Name: Strawberry Daiquiri (frozen)
Total time: 5 min
Cuisine: Cocktail
Ingredients: 45 ml Light gold rum 1-3yo; 15 ml Lime juice; 10 ml Sugar syrup (2:1); 4 fresh Strawberries (fresh)

Strawberry Daiquiri (frozen)
Jump to

Photographed in a Retro Coupe Engraved 7.75oz

Ingredients:
1 ¹⁄₂ oz	Light gold rum (1-3 year old molasses column)
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
4 fresh	Strawberries (hulled, small & ripe)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of half strawberry (or lime wedge).
BLEND all ingredients with two-thirds filled 7oz scoop of crushed ice.
FINE STRAIN into chilled glass.
Garnish with strawberry (or lime wedge) on rim.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Strawberry Daiquiri (frozen) lifestyle image

Review:

Strawberry Mivvi for grown-ups.

View readers' comments

Variant:

Seasonal variation: 30 ml strawberry puree as a substitute for fresh strawberries.

History:

Unknown but the earliest published recipe is said to be in home economist, Mabel Stegner's 1952 book Electric Blender Recipes.

More Frozen (blended) cocktails
More Fruity (e.g. Pornstar Martini) cocktails
More Hall of Fame & must know/try cocktails

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.

Join the discussion

Showing 6 comments for Strawberry Daiquiri (frozen).
See discussion in the Forum

Please log in to make a comment

John Hinojos

11th April at 03:03

This was a lovely cocktail. Refreshing and not overly sweet (we did lessen the sugar syrup). After we were half done, we did add a float of 151 and it was wonderful.

Henry Tran

7th September 2024 at 13:09

I tried with

75 ml White Rum
45 ml Strawberry Puree
30 ml Lime
30 ml Simple Syrup
Top with Whipping Cream

Whipping cream created a wow effect for my friends. Also can mix it after drinking for a while and it will become another drink.

Eugene Bkln

8th June 2024 at 02:15

I tried following the recipe but the blended mix was so dense that it immediately clogged the fine mesh. I tried pouring it back and forth + washing the mesh between pours bit I don't think this is how it is supposed to be.

I D

4th May at 14:31

Same problem. I gave up and made it with strawberry liqueur instead of fresh strawberries (which I used to garnish).

Simon Difford

8th June 2024 at 06:41

Sounds like your strainer is too fine. Perhaps invest in a Cocktail Kingdom Coco Fine Strainer.

Tyler Stead

31st May 2023 at 09:38

Can you use frozen strawberries to make this? If so, would you reduce the amount of crushed ice to compensate. Thanks

Matt Diller

1st August 2023 at 00:10

Yes. Anders Erickson has a frozen strawberry margarita recipe where he uses 1-1.5 cups of frozen strawberries and 0.25-0.5 cups of crushed ice.

Jeff Newcastle

12th August 2022 at 17:42

Well I think I did something wrong. I doubled up all ingredients (including the ice) to make two drinks. Turned out very watery and bkand. Maybe I should have just used 6oz for both drinks instead of 12oz (doh!)

Giorgos Anguridakis

10th August 2021 at 02:18

Should we fine strain the frozen cocktails, or is this just a typo? Also in some recipes of frozen cocktails you indicate "half a scoop of crushed ice". Is always 6oz of crushed ice the appropriate amount? Thank you in advance

Simon Difford

11th August 2021 at 15:42

With the right fine strainer (e.g. a Coco strainer), fine straining some blended cocktails works really well and is something I picked up in Cuba. The amount of crushed ice is more tricky and varies by cocktail but half a scoop (6oz) is my default.

See discussion in the Forum