• The Juice of 1/4 Lemon or 1/2 Lime
  • 1 Teaspoonful Powdered Sugar
  • 1 Glass Bacardi Rum

Shake well and strain into cocktail glass.

“The moment had arrived for a Daiquiri. It was a delicate compound; it elevated my contentment to an even higher pitch. Unquestionably the cocktail on my table was a dangerous agent, for it held in its shallow glass bowl slightly encrusted with undissolved sugar the power of a contemptuous indifference to fate; it set the mind free of responsibility; obliterating both memory and tomorrow, it gave the heart an adventitious feeling of superiority and momentarily vanquished all the celebrated, the eternal fears. Yes, that was the danger of skilfully prepared intoxicating drinks . . . The word ‘intoxicating’ adequately expressed their power, their menace to orderly, monotonous resignation. A word, I thought further, debased by moralists from its primary ecstatic content . . . but then, with a fresh Daiquiri and a sprig of orange blossom in my button-hole, it meant less than nothing.”
–A short extract from Joseph Hergesheimer’s “San Cristobal de la Habana,” which contains much wisdom concerning Drinks, Cigars and the Art of Fine Living.

[Quoted by kind permission of the publishers, Messrs. William Heineman Ltd., and Messrs. Alfred A. Knopf, Inc.]


This recipe originally appeared on page
54
of the 1930 Savoy Cocktail Book