A daiquiri is completely different than a frozen daiquiri – also a pic of me with a hi-top fade
Her: What the…?
Me: Well, I did ask for a hightop fade.
Her: You did?
Me: Of course I didn’t! Look at me! I look like Kid from Kid ‘n Play.
Because of the insane heat in New York the past few weeks, been trying to do whatever I could to keep cool.
One thing was to go out with my buddy PB to a place around me called the Gin Mill and ask for a daquiri.
Like always, the waitress said, “We don’t have a blender.”
For pete’s … let’s clear up something right now: A daiquiri is as different from a frozen daiquiri as a yogurt is from frozen yogurt. As different as chocolate is from hot chocolate.
They’re completely different things.
Don’t know when it started that people think that the only daiquiris that exist are the frozen kind. At it’s most basic, a daiquiri is limeade and rum. That’s it.
Here’s my version of it:
- Shot of light rum
- Juice of one-half lime
- 1/3 to 1/2 shot of sugar syrup or agave
- Ice-filled glass
- Top off with seltzer or water
And when it comes to beating the heat, that plus a fan is the classic way to do it.
A recent Esquire article titled, In Defense of the Daiquiri had the exact same issue with the blender and noted that, “It’s one of those cocktails that’s hard to make well because you can’t hide.”
I’ll tell people that’s why I drink them.
But that’s a lie.
You and I know that the real reason is that I just like to get rum into my fat belly.
Her: Oh, it doesn’t look that bad. Bring your big head over here.
Her: (hugging my head) It’ll grow back. (thinking) What’s the circumference of this thing?
Location: 21:00 yest, thrust, parry, thrust on the UWS
Music: Pretend the water is champagne and fill my glass again and again
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