Strawberry Daiquiri (frozen)

The frozen strawberry daiquiri grew out of the frozen daiquiri popularized at El Floridita bar in Havana, where longtime bartender Constantino Ribalaigua Vert began blending daiquiris with shaved ice and experimented with fruit flavors, strawberry among them, from the 1930s onward, aided by the era's new electric blenders. No single inventor or date is credited specifically for the strawberry version; it emerged as one of several fruited riffs on Ribalaigua's frozen technique and became widely popular in American tiki bars of the 1940s and 1950s before spreading into home bars once consumer blenders made the method easy to replicate.

The drink descends from the Daiquiri, created in Cuba around the turn of the twentieth century and generally credited to Jennings Cox, an American mining engineer working near the town of Daiquirí, who is said to have mixed rum with lime juice and sugar when he ran short of gin for guests. The frozen strawberry version differs from that original shaken, clear cocktail by pureeing fresh strawberries with the rum, lime, and sugar and blending the mixture with ice into a slushy, pink-tinted drink.