I drink mostly beer, wine, and straight whiskey on the rocks, but I do have a soft spot for some of the tried and true classic cocktails. To me a martini is gin, vermouth, and an olive with pimento. If I'm feeling crazy, I might have two olives. But not vodka, no anchovy or blue cheese, and certainly no chocolate or mint. I'm clearly stuck in the 20th century. But I am not alone.
John Mariani, Esquire Magazine's famous and infamous "restaurant guy" (he says he is not a critic), is regarded as picky, particular, and supremely knowledgeable. His reviews can put a struggling chef on the map and a declining business back on track. Likewise, an offhand snipe can put a restaurant under. He is powerful.
Mariani knows his wine, but he loves daiquiris, and he laments that, as simple as it is, so many bartenders louse it up. So he put the recipe on the back of his business card and gives it to his wait person when he orders a daiquiri. This does not endear him to bartenders, but it gets him a proper daiquiri. The daiquiri is a classic Puerto Rican rum creation, perfect for hot summer days. Here's the recipe from the back of restaurant critic John Mariani's business card. The italics are his.
John Mariani's Daiquiri Recipe
1 freshly squeezed lime
1 teaspoon sugar
2 ounces gold rum
Shake with ice, strain into Martini glass