|2 fl oz||Bacardi Gold rum|
|3/4 fl oz||Lime juice (freshly squeezed)|
|3/4 fl oz||Giffard Sugar Cane Syrup|
|1/6 fl oz||Luxardo Maraschino liqueur|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
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.