The New Orleans crew seemed to be more influenced by Cuban traditions, even outside of those who worked at Manolito, the Cuban-inspired Daiquiri bar. Our third discussion in Chicago (publishing soon!) returned largely to syrup. However, Sparrow, a fine establishment in that city, makes its Daiquiris with granulated sugar.
I feel that there is some kind of “American craft bartender standard Daiquiri” which uses simple syrup because so many other drinks they are making use simple syrup, and the Daiquiri must conform. Places that are focused on Daiquiris per se tend to go the granulated route.
Thoughts?