Future
How About a Dash of Respect for the Daiquiri?
Bar Kabawa, the East Village cocktail den connected to the chef Paul Carmichael’s new Caribbean restaurant, Kabawa, will provoke a range of reactions, like any new establishment. But for people who like classic daiquiris, the main one will be: Where …
Bar Kabawa, the East Village cocktail den connected to the chef Paul Carmichael’s new Caribbean restaurant, Kabawa, will provoke a range of reactions, like any new establishment. But for people who like classic daiquiris, the main one will be: Where have you been all our lives?
Outside Cuba, where it originated, the daiquiri has rarely been treated to such elaborate shows of devotion.
Recipe: Daiquiri
A neon sign in the window advertises “wine & daiquiris” in glowing lavender letters. Daiquiris take up the top half of the first page of the drinks list. Right inside the door, taking up precious real estate on the bar top, is a squat, black, hand-cranked machine that rasps away at blocks of ice. The fluffy heap of snow that drifts down into a glass below is the soft bed over which bartenders pour a freshly shaken daiquiri mixed, as they still are in Havana, from nothing more than lime juice, sugar and rum.
