Daiquiri (frozen)

Difford's Guide
User Rating (5 ratings)

Serve in a

Coupe glass

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 ice slush.

2 fl oz Bacardi Gold rum
3/4 fl oz Lime juice (freshly squeezed)
3/4 fl oz Sugar syrup (rich) 2 sugar to 1 water
1/6 fl oz Luxardo Maraschino liqueur
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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.

Gentle
Boozy
Sweet
Dry/sour

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:

There are approximately 218 calories in one serving of Daiquiri (frozen).

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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