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If any cocktail proves the culinary notion that products born together pair best, it is the daiquiri. Its components (excepting ice, of course) are gifts of the tropics: lime, sugar and rum. And ice treatment—straight up or frozen—is the crux of debate in what otherwise is a simple drink.
For the full article, check out the new issue of Wine Spectator, on newsstands May 14, 2008.
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