Did you know rum used to be an accepted form of currency in the United States? This was, of course, a really long time ago. Before whiskey and beer took firm hold of the American liquor scene, the US was all about the rum. So what happened? I blame frat boys and The Captain for our current view of rum, but these days rum is starting to find it’s way back into the hearts of craft liquor lovers. I’m not much of a hard liquor drinker, I tend to favor good beer and cheap wine, but after researching the history of rum for an article I wrote, I have a newfound respect. I also found the taste of Ten Cane Rum to be stellar, by far my favorite of all the rums I sampled.
I also realized that although most people think of that syrupy pink blended guy as a daiquiri, the original version is all about well made rum and some lime juice.
And I threw in some ginger simple syrup for good measure.
Ginger Lime Daiquiri
Yield: 1 cocktail with plenty of simple syrup for several more drinks
Ginger Simple Syrup:
- ½ cup water
- ½ cup sugar
- ¼ cup ginger, peeled and sliced
Ginger Lime Daiquiri (makes 1)
- 2 ounce golden rum
- 1 ounces lime juice
- 1 ounce ginger simple syrup
- Dash fresh ginger, grated with a microplane or fine zester
- Make the ginger simple syrup: Add water, sugar and ginger to a pan over medium-high heat. Stir continually until sugar has dissolved, remove from heat. Allow the ginger to steep until syrup has cooled to room temperature, about 20 minutes. Strain out the ginger and store simple syrup in a plastic squeeze bottle or jar in the fridge until ready to use (can be made up to a week ahead of time).
- Make the Daiquiri: Add rum, lime juice and ginger simple syrup to a shaker full of ice. Shake gently for 15-30 seconds, strain into a cocktail glass. Grate fresh ginger into the glass.
Ginger simple syrup also makes a fantastic addition to watermelon margaritas