1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Again like the Bacardi its name is truly Cuban, Daiquiri being the name of a city in the southeastern part of that famous island not very far from Santiago. The two cocktails are quite similar, the difference ly ing in the inclusion or omission of the grenadine sirup. Both are good. Daiquiri is pronounced Dah-\e-re6.

Frozen Daiquiri

1 lime—^juicc only 1 teaspoon sugar 1 dash white maraschino liqueur 1 jigger rum

Place the lime juice and sugar in an electric mixing cup, dash on the white maraschino liqueur, and add the rum. Fill half full of finely crushed ice (shaved ice won't do) and place cup under the electric mixer. Let it whirr until the mixture is well frapp^d . . . until it is practically a sherbet. Strain in a saucer- shaped champagne glass using an ordinary kitchen wire strainer. Shake from side to side and tap rim of the strainer with spoon to force the fine icy particles through the mesh. During the good old summertime a new sort of cock tail, with rum for its basis, has taken New Orleans by storm—a sort of snow storm. If you have not met the Frozen Daiquiri just picture a champagne glass filled with snow, cold as Christmas, and as hard as the heart of a traffic cop. You'll have to have something beside the old reliable cocktail shaker to produce this one. It must be whirred to its icy smoothness with an electric drink-mixer—^the kind used in making a malted milk. It is also called "West Indies Cocktail." Sixty-one