Tell us Elliot, in your view what is it about the Daiquiri that has made it a constant throughout drinking history?

In my opinion there are a few things. The cultural influence behind it is an enormous thing, as there’s an element of adventure and lifestyle behind its conception and its consumption. Beyond that, it’s fantastically simple in its ingredients, and yet can be so good (and occasionally bad). Plus, despite its simplicity, there is still every opportunity for a bartender to put their individual touch on it. No two Daiquiris are ever really the same.

What external influences have inspired you from the era you have chosen?

Well, we went with Disco, so it’s obviously got some real cheese to it. Disco, like the drink itself, is pretty timeless – it might change faces but never its heart. Disco essentially involves black lights and bright colours, so that’s what we went with: the drink is deepest, darkest black, and is garnished with brightly-coloured sweatbands around the rim. We also wanted to run with some of the classic confectionery from the time, such as BlackJacks and Fruit Salads, hence the name and the flavours.

What cues from the era have you included in your drink?

Apart from the above, the flavours are pretty disco. Lots of melon, mandarine, along with spicy and coconutty flavours; easy stuff, but balanced and kept on the backseat so that the rum can shine. The result is fun and fruity but still a little on the dry side and a dash of absinthe really makes it taste a little like the famous sweets.

Tell us about your Daiquiri and why people should drink it on National Daiquiri Day.

It’s the BlackJack Daiq! Bacardí Carta Blanca shaken with melon, pimento, lime, orange bitters, coconut and a touch of anise. It’s tasty, it comes with sweatbands and a classic sweet. It’s just the right amount of disco without being outrageously sweet.

How will your bar be celebrating National Daiquiri Day?

Let’s just say I’ll be ordering much more limes than usual and the stocktake could look a bit funny.

Can you suggest one simple way that cocktail lover’s can elevate their Daiquiri making at home?

I get teased because I say this all the time, but salt. Grab an old bitters bottle (eg. 200ml Angostura), take 175ml water, and dissolve 3 teaspoons of sea salt flakes (it must be flakes). Add a single dash before shaking to any Daiquiri and I guarantee you it’ll taste amazing. I actually salt our sugar syrup at Cocktail Trading Company to speed up the process.

Blackjack Daiq

Bacardí Carta Blanca
Mandarin
Melon
Coconut
Citrus
Bittered Christmas spices

The Cocktail Trading Co., 68 Bethnal Green Road E1 6GQ.

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