The Origins of the Daiquiri and How Commercial Bars Can Serve Them


Serving up well-made favorite drinks at a bar or restaurant is the perfect way to get repeat business. And one of the most favorite alcoholic drinks on the menu? That would be the daiquiri. Originally consisting of a simple mixture of rum, lime, and sugar, this drink dates back to the late 1800s. And yet it still maintains its place on the top of customers’ lists. Often associated with tropical vacations, it’s should be on every commercial bar menu, no matter the time of year.

History of the Daiquiri and Different Variations

A U.S. mining engineer based in Cuba during the Spanish-American War, Jennings Cox wanted to protect his workers from outbreaks of yellow fever. At that time, lime and alcohol were used to protect against the disease. So in the small mining village of Daiquiri, Cuba, Cox combined rum, lime juice, sugar, and cracked ice. This became the earliest known version of the daiquiri.

Then during the early 1930s, Constante Ribalaigua, a bartender at the El Floridita bar in Havana, created what would later be known as the Hemingway Daiquiri. Inspired by his fascinating guests who traveled from around the world to Cuba, one guest was author Ernest Hemingway. As the story goes, Hemingway went to use the restroom at El Floridita and overheard patrons talking about how wonderful the daiquiris were. Ordering one for himself, he would like it with more rum and less sugar. Which is how the Hemingway Daiquiri (or Papa Doble) was born. To this day, a large group of American bartenders makes a yearly pilgrimage to Ribalaigua’s grave to celebrate the “Cocktail King of Cuba.”

How Daiquiris Became Popular in the United States

By the 1940s, rationing on grain alcohol during wartime made whiskey and vodka harder to obtain in the U.S. So the daiquiri grew in popularity due to rum being more plentiful due to trading between the U.S. and the Caribbean.

As the taste of a refreshing daiquiri became more prevalent at restaurants, hotels, and resorts, the daiquiri started to take on new variations. By around 1952, the earliest known recipe for a frozen strawberry daiquiri was published.

And in one state, the word ‘daiquiri’ has become synonymous with their drinking culture. In Louisiana, the drive-thru daiquiri stand first appeared in 1981 when their laws were more lax. Served in a styrofoam cup with the lid taped and the straw on the side, these frozen daiquiris aren’t the traditional version and may contain a different type of liquor. But its popularity is unmatched.

Ways to Incorporate the Daiquiri into Bar Menus

Serving daiquiris on your drink menu is a great way to increase customer satisfaction and profits. From a spicy ancho chile version to ones that incorporate chocolate or use vodka instead of rum, the possibilities are endless. And mixing daiquiris in any form is quicker and easier with a Vitamix. With containers designed for easier cleaning, Making cocktails with Vitamix means using a blender that’s powerful enough to chop ice completely and incorporate all ingredients without leaving behind chunks. So drinks are smooth and tasty every time they’re served.

Swing by our showroom to pick up bar supplies so your customers can enjoy the best daiquiris. Don’t forget to take advantage of our discount: