Daiquiri Cocktail

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.24) — Straub 1913

1. Shake well in fine ice.
2. Strain into a cocktail glass.

Ice: Fine ice

This is a valuable early checkpoint for the daiquiri line just before it becomes one of the central modern sour templates.

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, miscellaneous drinks section

1. Shake well and strain into a cocktail glass.

Ice: Ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.16) — Ensslin 1917

1. Shake well in a mixing glass with cracked ice.
2. Strain and serve in a cocktail glass.

Ice: Cracked ice

This is a crucial checkpoint because Ensslin preserves an early Daiquiri form still tied to Bacardi branding and grenadine sweetening.

The drink remains a compact shaken sour rather than a lengthened rum cooler or Cobbler derivative.

About Town Cocktail Book by Joe Fitchett (1925, p.13) — About Town 1925

1. Fill the shaker half full of broken ice and add the ingredients.
2. Shake well and strain into a cocktail glass.

Ice: Broken ice

This matters because it preserves a grenadine-sweetened Daiquiri branch in a 1925 North American social source.

El Bar Americano en España by Pedro Chicote (1927, p.55)

1. Agítese muy bien y sírvase en copa de cocktail.

Ice: Ice

Cocktails by Pedro Chicote (1928, p.139) — Grenadine branch

1. Shake very well and serve in a cocktail glass.

Ice: Chopped ice

This matters because it preserves a grenadine-sweetened Spanish Daiquiri branch instead of a strict dry-lime model.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.60)

1. Shake all ingredients well with ice and strain into the serving glass.