Daiquiri (frozen)

Difford's Guide
User Rating (15 ratings)

Serve in

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 the larger particles of 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, 65.0°brix)
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.

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:

218 calories

Alcohol content:

  • 1.3 standard drinks
  • 16.99% alc./vol. (33.98° proof)
  • 18.7 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.