Unlike the margarita and Mai Tai, there isn’t much of a controversy or debate over the origins of the daiquiri. I’m not sure if that’s because everyone accepts that the beloved cocktail was first poured in Cuba or if it’s just so delicious that we’re all merely thankful it exists. But I do know that the daiquiri, perhaps more than any other cocktail, is often the subject of another raging debate that will burn throughout eternity: Which country makes the best version?
All we know is that a daiquiri is only as good as the rum you choose to put in it, and one of our favorite right now is Copalli Rum, which hails from Belize. Now, if you know anything about this Caribbean nation in Central America, it’s that the people are extremely proud of their cocktails. Some even believe that Belize makes the best daiquiri in the world, and while I don’t play favorites, I can confirm that Copalli’s very simple recipe is among the best I have ever tasted.
Making the experience even better is knowing how devoted this brand’s founders are to sustainability and maintaining zero impact with their efforts. This rum is made from just three ingredients—non-GMO heirloom sugar cane from a neighboring organic farm, pure rainwater collected from the canopy of the Belizean Rainforest, and yeast—and the eco-friendly process of producing it includes harvesting the cane by hand and juicing within two hours, using the leftover stalks to fuel the boiler, and fertilizing the cane fields with the ash. The wastewater is also run through the filtration system before going into the retention ponds.
And did we mention the end product is delicious? That’s especially the case when it’s mixed with two other ingredients, making it the ideal cocktail for this National Daiquiri Day. Enjoy!
The Copalli Rum Daiquiri
- 2 oz Copalli White Rum
- 0.75 oz fresh lime juice
- 0.75 oz simple syrup
- A lime wheel for garnish
How to Make It:
Shake the rum, lime juice, and simple syrup with ice until chilled. Strain into a coupe glass and enjoy.