The bartender prepares the blending process.

Published On:Wednesday, July 07, 2010

By REUBEN SHEARER

Tribune Features Reporter

rshearer@tribunemedia.net

Brian McKenzie is probably the biggest fan of his bustling daiquiri establishment on the West Cable Beach strip. It's his passion for daiquiris, and engaging of his customers that makes them come back every time.

"Presentation is everything at the Daq Shaq," says Brian. He's talking about the table behind the bar that is stacked with apples, bananas, oranges, limes, pears, kiwis, strawberries, and even pineapples. The fruit assortment draw customers in to order an ice cold fruit drink.

Stationed around the bar are baskets overflowing with fruit. Bunches of yellow bananas surround the roof of the wooden structure which houses the main daiquiri station.

On a given afternoon, one can meet an array of persons lined off at the bar on stools, sipping mouth watering refreshments. The fruit selection is elaborate too, as customers watch as staff blend them together right before the eyes.

Each week, Brian goes out and hand picks his fruits, ensuring that they are ripe and firm for dicing. These fruits are chosen from the fields by Brian to blend with crushed ice.

Competing with the blending noise is 'real' Bahamian music playing mildly in the background, that stirs up the feeling of being in a friendly environment, where conversation is fluid between visitors, where you make new friends if you visit frequent enough, like Kam and Marguerite Eulin do.

Tribune Taste met the Atlanta couple sitting down and having a daiquiri at the bar. They visit the Daq Shaq everyday during their stay in Nassau.

"Whoever's mixing, I like whatever they reccomend," remarked Marguerite. On an average, the couple says they can spend up to eight hours at the Daq Shaq.

"You've got to come and check it out, because you're missing out," said Kam Eulin.

Marguerite Eulin raved about the pina colada daiquiri that bartenders at the Daq Shaq can whip up in a few seconds. Without a douse of alcohol, "a daiquiri isn't a daiquiri," said Kam Eulin. Castello Gold Rum is the rum of choice, to give the daiquiri a nice kick.

At the bar, patrons are able to create their own drink flavours, choosing from apple, banana, coconut, kiwi, mango, papaya, and even peach. All of these flavours can be mixed as a combination to make a refreshing treat.

The Daq Shaq harmonizes the flavours together using the blending method, turning out a final product of beautiful color that is more naturally flavoured.

Mr McKenzie hopes to open another location in Arawak Cay in another couple of weeks.

More native daiquiri flavors that The Daq Shaq offers are lime daiquiri, sour orange, papaya, dilly, and even watermelon. Plum, pineapple, and soursop daiquiris are also available. They do it all.

Brian says it's delightful to see when returning customers bring their friends, and take photos with their daiquiris, and the staff. He swears that they offer the best daiquiri in town. "Once you try it, we will see you again," he says.