Name: Daiquiri (frozen)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Light gold rum 1-3yo; 25 ml Lime juice; 20 ml Sugar syrup 'rich' (2:1); 2.5 ml Maraschino liqueur; 1&frasl;4 barspoon Xanthan gum (E415)

Ingredients

2 fl oz

Light gold rum (1-3 year old molasses column)

⁵⁄₆ fl oz

Lime juice (freshly squeezed)

²⁄₃ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

¹⁄₁₂ fl oz

Luxardo Maraschino liqueur

¹⁄₄ barspoon

Xanthan gum (E415) (optional)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lime wedge skewered with Luxardo Maraschino Cherry.

Method

DRY BLEND (without ice) first 4 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.

Add two-thirds 7oz scoop of crushed ice and BLEND some more.

POUR into chilled glass.

Garnish

Garnish with lime wedge on rim skewered with maraschino cherry.

Serve with a straw.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

19.6 grams of pure alcohol

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 El Floridita bar made the drink famous. The electric blender was invented in 1919 and popularised in the 1930s. (This recipe by yours truly.)

See: Daiquiri cocktail history

Gallery

Comments & Discussion

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梁文 23w

是不是可以用同种方法制作内格罗尼冰沙

Simon Difford Verified User Premium Member 23w

是的，好主意。如果想把鸡尾酒和冰块一起搅拌成冰沙饮用，就需要增加糖的用量。

Robert Spain 2y

Very good with Santa Teresa Añejo. Maraschino adds some feuitiness.

Matt Premium Member 2y

The maraschino float makes this a cousin of the Papa Doble daiquiri - one of my favorites. A quick and easy way to boost the flavor and interest in an already classic cocktail.

Jose Cruz 2y

yay finally ice by weight rather then volume ! Doubled down on that luxardo ! great rift.

Chris Dimal 3y

Remade this Daiquiri, making the mistake of weighing out 7 ounces of ice! Was a complete, absolute slushy. Nevertheless, still delicious, though not as good as the strained, less ice version. It was brain freeze inducing, but still nice and sharp, with all the flavours very noticeable.

Simon Difford Verified User Premium Member 3y

Hi Chris. I've added a note referring to weight in how to make.

Glen Urquhart 3y

Hi Simon,
I don’t have a 7 oz scoop.
Would adding 7ozs of ice by weight be the same - I am thinking it would be too much ice and over dilute
Thanks

Simon Difford Verified User Premium Member 3y

A flat "7oz" scoop of crushed ice weighs approx 3.3oz. Please click "measures and measuring" under the recipe for more info on measuring crushed ice.

Chris Dimal 3y

Strained the blended slushie through the fine strainer. However, some slush still went through the strainer. Maybe because I was pressing on it a bit. Regardless, the drink was absolutely delicious. Both the slushie and the cocktail were great. There was the standard rum flavour. with lime citrus, and the Maraschino, though small in amount, was large in flavour. A delight.

Simon Difford Verified User Premium Member 3y

Hi Chris. The strainer won't remove all the ice (at least if you use a Coco strainer) but it will remove larger pieces. I've amended the 'How to make' above to make that clearer. Many thanks.