Daiquirí is also the name of a beach and an iron mine near Santiago de Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.
Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled coupe glass.
Consumption of the drink remained localized until 1909, when Rear Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, D.C., and drinkers of the daiquiri increased over the space of a few decades. It was one of the favorite drinks of writer Ernest Hemingway and President John F. Kennedy.
by Alberto Soria, writer / Journalist specialized in Gastronomy, wines and liquors / University Professor.