| | | Nobody can improve upon the daiquiri.That was the sentiment given by Jonathan Downey, the proprietor of London's Milk & Honey, who spoke at an event I attended last month, celebrating t | | If you have trouble reading this email, go to the online version |  | |  | | | | | |  | | | | March 07, 2019 | | How to Make a Perfect Daiquiri, According to Rum Expert Kevin Beary
It's Both Simpler and More Complex Than You May Think | |  | | | | | | | Nobody can improve upon the daiquiri.
That was the sentiment given by Jonathan Downey, the proprietor of London's Milk & Honey, who spoke at an event I attended last month, celebrating the 10th anniversary of the World's 50 Best Bars list (Downey's topped it twice, in 2009 and 2010).
It came off as provocative, at first, because this event was partly conceived to honor innovation in the bar industry. But the more I thought about it, the more I realized that, of course, Downey was right. Nobody would ever make a more perfect cocktail than the daiquiri, because the daiquiri is already perfect—a strong and simple three-ingredient libation that follows the disappearing line between sour and sweet, refreshing and rich, directly into your mouth.
As easy as it is to make daiquiris, however, it's just as easy to ruin them. One need only take a few sips of the machine-dispensed lump of frozen red stuff puddling at the bottom of a cartoonish coupe glass to understand the extent to which people will go to fuck up this seemingly un-fuck-up-able drink.
But you will not be one of those people. No. You will be the opposite of one of those people.
That's because we've sought the advice of Chicagoan Kevin Beary, the knowledgeable barkeep who just opened the Bamboo Room—a 22-seat daiquiri den ensconced inside Paul McGee's tiki mecca, Three Dots and a Dash.
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