Post #776086 by mikehooker on Fri, May 19, 2017 9:33 AM

On 2017-05-19 06:30, AceExplorer wrote:

On 2017-05-18 18:54, mikehooker wrote:
Good thing I have three more bottles of this stuff in reserve cuz it's going fast. Daiquiri time. All the time.

Mike, have you attempted re-creating the Floridita daiquiries? Gawd, those were good...

Precisely my new purpose in life. I've nearly killed this first bottle trying to get those Daiquiris just right. The published recipes are not correct and I've toyed with countless changes in measurement, technique, etc. Don't get me wrong, these are wonderful, just not quite the same as what I had at Floridita.

I actually was thinking about starting a component study of the Cuban daiquiri thread because I believe there are differences in the products they have there that make it nearly impossible for us to recreate them in the states. First and foremost, the entire time I was in Cuba, I never saw a lime. All the bars had their lime juice in squeeze bottles. The fruit markets I went to had no limes. What are they using?! Is it something imported from Venezuela? Is it something frozen and thawed? Is it Key Limes? I even considered the possibility they're using lemons but think the flavor would be noticeably different. Unless their lemons are wholly different than ours. Then you have the sugar to consider. How different does Cuban grown sugar taste than what we have here? I need answers!