If you needed an excuse to have a cocktail on a Tuesday, it’s time to raise your glass. July 19 is National Daiquiri Day, and The Pizzeria at Terry’s Finer Foods has all your classic daiquiri needs covered. We sat down and talked with mixologist and head bartender Dillon Garcia to help get you in the spirit of things.
AY: First off, tell us how long have you’ve been behind the bar at the Pizzeria.
DG: I helped open the Pizzeria in October of 2014 when they brought me on to do the bar. Been here ever since
AY: The Daiquiri has always been something that’s on the menu, correct?
DG: [Co-owner Jacquelyn Pittman] is a huge classic daiquiri lover, so whenever we first opened […] she begged me to make a classic daiquiri and I did. It was all history from there. We have several people that come in and ask for them, and even during the winter we’ll have people come in and ask for them. Since we always have limes, rum, and sugar on hand, it’s never a problem to make them any time of year. The great thing about doing them in the summer is definitely having a fresh fruit options. The peaches in our current daiquiri, which are Arkansas peaches, are awesome right now.
AY: What does a classic daiquiri consist of? Should we expect whipped cream?
DG: A lot of people including myself even, grew up thinking that a daiquiri was this really sweet frozen thing with whipped cream and all kinds of crazy stuff on top. […] Then when you actually look at the history of the drink, it’s been butchered. The classic daiquiri was clean, it was simple, and it’s so easy to do. All it requires typically is fresh squeezed lime juice, simple syrup, and rum.
AY: We hear you’ve been showcasing fresh fruit in your daiquiris this summer. Tell us about your favorite, and the peach flavor you’ve got out right now.
DG: This is my first summer to push the fresh fruit flavors. Last year I did do a fruit daiquiri … but this is the first year that we’ve done multiple ones. We’ve gone through strawberries, blackberries, mangoes, and now peaches. I really love the mango, partially due to the fact that I’m a huge mango lover. With the mango and the peach, I actually did equal parts El Dorado 3 Year Rum and El Dorado 5 Year Rum. The El Dorado 5 really played off the mango and the peach in this one – it gives it a little more “oomph” than just having the three year old in there – it pairs really well with those fresh fruits.
AY: Seems like the perfect way to beat the heat.
DG: It’s the perfect refreshing summer-time cocktail. They’re clean, simple, easy, and delicious. Come see me tonight, and I’ll make you one!