Pineapple Daiquiri (frozen)
Blend ∙ 4 min ∙ 13.2% ABV ∙
The Pineapple Daiquiri is a frozen sour of white rum, pineapple juice, lime and sugar syrup, blended with crushed ice into a slushy take on the classic. Slushy and cold with a bright, tangy edge, this sips thick off a spoon before melting into a smooth, tropical-sweet finish with a clean rum backbone.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Blend all ingredients with a scoop of crushed ice: White rum 60 mlPineapple juice 45 mlLime juice 20 mlSugar syrup 20 ml
- Pour into the chilled glass
- Garnish with a pineapple wedge and a maraschino cherry
Tips
- Pre-chill the glass before straining so the frozen texture doesn't start melting the moment it's poured.
- Use a full scoop of crushed ice, not cubes — cubes leave the blend icy and uneven instead of smooth.
- Blend just until the mixture turns uniformly slushy; over-blending thins it into a watery drink.
- Taste before straining and adjust the sugar syrup slightly if the pineapple juice runs less sweet than usual.
History
The frozen Pineapple Daiquiri is a fruit-forward, blended spin on the classic Daiquiri, with no documented inventor, bar, or date of its own; it belongs to the broad family of blended fruit daiquiris that proliferated as home and bar blenders became common.
The Daiquiri itself is generally traced to Cuba in the late 1890s, credited to American mining engineer Jennings Cox, who is said to have mixed local rum with lime and sugar after running short on other spirits while entertaining guests near the town of Daiquiri. The frozen style of serving it developed later, in the 1920s-1930s, when Constantino "Constante" Ribalaigua Vert, bartender and owner of El Floridita in Havana, began preparing the drink with shaved ice run through an electric blender, giving rise to the slushy, blended format that pineapple and other fruit versions later adopted. The pineapple variant simply swaps in pineapple juice and pulp alongside the traditional rum, lime, and sugar, following that blended template rather than the original hand-shaken build.
FAQ
How do you make a Pineapple Daiquiri?
Blend white rum, pineapple juice, fresh lime juice, and sugar syrup with a scoop of crushed ice until smooth, then strain into a pre-chilled glass and garnish with a pineapple wedge and a maraschino cherry. Chilling the glass beforehand keeps the frozen texture from melting too quickly once poured.
What is a classic frozen Daiquiri?
A classic frozen Daiquiri is blended with crushed ice into a slushy drink using rum, lime juice, and sugar syrup. This version adds pineapple juice to that same frozen technique for a sweeter, tropical twist.
Is it okay to use canned pineapple juice for a daiquiri?
Yes, canned or bottled pineapple juice works fine, though it tends to be sweeter and less bright than fresh-pressed juice. Taste before adding the sugar syrup, since canned pineapple often needs less added sweetness to balance the lime.
What's the secret to a perfect frozen daiquiri?
The key is the ice-to-liquid balance: use crushed ice rather than cubes and blend only until the mixture is uniformly slushy, since over-blending waters it down. A well-chilled glass also matters, as it keeps the drink from separating or melting before it's served.
