Sarah Brown: That bacardí flavor, it certainly makes a difference, doesn’t it?
Sky Masterson: Oh, yeah. Nine times out of ten.— Guys & Dolls
The Bacardí family began distilling rum in Cuba in 1862. Today it is the largest family-owned spirit manufacturing company in the world. In 1915, a bottling plant was opened in the U.S., but Prohibition forced it to close five years later.
Undaunted, Facundito Bacardí suggested that Americans should “Come to Cuba and bathe in Bacardí rum.” His offer was taken up with enthusiasm, and the American/Cuban tourist industry was born.
Caulkins’ Bacardi Cocktail is essentially a daiquiri (rum, citrus juice, and sweetener). Interestingly, Caulkins also lists a Daiquiri recipe in his Mixing Master manuscript. It is identical to the Bacardi Cocktail, except that the Grenadine is reduced to a half pony measure.
Ingredients:
- 1 jigger BACARDI RUM
- 1 pony GRENADINE SYRUP
- ½ LIME (juice of)
- SHAVED ICE
In a mixing glass, combine ice, rum, grenadine, and lime juice. Shake. Strain into a chilled cocktail glass.
Notes:
This does indeed taste like a daiquiri, though it tilts into full-on sweet territory. I found the pony of grenadine to be a little overpowering; it buried the lime (and the rum, surprisingly) a bit too much for my taste. I did use a different brand of grenadine this time, one that seems on the whole to be less tart than I’m used to. So, lesson learned there! I’m guessing Caulkins’ daiquiri is probably spot on. . .nine times out of ten.
Obviously, further research is required. She said with a completely straight face.