Brugal Extra Dry Daiquiri

 

Did you know that July is national daiquiri month? Not that I really needed an excuse for a cocktail, but frankly, most daiquiris are too sweet and filled with icky syrups and artificial flavors. Not exactly a cause for celebration.Let’s talk about the history of the daiquiri for a second. It is believed this drink was conceived in the early 1700s by British sailors, and was originally just lime juice, a touch of sugar, and rum – poured over ice. Somehow, when those frozen drink machines became popular, the drink turned into all sugar and ice, with a splash of rum and flavoring. Not cool.

Dry Brugal Rum has totally changed my mind on the idea of a good daiquiri, and they’ll change your mind too once you sip one of these refreshingly delightful concoctions. I encourage you this weekend to try making (or ordering at your favorite bar) a dry daiquiri. It’s the real deal. Cheers – no blender required!

Brugal Extra Dry Daiquiri

• 2 ounces Brugal Extra Dry Rum


• 1 ounce fresh lime juice


• .75 ounces simple syrup

Directions: Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wheel.

Hemingway Daiquiri

• 1.5 ounces Brugal Extra Dry Rum


• 1 ounce fresh ruby red grapefruit juice


• .5 ounces fresh lime juice


• 1 barspoon Maraschino liqueur

Directions: Shake and strain, server in a coupe. Garnish with a lime wheel.

Dominican Daiquiri

Created by Jason Mendenhall, The Wayland

• 1.5 ounces Brugal Extra Dry Rum


• 1 ounce fresh lime juice


• 1 ounce basil and mint syrup


• .25 ounces ginger juice


• .25 ounces homemade ginger ale

Directions: Garnished with basil and lime wheel, served in a coupe glass. Shake all ingredients with ice, fine strain into a coupe glass and garnish with lime wedge

- See more at: http://www.plumdeluxe.com/dry-daiquiris#sthash.l3xu8IQt.dpuf

Brugal Extra Dry Daiquiri

Brugal Extra Dry Daiquiri