Tony Sachs of the Huffingtonpost.com revives the daiquiri, that simple lime, rum and ice drink, so much part of the Caribbean where it is easier to get it right. He includes Brugal among the rums to choose.
“Brugal Blanco Especial (Dominican Republic; aged at least one year, 40% ABV, $20). This is a really nice rum. It’s crisp, tangy, dry with hints of fruit on the palate. In a daiquiri… it definitely makes its presence known — as a friend of mine put it, “This one has some hello.” To my mind, a good white rum’s job is to harmonize with the lime juice and sugar, bringing their disparate flavors together while lending its own distinctive notes to the mix as well. In this respect, Brugal succeeds admirably.”
He sums it up: “A properly made daiquiri, like a martini or a Manhattan, is one of the most elegant cocktails you’ll ever drink. A deceptively simple alchemy of three ingredients — white rum, lime juice, and sugar — that, when combined, create true magic in a glass”.
www.huffingtonpost.com/tony-sachs/how-to-make-a-emrealem-da_b_938463.html