Recipes

Recipe: Robaire’s Daiquiri

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This recipe has a century of development. Half a century of my father, Pierre Marot Purves and half a century of my huspand Robert Van Buren Pollard. I remember as a child, competing with brothers to have the privilege of smashing the ice cubes in a canvas bag with a wood mallet. Pierre also made a mean Old Fashioned, but even after I reached the exalted age 21 (which was when my father allowed us to have a cocktail in his house), I could never get past the first sip of his Old Fashioned, His daiquiri was another story. I used to go back and pour what was left over in his cocktail shaker and pour it into my coupe glass. I still do.

Robaire's Daiquiri

2019-07-06 16:12:15

This daiquiri represents a century of experience: 50 years from my father, Pierre Marot Purves and 50 years from my husband, Robert Pollard.

Ingredients

One part freshly squeezed lime juice
One part caster or superfine sugar
Three parts white rum (Ronrico is fine)

Instructions

Place all ingredients (no ice) in cocktail shaker.and shake vigorously to completely mix the ingredients.
Crush ice either in an electric or manual ice crusher - or with mallet and a canvas bag.
You will need approximately 1/2 cup crushed ice for each drink.
Place crushed ice in insulated cooler
Fill a coupe or stemmed cocktail glass with crushed ice.
Pour daiguiri mixture over the ice.
Garnish with a fresh wet sprig of Kentucky Colonel Mint which has been dusted with powdered icing sugar.

By Robert V. Pollard

Kitchen Detail https://lacuisineus.com/

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Nancy Pollard

After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.