A 275-litre daiquirí, prepared by 55 employees at the famous Floridita bar-restaurant in Havana, was the first made there specially for the Guinness Book of World Records.
The giant daiquirí, a symbol of the establishment, was in the mixing stage for a whole year, inspired by American novelist Ernest Hemingway, who made El Floridita, which is celebrating its 195th anniversary this year, his “headquarters” in Cuba.
The drink, which is a symbol of the house, filled a giant glass made by Cuban artist Lazaro Navarrete, and after exceeding the maximum of 250 litres, it reached 275 in a 33-minute task, under the supervision of the British Embassy.
The main ingredient was 88 bottles of 3-year-old Havana Club rum, which is used to prepare daiquirís for thousands of tourists from around the world.
It was not a record meant to be kept in a museum: after being duly noted, the drink was used to fill 1,466 glasses and generously distributed among those in attendance at the record setting, many of whom were there to celebrate the bar-restaurant's 195th anniversary this year.
Members of the large audience that followed the event via a large-screen TV placed right outside the restaurant, were also served a drink.
Along with the drink, organizers handed out a card with the Daiquirí recipe:
Juice from half a lime, a spoonful of white sugar, five drops of maraschino liqueur, one and a half ounces of three-year-old Havana Club rum and crushed ice.
The daiquirí is practically a legend, and there are several versions of the story of its origins. One dates back to the late 19th Century, when an engineer named Pagliuchi, a captain in the Cuban Liberation Army, was fighting against the Spanish colonial army.
Pagliuchi had a meeting with his U.S. colleague Jennings S. Cox, at the Daiquirí iron mine in the eastern city of Santiago de Cuba, and as he could only find gin, rum, sugar and lemon in Cox's storage, he mixed them together to quench their thirst.
Another version takes us back to 1898, when U.S. troops landed on the beach near Daiquirí. General Shafter, who was commanding the troops, is said to have mixed rum, lemon and sugar and added ice to give the finishing touch.
Subsequently, the daiquirí's claim to fame started in Havana, with the cocktails mixed by the Spanish-born bartender Emilio “Maragato” Gonzalez. However, it reached stardom when prepared by Spaniard Constantino “Constante” Ribalaigua Veri, at El Floridita.