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I'm not sure I had ever tasted a daiquiri before making them for this recipe. Maybe once, long ago, and the memory of the cloyingly-sweet slushee of a drink was enough to deter me until now. Turns out daiquiris, made properly, are really good. How can light rum, lime juice and sugar (a small amount of sugar) be bad?
Oh, by the way, there is something even better than light rum, lime juice and sugar. DARK rum, lime juice and a little less sugar. Still a daiquiri. Mmmm.