Mai-Kai's Floridita Daiquiri - Authentic recipe? - Tiki Drinks and Food

C CincyTikiCraig Tiki Socialite Cincinnati, Ohio USA Joined: Mar 31, 2009 Posts: 467	C CincyTikiCraig Posted posted on Fri, Sep 17, 2010 7:55 PM On 2010-09-17 18:33, Hurricane Hayward wrote: Check out the Rumdood link above. He has a lot of great info on the history of the Floridita. Might answer some of your questions. The that Rumdood link confirms that it is in fact maraschino liqueur, not the juice from the candied cherries in Hemingway's daiquiri. For those who haven't tried it, maraschino liqueur has nothing to due with maraschino cherries. Maraschino liqueur is a clear, dry-ish liqueur made from Marasca cherries and includes the crushed pits in the distillation, which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered. Maraschino was a key ingredient in many 19th & early 20th century cocktails, Jerry Thomas' Bon Vivant's Companion & Harry Craddock's Savoy Cocktail Book are both filled with recipes calling for Marashino Liqueur. The liqueur fell somewhat out of favour in the post-war period and is currently enjoying a renaissance thanks to the rebirth of pre-prohibition cocktails. Luxardo is the gold-standard brand. [ Edited by: CincyTikiCraig 2010-09-17 22:12 ]

On 2010-09-17 18:33, Hurricane Hayward wrote:
Check out the Rumdood link above. He has a lot of great info on the history of the Floridita. Might answer some of your questions.

The that Rumdood link confirms that it is in fact maraschino liqueur, not the juice from the candied cherries in Hemingway's daiquiri. For those who haven't tried it, maraschino liqueur has nothing to due with maraschino cherries. Maraschino liqueur is a clear, dry-ish liqueur made from Marasca cherries and includes the crushed pits in the distillation, which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered. Maraschino was a key ingredient in many 19th & early 20th century cocktails, Jerry Thomas' Bon Vivant's Companion & Harry Craddock's Savoy Cocktail Book are both filled with recipes calling for Marashino Liqueur. The liqueur fell somewhat out of favour in the post-war period and is currently enjoying a renaissance thanks to the rebirth of pre-prohibition cocktails. Luxardo is the gold-standard brand.

[ Edited by: CincyTikiCraig 2010-09-17 22:12 ]

Post #554513 by CincyTikiCraig on Fri, Sep 17, 2010 7:55 PM