Forget the blender and all of the bottled mixes, the best Daiquiri is made from scratch and it is an unbelievably easy mix of three main ingredients.

“Shaken, not stirred” is a catchphrase of Ian Fleming‘s fictional British Secret Service agent James Bond and describes his preference for the preparation of his martini cocktails. The phrase first appears in the novel Diamonds Are Forever (1956), though Bond himself does not actually say it until Dr. No (1958), where his exact words are “shaken and not stirred”. Going by it, there clearly seems to be a preference and an art to topping up a glass. And The Salt‘s trackback to when Americans learned to love mixed drinks shows just that.

“Some of the best cocktails that we think about today — the martini, the daiquiri, the Manhattan — those all came out between the 1860s and Prohibition,” says Derek Brown, an award-winning mixologist who has studied the history of alcohol in America.

Historians have dubbed that time span the Golden Age of Cocktails, an era when bartenders got pretty inventive. Brown tells NPR’s Audie Cornish that these bar staples were originally simpler — but perhaps better tasting— than the versions modern-day cocktail lovers are familiar with.

Take, for instance, the daiquiri.

“Most people expect to get a daiquiri when they’re going through a drive-through window in New Orleans … and it’s going to be full of grain alcohol and red coloring and things like that,” Brown says. In other words, it’s got a bad rap. But the original daiquiri, he says, “is really something so simple — it is rum, it’s lime and it’s sugar.”

The daiquiri stayed in Cuba until U.S. Navy Adm. Lucius Johnson discovered it. Enthralled with the cocktail, the admiral introduced it to Washington, D.C.’s Army and Navy Club in 1909. It spread like wildfire from there, eventually becoming a favorite of Ernest Hemingway and John F. Kennedy.

Head here to see how the martini and the Manhattan have come a long way from their origins ,too.