Garnish:
Luxardo Maraschino cherry
How to make:
BLEND all ingredients with 6oz scoop of crushed ice and then STRAIN blended drink through a fine strainer to remove the larger particles of ice slush.
| 2 fl oz | Gold rum (1-3 years old mellow light) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 3/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1/6 fl oz | Luxardo Maraschino liqueur |
Read about cocktail measures and measuring.
Review:
Blend with too much ice and you will have a tasteless slushy drink that will give you brain-ache if you drink it too fast. However, made correctly and fine strained this is a superbly refreshing drink on a hot day.
Variant:
History:
Emilio Gonzalez is said to have adapted a shaken "Natural" Daiquiri to make a frozen (blended) Daiquiri at the Plaza Hotel in Cuba. However, Constantino Ribalaigua Vert of Havana's Floridita bar made the drink famous. The electric blender was invented in 1919 and popularised in the 1930s.
This recipe is made using my (Simon Difford) 16 parts rum to 6 parts lime to 6 parts sugar to 1 part maraschino Frozen Daiquiri formula. For more recipe and history see Daiquiri cocktail.
Nutrition:
One serving of Daiquiri (frozen) contains 218 calories.
Alcohol content:
- 1.3 standard drinks
- 16.99% alc./vol. (33.98° proof)
- 18.7 grams of pure alcohol
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