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Embrace the Daiquiri, Summer's Most Underrated Cocktail

The shaken—not frozen—version of JFK's favorite drink proves to be more delicious when the blender is not involved.
Photographer: Janelle Jones/Bloomberg; Food styling: Liza Jernow

The classic daiquiri, a trio of rum, sugar, and lime, is the cocktail equivalent of the golden ratio or the little black dress—an exemplar of simplicity with stunning power. Despite its current reputation as a fruity, frozen confection pumped out of a machine garnished with neon LEDs, much of the cultural legacy of the daiquiri remains rather steel-jawed, even macho: A favorite of President John F. Kennedy, it was the signature drink at the Army and Navy Club in Washington.

An American mining engineer, Jennings Cox, is credited with introducing the drink to the wider world. He christened it while working in Cuba in the 1890s, naming it after Daiquirí, a nearby beach town. Mixology godfather David Embury enshrined what we now consider the classic daiquiri formula in his landmark 1948 book, The Fine Art of Mixing Drinks. He listed it as one of the five fundamental cocktails, alongside the Martini and the Old Fashioned.