The frozen daiquiri was invented at El Floridita when bartender Constantino Ribalaigua blended the classic with shaved ice and when blenders became available to most of America, it rose in popularity and eventually became the sweet frozen concoction found at beachside bars at the Jersey Shore or in any college town. Enter the cocktail revival in the 90s and those classics are back, the frozen Daiquiri more refined and many variations on the classic.
“It’s one of those things that it’s kind of nebulous, like the history of every cocktail,” he tells us. “This was subject to interpretation, but the story I had heard was that a bunch of bartenders getting into a heated argument about politics or how to stir a cocktail or something, I don’t know, but then someone was like, ‘OK, well everyone needs a daiquiri time out.’ And then that phrase just caught on with the Boston restaurant scene.”
He goes on to say that the DTO is really just a mini Daiquiri and in addition to being something sipped to create a pause in a heated discussion or an emergency, it’s a bit of a wink and nod, saying “Hey, I’m in the industry. ” Shots of Fernet fit into this category, too.
Eater Boston reports a more specific origin story. They say that Thirst Boston founder Andrew Deitz came up with it when “he and some friends on Martha's Vineyard were discussing another's actions after an unfortunate situation and decided he'd have handled himself better had he had a daiquiri first. The ritual spread to Boston bartenders, and the DTO now appears on many menus throughout town.” It’s "a modern day drinking ritual that celebrates that act of taking a moment."
There’s even a website dedicated to the daiquiri, www.daiquiritimeout.com. As they say, “There is always time for a daiquiri. Even in the face of catastrophic emergency, in which life or death actually depends on immediate action, there is still always time for a daiquiri.”
We wouldn’t go that far, but a properly made Daiquiri is the perfect cocktail, best served in a coupe glass but in a pinch a martini cocktail glass. While the classic calls for white rum, experiment with the many wonderful rums out there including Plantation pineapple (Stiggins’ Fancy). Pick up the perfect glassware, including coupe and Nick and Nora style. Get an entire bar set and start your cocktail program off right. Pick up some cocktail reading like And A Bottle of Rum: A History of the New World in Ten Cocktails and be sure to expand your mixology repertoire with the Death & Co. cocktail book, one of our favorites. And now, for some recipes!
Dushan Zaric's Daiquiri from Employees Only, NYC
Frozen Banana Daiquiri
Substitute a high quality banana liqueur like Gifford’s Banane du Bresil creme de banane for the simple syrup.
1.5 ounce light rum
.5 ounce simple syrup (1 ounce banana liqueur)
1/5 ounce lime juice
Cherry or banana for garnish
Combine all ingredients (except for the garnish) with 1 cup crushed ice in a electric blender. Blend at a low speed for five seconds, then high speed until firm. Pour contents into a tall glass, top with garnish.