The Day of the Daiquiri

The days and nights are heating up—are you ready for the holiday? National Daiquiri Day, that is, which is coming up on Wednesday, July 19. The “holiday” is celebrated every year on July 19, and since it is a weeknight this year, you’ll probably want to raise a glass to the occasion a little early—and all summer for that matter.

There are many variations of the Daiquiri. The original/classic is light rum, some freshly squeezed lime juice, a little sugar syrup, perhaps a splash of water if you are not using ice, and a lime slice for a garnish. (It’s similar to a Margarita, but the difference is in the core spirit of rum in a Daiquiri as opposed to tequila in a Margarita, which also includes a little orange liqueur.)

This refreshing drink was created in the early 1900s in a small mining town of Daiquiri near Santiago, Cuba. An engineer named Jennings Stockton Cox came up with this concoction in an effort to cool down and boost the morale of mine workers during the hot months. The drink became a popular staple in Havana and then a popular tipple for famed writer Ernest Hemingway, who spent quite some time in the country—and a good deal in its local watering holes. There is a version named in his honor that includes some grapefruit juice and another named after the bar he frequented, the Floridita, which had a frozen version he enjoyed as a double, thus named the “Papa Dobles.”  

Since then this popular drink has inspired many variations, mixing in different fruit, splashes of juices, and some served on the rocks and others frozen. Here is a twist from the team behind Marvel Bar in Minneapolis. This is a frozen Daiquiri comprised of banana, lime juice, Marvel rum blend and a Green Chartreuse float. Marvel Bar Manager Peder Schweigert says the Badaiquiri cocktail is the “staff favorite, unopposed, every year.”

If you would rather have someone else mix up a drink for you, Marvel Bar is also currently running their Blender Bar, offering unique takes on blended frozen drinks. In addition to the Badaiquiri, the following blended drinks are offered through the summer: Besk Frappé Ever with Peychaud’s, Duquesne Blanc, Letherbee Besk; Hurricane with passionfruit, lemon, Hamilton Pot Still Gold; The Rug with coconut cream, cold press coffee, Wild Turkey 101 Rye; Sundial with cardamom, phosphoric acid, Yellow Chartreuse, Rujero (Bolivian brandy); Totoro with coconut cream, taro (sweet potato), Arak (Eastern Mediterranean anise-flavored spirit)—sub in Asahi (sweet potato sochu) for an upcharge.

Cheers to summer!


Makes 1 serving

1/2 banana, frozen
25 ml lime juice
50 ml rum (See Notes)
15 ml simple syrup
10 ml Green Chartreuse
5 ice cubes

Put all ingredients into a blender and purée into desired consistency. Serve in a coupe.

• Marvel recommends a mix of equal parts rhum agricole, dark rum and white rum.
• If you don’t have metric bar unit measures, figure 50 ml is about 1 3/4 ounces; 25 ml is a little more than 3/4 ounce; 15 ml is 1/2 ounce; and 10 ml is 0.34 ounces so you could call that a “splash.”

Marvel Bar is at 50 N. 2nd Ave., Minneapolis, MN 55401 (

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.