Strawberry Daiquiri Recipe
Havana Club 3yo rum, lime juice, strawberry purée, sugar
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Ingredients
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Cocktail
Garnish
Method
Prepare Strawberry Purée (if not using pre-made)
Make purée
Hull and roughly chop 6–8 ripe strawberries. Place in a blender or food processor and pulse until smooth. If desired, strain through a fine-mesh sieve to remove seeds for a silkier purée (optional). Yield: about 6–8 oz purée.
Taste the purée. If the strawberries are not very sweet, you can stir in up to 1/2 oz simple syrup to sweeten before mixing the cocktail. Chill briefly if warm.
Build the Cocktail
Fill a cocktail shaker with the measured ice (about 1 cup).
Add 2 oz Havana Club 3yo rum, 1 oz fresh lime juice, 1.5 oz strawberry purée, and 0.5 oz simple syrup into the shaker.
Dry shake first (shake without ice) vigorously for 10 seconds to help emulsify the purée and incorporate air, which yields a smoother, frothier texture.
Add ice (if you dry-shook) or continue with the ice already in the shaker and shake hard for 10–15 seconds until the outside of the shaker is very cold.
Double-strain the mixture into a chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh sieve to remove ice shards and any remaining seeds or pulp for a silky finish. If you prefer a frozen daiquiri, instead combine ingredients with 1 to 1.5 cups crushed ice in a blender and process until smooth.
Garnish & Serve
Garnish the cocktail with a fresh hulled strawberry on the rim and/or a lime wheel. Serve immediately.
Estimated flavor: bright, tart lime balanced with strawberry sweetness and light rum character. Adjust simple syrup by ±0.25 oz to taste if you prefer sweeter or drier.