Name: Strawberry Daiquiri
Total time: 5 min
Cuisine: Cocktail
Ingredients: 7 fresh Strawberries (fresh); 60 ml Light gold rum 1-3yo; 22.5 ml Lime juice; 15 ml Sugar syrup (2:1); 2 grind Black pepper; 3 drop Saline solution 4:1

Strawberry Daiquiri
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Serve in a Coupe glass

Ingredients:
7 fresh	Strawberries (hulled, small & ripe)
2 oz	Light gold rum (1-3 year old molasses column)
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 grind	Black pepper
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of strawberry (or half if large) with mint sprig tip leaves.
MUDDLE strawberries (4 to 7 depending on size) in the base of the shaker.
Add other ingredients and SHAKE with ice.
Garnish with strawberry (or half if large) on rim with mint sprig tip leaves.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Makes strawberries and cream appear very dull.

NOTE: Strawberry pulp is notorious for blocking strainers and sink wastes. Hence, double straining is essential when making this cocktail, as is the use of a quality Hawthorne strainer (I use one with an extra spring and a wide-gauge fine strainer with a large capacity). The Hawthorne strainer should retain most of the fruit pulp, along with the ice in the shaker. Pouring through an additional fine strainer ensures the clarity of the cocktail. Even with the best strainers, the pulp will start to restrict the flow towards the end of the pour and moving your shaker to help the liquid find a new escape route helps. Finally, use a bar spoon to help move the pulp in the fine strainer to allow the last of the cocktail through the strainer. Also, don't be tempted to make two cocktails in one shaker by doubling quantities, as this will compound pulp issues. The cocktail is worth the faff!

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Variant:

Frozen Strawberry Daiquiri

History:

A popular cocktail in Cuba where it is known as a Daiquiri de Fresa.
See: Daiquiri cocktail history

More Fruity (e.g. Pornstar Martini) cocktails
More Sours (citrus) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 12 comments for Strawberry Daiquiri.
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István GT

14th May at 20:27

this was absolutely fantastic, bit overpowered by the strawberry, but still super tasty fruity wonder

Florian Ruf

18th April at 15:28

We just discussed wether a strawberry margarita or a strawberry daiquiri is preferable and agreed the a strawberry margarita is winning because the tequila blanco give such a nice contrast to the soft strawberry aromas.

Florian Ruf

18th April at 15:15

A nice addition is to shake some mint leaves with the cocktail.

Simon Difford

19th April at 08:21

Great suggestion. Thanks, Florian.

Morten Carlsbaek

27th August 2024 at 18:49

Very tasty summer cocktail. I muddled the fresh strawberries through a kitchen strainer into a bowl, and sieved it again through the kitchen strainer. I find that blenders also extract some bitterness from the little stones (seeds) so not recommended. I ended up with 50 ml strawberries pulp, which I shaked with 50 ml Havanna Club 3 yr rum and 20 ml Pussers Gunpowder Proof Rum. Oherwise as in Difford's recipe. Straining ok after shaking, some intermediate cleaning of small cocktail sieve needed.

Elaine Mayersbeth

7th July 2024 at 20:49

Try sieving the strawberries In advance and freezing the juice in an ice cube tray. Add to shaker/mixer when needed for your cocktail. Saves lots of stress.

John Hinojos

23rd May 2024 at 03:22

As a light rum cocktail this is great and very flavourful.
As a rum cocktail it is a bit wimpy. Added a float of 151 Demerara rum. Good strong rum flavour.

Giulio Motta

2nd May 2023 at 00:03

When I make cocktails with lots of fruit pulp I actually prefer to: 1) Shake 2) Pass to the smaller part of the Boston shaker 3) Use a Julep strainer so that pulp don't get clogged up 4) Use the bartender spoon to help the cocktail flow through the fine strainer. This way I can even make two cocktails in one go.

John Hinojos

8th April 2023 at 00:32

Simon, thank you for the note about straining. Very helpful. Much easier to make this time. Did decide to up the punch of the cocktail by putting in 1 1/2 oz white rum and 1/2 oz of overproof white rum. Gave it a little hint of the rum funk.

Florian Ruf

1st April 2023 at 16:38

I prefer doing this drink in a mixer. It extracts more of the strawberry flavor and it is easier to strain.

Simon Difford

1st April 2023 at 17:39

Agreed, Florian. Please see link to 'Frozen Strawberry Daiquiri' above

Paul Holdsworth

25th June 2022 at 18:17

Well I've just made my first strawberry daiquiri and, like others below, I struggled to extract the drink from the strawberry mush - a right mess! I used strawberries from my garden and a coco strainer, to no avail. Having read through the Daiquiri cocktail area linked in the description above, I think my problems may reside in using ice straight from the freezer. I can't be alone among enthusiastic amateurs in using freezer ice without adding chilled water to achieve correct dilution. Stupid.

Simon Difford

27th June 2022 at 10:39

Straining strawberries is a faff but I've added some notes below. As for ice, I recommend taking out the freezer 5 to 10 mins (depending on ambient temp etc) before use (as you would ice cream) to allow the ice to temper. Even then, some cocktails still benefit for a little extra dilution.