I know it’s fall. Or, at least that’s what my calendar says. I still haven’t gotten used to fall in Texas, since moving back. In most parts of the country, fall is that lovely season in which summer lazily drifts into winter, slowly turning the leaves blazing colors as the weather turns cool and crisp. Fall was my favorite season in Northern California. It still is my favorite season, in theory… just not in Texas. In Texas, fall just doubles as extended summer, in which the temperatures still reach into the 90s regularly, but in a much more annoying fashion, since everyone is ready for sweaters and infinity scarves and pumpkin-spice everything after seemingly endless .
Anyhow, we are supposed to get an honest-to-goodness cold front overnight tonight that should drop temperatures into a fall-ish range… but for now, it still sure feels like summer here. So, why not live it up while we can, and have a daiquiri — that cocktail that puts most people in the mind of beaches and steamy weather?
Now, if you’re thinking of a fruity, bright-red frozen thing with an umbrella in it… that’s not this drink. What I’m talking about is a classic daiquiri, one that Hemingway would have downed many of on his trips to Cuba. I can’t make it to Cuba right now,* but I can easily mix up a daiquiri with fresh limes, grapefruit and some great light rum.
*Though it is absolutely on my short list for travel… someday.
if that doesn’t say Indian Summer, I don’t know what does. So, here’s to a light summer-ish refreshment, while we still can… and cheers to the bourbon and mulled wine and hot buttered rum to come!
- 4 oz good-quality light rum (I used Flor de Cana Extra Dry 4-Year)
- juice of one lime (about 1½ oz)
- 1 oz grapefruit juice (freshly squeezed if possible; use Rio Red if available)
- 1 oz maraschino liqueur
- Combine all ingredients in a shaker filled with ice.
- Shake until very cold and strain into a cocktail glass. Garnish with a lime slice or wedge, if desired.