The Diki-Diki cocktail is a sour drink with heavy alcohol content, but that doesn’t mean its taste is. Indeed it flows on the palate very fresh, aromatic, masterfully refreshed by grapefruit juice.
It must be said that the Diki-Diki cocktail is very old-fashioned. It is an essential spartan drink in the aromatic composition for tough palates. It hammers mercilessly and pushes a lot as a sour, but after the first moment of tannic-caustic aggression, its taste is genuinely stimulating and complex.
The ingredients of the Diki-Diki cocktail: 80% Calvados, Swedish Punch, and grapefruit juice. All fairly hard and angular, spicy, very aromatic ingredients, but as you may have noticed, there is no sugar or honey to soothe the acid sensation. On the other hand, however, there are spices and a thousand suggestions, so give it a chance.
History of the Diki-Diki cocktail
It was born in about 1920 in the salons of cosmopolitan London that housed thousands of American rich people who escaped from the sad rigor of Prohibition. After a few years, it also established itself as a Tiki cocktail scene, but strangely it didn’t go through many tweaks. The first to record the “written recipe of the Diki-Diki **, once again, is Harry Craddock, author of the Savoy Cocktail Book.
Ingredients and doses to make the Diki-Diki cocktail
6 cl of calvados
1.5 cl of Swedish Punch
1.5 cl of grapefruit juice
How to make the Diki-Diki cocktail
Squeeze the grapefruit and strain the juice. Put all the ingredients in a shaker with ice, shake and pour into a well-cooled glass.