Daiquiri frozen
Blend ∙ 4 min ∙ 19.6% 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. Tart lime hits first, cut by a cool, snow-cone texture and a faint cherry-almond sweetness underneath, finishing crisp rather than syrupy — built for a hot afternoon.
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
- Blend with the half scoop of crushed ice the build calls for and pulse briefly; over-blending melts it into a thin, watery pour instead of a thick slush.
- Add rum, lime juice, sugar syrup and maraschino liqueur to the blender before the ice so the sweetener and acid disperse evenly instead of pooling at the bottom.
- Use fresh-squeezed lime juice rather than bottled, as the small 20 ml pour is diluted further once blended and needs bright, real acidity to balance the syrup.
History
The Daiquiri, the parent recipe, is generally credited to Jennings Cox, an American mining engineer working near the town of Daiquiri in eastern Cuba, who is widely said to have mixed rum, lime juice, and sugar there around 1898 during the Spanish-American War, reportedly after running short of other ingredients for a party. The drink reached the United States after 1909, when U.S. Navy Rear Admiral Lucius W. Johnson tasted Cox's cocktail in Cuba and introduced it to the Army and Navy Club in Washington, D.C. It later became closely associated with El Floridita bar in Havana, where Catalan-born bartender Constantino "Constante" Ribalaigua Vert, who took over the bar in 1918, refined the drink and became known for popularizing crushed ice in its preparation. In the 1930s, as electric blenders became available, Ribalaigua began mixing the Daiquiri with shaved ice in a blender rather than shaking it, producing the frozen version that gave rise to the Frozen Daiquiri and later variations such as the Hemingway-associated Papa Doble.
FAQ
What is a classic daiquiri made of?
A classic Daiquiri is rum, fresh lime juice, and sugar syrup, shaken and served up in a chilled glass. This frozen version uses the same three plus a small amount of maraschino liqueur, blended with ice instead of shaken.
What alcohol is in a daiquiri?
Rum is the only spirit in a Daiquiri. This build uses a light gold rum, which gives a touch more color and body than a white rum without turning the drink dark or heavy.
What is a frozen daiquiri?
A Frozen Daiquiri is the same rum, lime, and sugar syrup as a classic Daiquiri, blended with ice until slushy instead of shaken and strained. It is served in a cocktail glass with a lime wedge rather than over ice or up alone.
What goes in a frozen daiquiri?
Light gold rum, fresh lime juice, sugar syrup, and a small amount of maraschino liqueur, all blended with ice. The maraschino adds a faint cherry-almond note that a plain rum-lime-syrup mix does not have.
What's the secret to a perfect frozen daiquiri?
Balance the ice-to-liquid ratio so the drink is thick and spoonable, not slushy-thin or icy-solid. Over-blending melts the ice and leaves it watery, while too much ice mutes the rum and lime; short blending bursts with consistency checks fix both.
Can you get drunk off one daiquiri?
It is possible but unlikely from a single serving; this Frozen Daiquiri comes in at about 19.6% ABV, lower than a classic shaken Daiquiri because the ice dilutes it further. It would take several to reach intoxication for most drinkers.
