Chicago's non-slushy daiquiris
Ditch the cocktail umbrellas. Chicago bartenders are taking the daiquiri back to its roots as a simple rum-focused refresher.
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Hemingway daiquiri ($12) at Big Jones
To prepare the Hemingway daiquiri, bar manager Andrew Shay shakes anejo rum and lime juice (but not sugar) with ice, grapefruit juice and a few drops of earthy-but-sweet maraschino liqueur, then strains it neat into a glass.