Daiquiri Daiquiri Daiquiri (; ) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury's classic "The Fine Art of Mixing Drinks", which also lists some variations. "Daiquirí" is also the name of a beach and an iron mine near Santiago de Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also
Death in the Afternoon (cocktail) sugar cube and several dashes of bitters be added to the glass prior to the main ingredients. The cocktail is milky in appearance on account of the spontaneous emulsification of the absinthe (or substitute), and bubbly, which it takes from the Champagne. After the first sip, however, it becomes significantly less bubbly. Harold McGee, dining and wine writer for "The New York Times", said that it "seemed a waste of effervescence" (though substituting Pernod for the absinthe). Death in the Afternoon (cocktail) Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of