Ace Of Clubs Daiquiri
Shake ∙ 3 min ∙ 23.7% ABV ∙
The Ace of Clubs mixes light gold rum with white crème de cacao, fresh lime and a touch of sugar syrup — the Daiquiri, chocolate-tinged. Cocoa sweetness rounds the rum's warmth before bright lime cuts back through, finishing dry rather than sweet — a dessert-adjacent sipper for after dinner.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Light gold rum 60 mlWhite Crème de Cacao 15 mlLime juice 15 mlSugar syrup 5 ml
- Fine strain into the chilled glass
- Garnish with a chocolate shaving
Tips
- Shake hard with plenty of ice for a full 12-15 seconds; the crème de cacao adds body that needs vigorous agitation to chill and dilute properly.
- Double-strain through a fine mesh into the chilled coupe to catch any ice shards, keeping the surface clean for the chocolate shavings garnish.
- Squeeze the lime juice fresh just before shaking since the small 15 ml portion is easily thrown off-balance by bottled or oxidized juice.
History
The Daiquiri, the parent of this variation, is generally credited to Jennings Cox, an American mining engineer working in Cuba near the town of Daiquiri at the time of the Spanish-American War in 1898, who is said to have mixed rum with lime juice and sugar after running short of gin for a party. Some sources also note that William A. Chanler, a US congressman who bought the Santiago iron mines in 1902, may have helped bring the drink to New York clubs that year. The Daiquiri later spread to the United States after Rear Admiral Lucius W. Johnson tasted it in Cuba in 1909 and introduced it to the Army and Navy Club in Washington, D.C. The Ace of Clubs Daiquiri is a twist created in the 1930s as the house drink of a Bermuda nightclub of the same name, a recipe later preserved in the pages of Esquire magazine; it distinguishes itself from the classic Daiquiri by adding white crème de cacao for a chocolate-tinged depth alongside the rum and lime.
