In honour of International Daiquiri Day, on the 19^th July, Ron Santiago de Cuba partnered up with a selection of bars in London- including Callooh Callay, Coral Room, Oriole, Amazonico, Laki Kane, and Trailer Happiness– to bring this timeless classic into the hands of rum enthusiasts across the capital.

The Daiquiri is renowned for being a cocktail of few parts, but an intricate test of balance to perfect. Foodepedia were invited to taste a selection of Ron Santiago de Cuba rum daiquiris across the Big Smoke.

With the tipple of choice expertly created and selected, the journey began at Notting Hill’s Trailer Happiness. Bringing a slice of the Caribbean to Portobello Road, Timmy Falzon introduced guests to the Mandarina.

Made up of Ron Santiago De Cuba Extra Añejo 11 Year Old, Mandarin Cordial, Falernum, Ginger Syrup, and Lime Juice, this aromatic cocktail balanced between the binary of sweetness and kick. Yet, garnished simply with an orange slice, this daiquiri proved to be an unfussy, delicious take on the classic.

Despite the three cocktails all taking a different take on the daiquiri, each featured the Ron Santiago De Cuba Exrta Añejo 11 Year Old. Traditionally made in the South-East of Cuba, this geographical region benefits from a unique microclimate, which subsequently creates a naturally sweet, smooth flavour profile. It is, however, lighter than the typical bottle of rum you would pluck off your local supermarket shelf, boasting delicate notes of vanilla, coconut, and dry almond.

In 2010, the CUBA Demonincanión de Origen Protegida (DOP) was granted to Cuban rum, guaranteeing that it is produced according to tradition and following a stringent set of specific criteria. Genuine Cuban rum therefore carries a green guarantee sticker to certify it has been produced with 100% Cuban ingredients, as sported on all four Ron Santiago de Cuba bottles.

Iconic for its vivid pink walls, The Coral Room made for the perfect setting to try something a little more adventurous. A fun take on a 1990s summer cocktail that is reminiscent of a warm climate with a Ron Santiago de Cuba twist, Gio Spezziga treated guests to the Frozen Banana Daiquiri (Ron Santiago De Cuba Extra Añejo 11 Year Old, Lime Juice, Crème de Banae, Oat Milk, and one fresh Banana). A peppering of chai seeds to garnish the cocktail created a pleasing mix of textures.

Finally, the Ron Santiago de Cuba route ended at Amazonico, where guests stepped into a blend of tropical and Latin American influences with the Leche De Panthera, created by Simone Solporini. Despite having a slightly more exhaustive ingredient list (Ron Santiago De Cuba Extra Añejo 11 Year Old, Manzanilla Sherry, White Chocolate Liquier, Pina Rozsita Syrup, Lime Juice, Coconut Water, and a pinch of Turmeric), the rich notes of the rum balanced perfectly with the caramelised pineapple.

Despite me not being totally convinced a Daiquiri will become the next G&T, there is no doubt that it has transformed, over time, to become one of the world’s most beloved cocktails, and Ron Santiago de Cuba certainly proves to be the perfect choice for the job.

Polly Sisley