Daiquiri frozen
A sour and fruity rum cocktail ∙ Blend ∙ 4 min ∙ 17.1% ABV ∙
The Frozen Daiquiri is a blended sour of light gold rum, lime juice, sugar syrup, and a touch of maraschino liqueur, whipped with ice into a slush.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Blend all ingredients with a half scoop of crushed ice: Light gold rum 60 mlLime juice 20 mlSugar syrup 20 mlMaraschino liqueur 5 ml
- Pour into the chilled glass
- Garnish with a lime wedge
Tips
- Squeeze the lime fresh: the crushed ice waters down those 20 ml, and only fresh lime still tastes of lime after blending.
History
The blended, frozen form of the Daiquiri came out of El Floridita bar in Havana. Constantino "Constante" Ribalaigua Vert, a Catalan-born bartender who worked at El Floridita from the 1910s and later owned it, refined the Daiquiri there and became known for popularizing crushed ice in its preparation. In the 1930s, as electric blenders became available, he began mixing the Daiquiri with shaved ice in a blender rather than shaking it. Later variations followed, among them the Papa Doble, a double-size Daiquiri made for Hemingway, known in Cuba as "Papa."
FAQ
What alcohol is in a daiquiri?
Rum is the only spirit: this recipe uses light gold rum, plus 5 ml of maraschino liqueur. Light gold rum gives a touch more color and body than white rum without making the drink dark or heavy.
What is a frozen daiquiri?
A Daiquiri blended with crushed ice into a slush instead of shaken and strained, then poured into a chilled cocktail glass and garnished with a lime wedge.
What goes in a frozen daiquiri?
Light gold rum (60 ml), fresh lime juice (20 ml), sugar syrup (20 ml), and 5 ml of maraschino liqueur, blended with crushed ice. The maraschino adds a faint cherry-almond note that a plain rum, lime, and syrup mix does not have.
What's the secret to a perfect frozen daiquiri?
Use the right amount of ice, here a half scoop of crushed ice, so the drink comes out thick and spoonable rather than watery or icy. Blend in short bursts, since over-blending melts the ice and thins the drink.
