Daiquiris and not the Blended Kind

With the temperatures rising past the 90 degree Fahrenheit mark (93 degrees actually and 34 degree Celsius for everyone else in the world) I decided to make a drink that I have been waiting to make. A favorite of JFK and Hemingway, the Daiquiri is a classic of rum based cocktails. Named after a beach near Santiago de Cuba and made famous at El Floridita Bar en La Havana Vieja. Here is my attempt to make it.

Daiquiri (First Attempt)
1.5oz. Bacardi Light Rum
1/2oz. Fresh Lime Juice
1/4oz. Simple Syrup

Build over ice in a shaker. Shake well and strain in a chilled cocktail glass.

At quick smell, I get a very "Limey" smell to the cocktail. To the taste, I find the cocktail somewhat bland though it is very light and thirst quenching, I wasn't sure of the blandness was due to the Bacardi, so I decided to try out 10 Cane Rum as a substitute for the Bacardi.

10 Cane Rum is a rum from the island of Trinidad. Here is how the rum is described on the 10 Cane Rum website:

What is 10 Cane?
10 Cane is the super-premium rum created from first press Trinidadian sugar cane juice. It's crafted by the experts at Moët Hennessy, the world's premier luxury spirits producer. 10 Cane is THE WORLD’S BEST RUM.

Why is it called 10 Cane?
Traditionally, sugar cane stalks are harvested in bundles of 10. Additionally, it takes 10 sugar cane stalks to make one bottle of 10 Cane Rum.

What is "First Press Cane"?
10 Cane uses first press cane juice: the purest, most flavorful juice extracted from hand-harvested Trinidadian sugar cane.

How is 10 Cane created?
The process begins with specially selected Trinidadian sugar cane, which is hand-harvested and rushed to our nearby distillery where it is gently pressed. The distillate from the fresh press cane juice gives 10 Cane its unique character: light and smooth, yet flavorful.

The sugar cane juice is then fermented for 5 days in stainless steel tanks to allow for slow development of its unique aromas. The fermented sugar cane juice is then distilled twice in small batches in French pot stills ensuring optimal yet gentle extraction of the sugar cane aromas.

10 Cane is then aged for one year in vintage French oak barrels through which it achieves its distinctive light golden color, well-balanced mouth feel, and rounded finish. The sugar distillate is blended with a touch of extra old Trinidadian rum, which adds complexity and versatility.

What's the best way to drink it?
It's up to you. 10 Cane elevates all rum cocktails, including the Cuba Libre (Rum & Cola), Mojito, Daiquiri. You can even drink it neat or on the rocks.

Here is the recipe with the 10 Cane Rum:

Daiquiri (Second Attempt)
1.5oz. 10 Cane Rum
1/2oz. Fresh Lime Juice
1/4oz. Simple Syrup

Build over ice in a shaker. Shake well and strain in a chilled cocktail glass.

The aroma of the cocktail was very similar to the first one but you can taste the difference in the rums used. Where the Bacardi was somewhat bland, you can taste the cane sugar profile in the 10 Cane Rum in the Daiquiri. It wasn't any sweeter but it was definitely tastier and a bit more full bodied in flavor.

I would definitely recommend using the 10 Cane Rum or a similar rum in a Daiquiri rather than the Bacardi. I like it with a bit more flavor from the cane sugar. What do you gals and guys think. Let me know.

Until Then, Happy Drinking,
Sisco Vanilla