Bathtub Gin’s John McCarthy’s Ode to the Real Daiquiri

Sick of your usual call drink? Try something new. In this series, we’re asking the city’s bartenders to name their current drinks of choice. Check out our Good Call archives for another round.

Today’s call comes by way of John McCarthy of Bathtub Gin (132 Ninth Avenue; 646-559-1671) and Cedar Local (25 Cedar Street; 212-344-3467).

What’s your call drink?

My call drink is a real daiquiri.

What is it about this drink that you like so much?

I love this drink because it’s bright and refreshing.

Has it always been your favorite? How long did it take you to find it? What was that process like?

It hasn’t always been my favorite. Like most people, I had been misled to think that sweet, tropical, frozen “cocktails” were daiquiris. When I started using Brugal Extra Dry White Rum, which is cask aged so it has character while still being dry, I found the real cocktail. Three simple ingredients: rum, freshly squeezed lime juice, and sugar.

Any chance something might replace it down the line?

No, I’ll always have a daiquiri. I usually have one to start my shift.

Where are a few places around town that make your favorite drink?

Extra Fancy is a great place to have a great cocktail, but any bar that makes it own fresh juices can make a daiquiri.

What’s the recipe for those that want to make it at home?

A Real Daiquiri

2 ounces Brugal Extra Dry Rum
1 ounce Fresh Lime Juice
.75 ounce Simple Syrup

Combine all ingredients in a cocktail shaker and shake vigorously.
Fine strain into a chilled martini coupe.
Garnish with a floated lime wheel.

What’s your second favorite drink? Recipe?

My second favorite drink you can only get at Cedar Local. The Pedro Collins. I’m a rum drinker, if you couldn’t tell!

Pedro Collins
2 ounces Brugal Extra Dry Rum
.75 ounces cardamom syrup*
.75 ounces fresh lime juice

Combine all ingredients in a cocktail shaker and shake vigorously. Strain into Collins glass over fresh ice. Fill with club soda. Garnish with a lime wheel.

*Cardamom Syrup
Freshly grind 1.5 to 2 ounces whole green cardamom pods.
Bring 16 ounces water to boil, take off heat.
Add freshly ground cardamom.
Steep 15 minutes.
Add 16 ounces white granulated sugar.
Let rest overnight.
Strain.