The experimentation is where the challenge lies. The blueberry is a pretty classic Newfoundland berry, but I wouldn’t say it has a long history in the cocktail world. When I think of blueberry and classic cocktails the only thing I can come up with is ‘Blueberry Tea’ which coincidentally doesn’t even contain any blueberries (it’s 1oz Amaretto, 1oz Grand Marnier and hot orange pekoe tea).
The Daiquiri is a cocktail that has a lot more history than you’d probably believe. It originated in Cuba around the time of the Spanish American War with its creation being attributed to Jennings Cox, an American Mining Engineer. The story goes that it was a highly popular local drink until an American Naval Officer brought the recipe back to the Army and Navy Club in Washington in 1909.
When I started on the bar at Chinched it was a pretty big change from what I was used to. We had 3 bottles that fell (loosely) under the flavored alcohol category: Triple Sec, Disaronno and Baileys. I had asked for more to work with but my boss flat out refused, we would not buy any Sour Puss, flavored brandy or any candied alcoholic products. Nothing that uses neon coloring and nothing named after a fruit that doesn’t exist. At the time I was pretty disappointed, up until that point in my bartending experience those were the only things I’d ever used.