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Cuba has a readily available supply of rum, limes and cane sugar which made the Daiquiri a fast favorite at the turn of the twentieth century - a status it has kept ever since. Rum and lime has perfect chemistry, add some sugar to balance and you can feel the Caribbean rhythms.

Three ingredients make up this true classic, that also has endless variation possibilities - try it with the addition of Maraschino liqueur and a squeeze of fresh grape fruit. This versatile combination has made a firm stamp on cocktail culture since its humble beginnings more than 100 years ago.

Ernest Hemmingway used to drink at La Floridita in Havanna, Cuba, where he sat in the same bar stool and drank Daiquiris. These were expertly made by the barkeep, who is said to have squeezed every lime by hand, in order to get the freshness and the oil from the peel.

Aged rums work brilliantly too. I have tried many recipes but one i particularly like is with Angostura 1919 Rum, Velvet Falernum, fresh lime and home made fig syrup. Believe me, it is as good as it sounds. Frozen variations are now thankfully being put to the basement for storage and only to be brought out pool-side on a sunny day…

Recipe in episode:
7cl Havanna Club Light Rum

2-3cl Fresh Lime Juice

2cl Sugar Syrup

Shake and strain into a pre chilled cocktail glass, garnish optional

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