eyes close as your lips purse together in loving disgust. Nose wrinkles erupt as your throat screams that you will hate yourself in the morning. You’ve just had some awful tequila and it feels so bad, it’s good.

It’s for this reason that tequila has gotten a bad rap. It’s the go-to terrible life choice in a very small glass, alongside it’s somewhat classier colleague, Jagermeister.

Your young adult days of barely-legal drinking may have you believing you've tried it all that every bottle of the golden — or at a push, silver — liquid is the same, and that it should be drunk with a singular purpose in mind: to get smashed.

If that's the case, for shame, you've mistreated tequila and clearly haven't seen her true potential. Here's how to treat her right and appreciate her for the fine spirit she is:

1. BUY BETTER

Like with most alcohol, the quality of the product will lead to a much better liver-poisoning experience.

With more distillation comes more flavour and less face pulling. Good tequila should be smokey not tart, smooth not jarring. So please, step away from the nasty stuff and move towards better choices.

If you have the means, do buy something like the new Montelobos Mezcal. Technically mezcal isn’t tequila, but rather tequila is a type of mezcal (agave spirit) — think of it as tequila’s smokier, fancier "cool aunt". Either way, we’ll allow it because Montelobos' smooth, fruity, yet smokey taste is far superior to nearly anything you'll find in the "shooter aisle". Then again, at R600 a bottle we'd hope so.


We&rsquove All Been Drinking Starbucks Bottled Frappuccinos Incorrectly And I'm Mind-Blown

Every so often, we all realize that we&rsquove been using a product completely wrong for years and are mind-blown when we figure out its intended use. This, friends, is another one of those times. The bottled Starbucks Frappuccinos you&rsquove been drinking straight out of the fridge aren&rsquot called "bottled chilled lattes" or "cold mochas" for a reason. They actually turn into the iced blended Starbucks drinks you&rsquove come to know and love. if you freeze them.

TikToker @naatalie_lee put this revelation to the test. She heard on TikTok, of course, that you&rsquore actually supposed to put Starbucks' bottled Frappuccinos in the freezer for them to turn into, you know, a Frappuccino. She tried it with a bottle of the vanilla-flavored Frappuccino by putting it in the freezer for a few hours. When she pulled it out, it still looked like liquid. Once she shook it, though, it turned into a blended iced drink.

Yes, folks! We have looked like straight fools this entire time drinking melted Frapps. In the comments, TikTok users said they were always so confused as to why the drink was called a Frappuccino when they drank it like chilled coffee. Someone who claimed to be a Starbucks employee said they didn&rsquot even know about this.

We all accepted it for what it was and never questioned it. This is definitely not the first and certainly not the last time we&rsquoll do that. It&rsquos fine, though, because now we know about this one!


How to Make a Strawberry Daiquiri

Here&rsquos the nice thing about cocktails: You can pretty much adjust any recipe to your taste. Want it frostier? Add more ice. Like your drinks strong? Add more rum. Dying to feel like you&rsquore on an island? Use coconut rum instead of silver. This recipe makes about four cocktails depending on the size of your glasses, so invite your friends over and fire up the blender.

Ingredients

  • 1 cup (8 oz.) light rum
  • 4 cups (32 oz.) frozen strawberries (if you only have fresh, remove the leaves, hull and chop the berries and add extra ice)
  • ¼ cup (2 oz.) simple syrup (homemade or store-bought see below for instructions)
  • ½ cup (4 oz.) lime juice
  • Ice to taste

Step 1: To make simple syrup, bring 1 cup water to a boil and stir in 1 cup sugar until dissolved. Let cool.

Step 2: Add the rum, strawberries, simple syrup and lime juice to a blender.

Step 3: Add the ice. Start with a ½ cup and add more later if you want it thicker.

Step 4: Pulse the blender on low a few times to warm it up. Blend on high until smooth. Taste it to see if it&rsquos to your liking and adjust rum or ice accordingly.

Step 5: Serve in a glass (we like margarita glasses) with a lime wedge or strawberry on the rim.


Rhubarb-Rosemary Daiquiri

Rhubarb does not make an appearance in many cocktails, and that's a shame because it's delicious. It's also not the easiest vegetable to juice, but drinks like the rhubarb-rosemary daiquiri make every minute of effort worth it.

This recipe really is one of the most unusual cocktails you will find. The combination of rhubarb juice and rosemary syrup with light rum is a pure delight. It's an adventure in flavor and the perfect way to use up any leftover rhubarb from your garden.


Daiquiri

In the world of rum there are iconic drinks and then there are ICONIC drinks. While most people may not be familiar with the Palmetto or the Twelve Mile Limit, just about everyone the world over knows of the Mai Tai and the Mojito. Both drinks are standard-bearers for rum, but both also share a common ancestor – the most iconic rum drink of all, the Daiquiri.

A simple rum sour, the Daiquiri is perhaps the single most important rum drink ever created, and one more abused than any other as well.

Fresh lime juice, rum and just the right amount of sugar should mix together to form an incredibly refreshing drink. This is a cocktail that you want to sip when the weather is warm and you need something crisp. Unfortunately, there has been a tendency of mass-produced daiquiris to somewhat sully the reputation of what I consider to be the world’s most perfect drink.

If you look above, you’ll notice that nowhere in the recipe does it call for Sweet & Sour mix or a special daiquiri machine to make the drink. In fact, the original daiquiri requires no blender of any sort.

The daiquiri is said to have originated in Cuba at the end of the 19th Century, but its roots stretch back much further. Rum, sugar and lime was hardly a new idea by the time the daiquiri came into being. The most famously recorded early example of the rum sour comes from the British Navy in 1740 when Admiral Vernon started issuing sailors their rations of grog – a mixture of rum, sugar and lime.

After the Spanish-American War, American servicemen and industrialists found themselves spending a lot of time in Cuba. Here is where legends start to mingle with mixilogical history. As Wayne Curtis points out in his masterful And a Bottle of Rum, there are several distinct stories detailing the creation of the daiquiri. Most credit an American by the name of Jennings Cox, who managed mines near the town of Daquiri, in Cuba. From these facts the story fragments into versions involving him creating the drink because he was out of gin (unlikely), he was hosting a collection of dignitaries including Facundo Bacardi, or that he did not invent the drink at all but simply gave the drink its name.

Other possible histories involve another American, William Shafter. According to legend, Shafter took the preferred libation of the Cuban rebels (rum, sugar and lime) and added America’s greatest addition to mixology: ice.

Whatever the actual origins of the drink, it was a hit.

By the time the US found itself locked in the grips of Prohibition, Americans were flocking to Havana to sample daiquiris of all shapes and sizes. The drink grew and evolved as the more well-known bars and bartenders in Havana tried to find more and newer ways to tickle the American palate.

Perhaps most famously – when it comes to daiquiris – was La Florida and its most famous bartender, Constantino Ribalaigua Vert (aka El Grande Constante). The Big Constante took the daiquiri to new and dizzying heights and drew praise from the glitterati of his age, as well as the faithful following and patronage of one Ernest Hemingway.

Constante created numerous variations of the daiquiri. The number 1, or original daiquiri, was made with 2 ounces of Bacardi rum, 1 teaspoonful of sugar and the juice of one half of a lime (the famous La Florida Cocktail Guide says “lemon” but the Spanish side of the recipe says limon verde or green lemon – meaning lime). Other versions added Curacao (the #2), Maraschino (the #4 and eventually Floridita Daquiri) and finally grapefruit juice, Maraschino and a bigger helping of rum (the famous Hemingway Daiquiri).

Anyone who has studied American Literature probably knows that Ernest Hemingway was quite fond of daiquiris during his time in Havana. If there was one thing that Hemingway was famous for other than his incredibly dry and sparse prose, it was his Herculean drinking – especially of my favorite drink.

One thing that might not be as well-known though is that the manly man that was Papa Hemingway liked his daiquiris blended.

But Dood, you just argued that blended daiquiris were wrong! You’ve said so many times!

Somewhere along the way in Havana, people figured out that you could achieve the proper dilution and frigidity of a daiquiri by mixing it in a blender. This isn’t as much of a leap as you might think.

The original recipe calls for the drink to be shaken with cracked ice. It’s a small step from that to crushed ice, and a daiquiri served over crushed ice is an incredibly tasty treat – a daiquiri frappe!

In Cuba and Spain today, in fact, you can order your daiquiris either way. On particularly warm days it can be difficult to find a better way to enjoy a daiquiri than to prepare it normally (no blender) and then strain it into a cocktail glass or Double Old Fashioned glass filled with crushed ice. The drink stays blindingly cold and there is no way you’ll have any ice left when you finish it after downing it in 2 or 3 “sips.”

When it comes to rums, the daiquiri continues to be one of the most versatile and interesting drinks ever. Purists will insist that you can only make a daiquiri with white rum (some will go so far as to argue only white Cuban rum or only Bacardi White). I find this to be an overly-rigid definition. The daiquiri is a drink that lends itself to experimentation.

One of my favorite drinks is what a lot of bartenders today are calling an Añejo Daiquiri – a daiquiri made with aged rum. The differences as you move from one rum to another allow you to tweak the proportions of sugar to rum to lime to get just the right balance and find a daiquiri that suits any weather and any mood.

This may be one of the very few rum drinks which I encourage people to try with every rum they can get their hands on. It’s a drink tailor-made to be tailor-made. It is, to be bold, the world’s most perfect drink.

Question of the Day

What’s your favorite way to make your Daiquiri?

Comments on this entry are closed.

At home, I make my Hemingway style (without the larger rum pour).

When I’m out, a Daiquiri is a great way to determine if a bartender is trainable or not. Tell him or her you want a basic Daiquiri, not blended. If they know what to do, marry them (I heard that from someone once), otherwise, if they cheerfully do what you ask, you have one worth cultivating.

The Hemingway Daiquiri and classic Daiquiri are two of my favorite cocktails. Though I’ll be honest, I really think of them as two very distinct drinks with some basic similarities.

When it comes to a classic Daiquiri, I’ve lately been leaning heavily towards Havana Club anejo blanco. It really is just head and shoulders better than other white rums I’ve used, though my stash is going to be gone soon. I usually use TB White Sands and Neisson Rhum Agricole blanc as alternatives, though lately have been using Flor de Cana white and am liking it a lot.

Also worth mentioning, Derek Brown recently made me a Daiquiri using Cruzan Black Strap Navy Rum at The Columbia Room. It was phenomenal and a great example of how well this cocktail lends itself towards experimentation.

I’ll actually be covering all of the forms of the daiquiri, from the classic to the Floridita to the Hemingway to the Bacardi Cocktail. We’ll hit the Mojito and the Caipirinha and Ti Punch as well.

The most perfect of all drinks…
An absolute favorite (but you all knew that..).

I’m with Matt: it’s got to be Havana Club (I can only vouch for Cuban Havana Club). But I’d rather have work with Reserva or 3 Años.

My problem is that I am a sucker for muddled limes. I know it’s not IBA spec, but I’ve never met a lime cocktail that I don’t prefer with muddled limes, rather than lime juice.

Nice post, Matt — made me jump up and shake up a daiquiri!

Usually I’ll use 10 Cane or Fleur De Caña 4 year, sometimes just Cruzan white and on days when I’m feeling fancy I’ll splurge and use the Oronoco. as far as daiquiris using darker rums, I think the Night Flight Cocktail from CocktailDB with rhum agricole vieux, lime, and maple syrup is exquisite.

At the moment, I’m sipping a daiquiri made with a wild and funky Guadeloupe rhum agricole blanc called Rhum Bologne that recently came into my possession. The sugar and lime balance out this very assertive rhum quite nicely but still let the earthy funk shine through. Might have to bust out the cane syrup and step up to a ‘ti punch.

Getting some of the oil out of the zest definitely adds a special something to a daiquiri. I’m a big fan of muddling as well, though you have to do a little extra straining if you don’t want a lot of pulp.

My personal variation for a daiquiri using aged rum goes something like this:

1.5 oz Cruzan Single Barrel rum (alternately, 1/2 oz each of the Cruzan SB, Oronoco and cachaça)
2/6 lime
2/6 lemon
0.5 oz simple syrup
A slice of ginger
2-3 dashes grapefruit bitters

Muddle lemon, lime and ginger with the simple syrup. Add all other ingredients, shake with ice and double strain.

It’s a little bit more complicated than the ur-daiquiri, but all the basic elements are there and I happen to like the result a lot. The wood, sour, sugar and spiciness all play off of each other rather well.

I had been making our Daiquiris and Mojitos with 10 Cane until last evening, when I did up a Daiquiri for my Bride with a different rum. One sip later, her nose squinched up and a great frown on her face, she declared that there was something very, very wrong with this drink, and she’d be having none of it. I guess I now have the definitive answer to your question: Daiquiris here are made with 10 Cane (and, oh yeah—a little less lime than you suggest).

Thanks for the history, it was a lot of fun.

Frankly, I prefer Old New Orleans Crystal in my daiquiris. I know its not a particularly dry white, but it gives it some heft and that just takes it over the top for me. I went crazy one time and used gomme syrup instead of sugar and, man, it had a velvety mouthfeel that was fantastic. Although if its as hot and humid as it is where i live that may not be the best option for July. Still, ONO is my fav

ONO Crystal is a fantastic rum for daiquiris. I should have put that on my list.

I think the only reason it didn’t occur to me is that it’s still not available here in California. That needs to be corrected.

As far as muddling limes into a daiquiri, the main thing that does is introduce a bitterness from the peel oil and pith. That can really add something interesting to the drink, and gives you a sort of daiquiri/caipirinha cross. I’ve been known to occasionally throw a dash of Peychaud’s or grapefruit bitters into a daiquiri from time to time…

10 cane, 10 cane, 10 cane… Is it just me, or is that stuff almost completely lacking flavor? It’s like the vodka of rums. I can see why someone would like it, but to me, it robs the the daiquiri of something deeply important: the taste of rum.

funny but i tend to favor a “standard” daiquiri that’s a little on the sweeter side – a mix that’s 2 oz of rum + 3/4 oz each of simple syrup and lime juice – yet in a Hemingway, i like it a little more on the tart side. don’t know why.

my first real light or silver rum was appleton white and i still like this in a daiquiri but prefer ED 3 or in a pinch i’ll grab my bottle of matusalem platino.

@ Bill Connelly: That’s the fun thing about rum I think — a rum that hits so many right notes for one person can leave another person flat. Then just as often those same two people are in total agreement as to the wonders of another rum.

I think 10 Cane is very good, and it’s one of very few white rums I would consider sippable as well as mixable. Good balance of flavor with no harsh white rum alcohol burn and more depth and maturity than most. Subtle, approachable for many who would shy away from more aggressive flavors, but still one I quite like.

WOW! So much to comment on…

First, I love daiquiris. They are the pefect cocktail..I like to keep it simple with the sugar (or simple syrup) and the lime. Now on to the rum…this is where you can have some fun. I am a fan of the whites that have been mentioned.

10 cane and I have a on/off relationship…I truly love to take shots of this rum…I haven’t had great success mixing, but I recently used it in a Mai Tai (with Appleton 12) and it was awesome. We are an item again!

I tend to enjoy my daiquiris with darker rums too…my two favorites are MG Sugar Cane and Bacardi 8.

I am novice…how do get the lime to twist like that?

Mistahunter: I use a channel knife to get the lime peel in a long strip. It isn’t always easy because lime peels don’t tend to come away from the flesh as easily as orange or lemon peels do, but if you have a good, sharp channel knife you can make it work.

Once you’ve done that, just wind the peel around a barspoon in a spiral fashion, hold tight (but not tight enough to break) for about 30 seconds and you should be set.

It won’t last forever – it does straighten back out on its own, and because the lime is a little more troublesome than a lemon or orange it can be a bit time consuming. If you want it to hold longer, prepare it ahead of time and leave it in the freeze or refrigerator. The cold will help it hold its shape longer.

Dood, I got to thinking about it last night and it occured to me that in a Daiquiri the proper rum is most likely a Cuban, say Havana Club Anejo Blanco. But being in the U.S. using this rum is impossible so if I want a Cuban style I usually go with Matusalem Platino or say “to hell with the Cuban,” and stick with Old New Orleans Crystal.

But I am very curious, having never tasted it, is Havana Club even that good? Not even just the white rums, but any of it? I assume its fantastic, but I also think that may just be because its forbidden. So my question is is Cuban rum all that it’s cracked up to be? Does it make a superior daiquiri? Mojito? Or am I better off with Matusalem and ONO?

My problem is, not being in the US, I can’t compare Cuban Havana Club to the Bacardi knockoff made in Puerto Rico.

Havana Club is pretty good, however, it certainly isn’t the king of Cuban rum. Their anejo blanco is kinda rough, but they exponentially improve over the range of the brand. But it’s what I preferentially use in daiquiri (well, the anejo Reserva or 3 Anos). Ron Santiago is a (probably better) alternative.

Great post! Can’t wait to hear some more about all the daiquiri variations up you sleeve.

As the weather has turned here in Chicago (finally), I’ve been consistently shaking up daiquiris and mai tais. And I’m a recent convert to the Floridita. I’ve had wonderful luck with Appleton White. Out of curiosity, though, I picked up a bottle of the Mount Gay Silver Eclipse tonight and whipped up a Floridita. Wow was it terrible. Am I crazy? I’m pretty new to the rum scene and I’m wondering what to do with this barbados rum, because I sure won’t be making daiquiris with it. Any suggestions about where this rum will shine?

Mount Gay Silver is not a rum you’ll ever make shine, Rafe. Best bet is to bury it in some 10-ingredient tiki punch or grog that’s three rums deep where you don’t have to depend on the light rum to carry the drink.

I tried the daiquiri last night with 10 Cane….two thumbs up! It was very good.

I’m a fan of MG Silver…for me, it works in a shot and in daiquiris/mojitos.

My go-to here in VA (with a state-run ABC) is:
3oz Angostura 1919
the juice from 3/4 of a lime
a dash of simple syrup, or a few pinches of sugar

Shake (optional) and serve over ice in an old-fashioned glass.

Depending on the quality of the limes, I sometimes have to add the juice of a whole lime. The Angostura brings enough sweetness to the table that you need very little syrup or sugar to balance things.

Been reading RumDood for a while, but just commenting now…. My mom (just turned 70) loves strawberries, and during the week-long birthday party I followed Darcy O’Neil’s lead with the following:

2 oz Matusalem Platino
0.5 oz lime juice
0.25 oz simple syrup
4 large or 6 small fresh strawberries, hulled

Muddle the strawberries well in the shaker. Add remaining ingredients and stir to extract a little more strawberry juice. Shake with ice and fine-strain into a cocktail glass.

The pectin from the strawberries makes it smooth as silk, and the lime and strawberry juice + simple syrup balance exactly to create a drink neither too sweet nor too tart. I think I’ll be alternating these with Mai Tais as long as the supply of strawberries lasts.

I’m a big fan of mixing and matching rums in my daiquiris and playing with proportions accordingly. My latest venture was a daiquiri with Old Monk. It won’t be an everyday cocktail, but the buttery smoothness was pretty appealing.

Ummm… I love daiquiris. The other day I tried the strawberry daiquiri with this recipe and… it’s delicious!!

Lemon filets from 1 lemon
Stir sugar with lemon filets until melted and pour it over the ice and rum, add a lemonseizt.

Since I can’t trackback I’m commenting with a link to my Federal Glass Shaker Daiquiri recipe.

Okay, I’ve just started mixing daquiris and on a whim I put this together:

1 shot flor de cana 4yr (I think the glass is 1.5 oz, still waiting for my jigger)
.5 shot simple syrup
.25 shot cruzan black strap
juice of 1 lime
3 ice cubes

Shaken and strained. A trick I discovered by accident was to rinse the glass out and put in in the freezer wet – the little bit of water not only chills the glass faster but it melts into the drink giving it just a touch of extra dilution. Overall the drink was delicious although just a bit sweeter and not quite as acidic as I would like – once I get the ability to properly measure I will work on getting the right balance. The main point though, is the small bit of dark rum – it really adds a unique dimension to it.

3/4 oz simple syrup
3/4 oz maraschino liquor
1 1/2 oz fresh lime juice
3 oz white rum (I like the Flor de Cana that you recommend)
Shake with ice cubes and strain into a chilled 6 oz cocktail glass.
To get the correct taste on the lime juice I use a Mexican citrus juicer I cut off the tip of each side of the lime so that the juice can flow freely and then I turn the lime half on its side and squeeze it a second time so that I can get the remaining juice and the oils from the peel.


10 Wine (Yes, Wine!) Floats to Make This Summer

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


You Don’t Need to Ingest Protein Right After You’re Done Working Out

“It’s a highly overstated gym-culture myth: You have a 30-minute anabolic window to ingest your protein,” says Wiss. “What really matters is the total number of grams of protein you get throughout the day, and that it’s evenly distributed throughout the day. Timing is low on the list of dietary priorities.”

So rather than choke down a protein shake the minute you get into the locker room, Greene suggests spacing out your protein consumption into five small meals eaten throughout the day.


How to Make the Lost Lake Cocktail

The Lost Lake is the signature drink of the bar, and is actually very easy to make – assuming you have the ingredients.

One of the things I liked about this drink is that with the exception of the passionfruit , it didn’t have much in the way of truly obscure ingredients.

Sure the average person may not have Jamaican rum, maraschino liqueur, or Campari – but those are common enough that if you’re even a little bit of a hobbyist you might have them on the shelf.

Ok ok, maybe this isn’t quite as simple as a vodka soda – but for tiki drinks, it isn’t too bad.

A Lost Lake cocktail consists of:

  • 2oz Jamaican Rum (I was out of Smith and Cross, so used Doctor Bird)
  • .75oz Passionfruit Puree
  • .75oz lime juice
  • .5oz pineapple juice
  • .25oz Campari
  • .25oz Maraschino Liqueur

Simply add all to a shaker, shake, and strain over crushed ice .

As with many passionfruit heavy drinks, it has a beautiful orange color to it, and I’m happy to report it lives up to my expectations.

It’s one of those drinks where if you look for any particular ingredient, you can find it. Which is saying a lot considering there are some pretty strong flavors in this drink.

It was a bit more tart than I was expecting, so be aware of that when making it. But the funky Jamaican rum tastes great with the passionfruit , and the Campari gives it a subtle bitter finish that I personally really like.

If you’re looking for a summer staple cocktail to make for guests, you could do a lot worse than the Lost Lake.

Now I just can’t wait to put this COVID stuff behind us, so that I can actually fly out to Chicago and try one for myself.



Comments:

  1. Shaye

    Thanks for the valuable information. I took advantage of this.

  2. Ormund

    It seems to me that the idea in this article is not fully disclosed. Author, can you add something to this?

  3. Nalar

    I read it with great interest - I liked it very much

  4. Elpenor

    It will be last drop.

  5. Emile

    The props are obtained



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