Wash, peel and pit fruit as needed. Chop into roughly 1-inch pieces. Place about 3–4 oz of chopped fruit in a blender and blitz until smooth. If a smoother texture is desired, pass the purée through a fine mesh strainer, pressing with a spatula to yield about 1 oz of strained purée.

Measure out 1 oz of the chosen fruit purée per cocktail and set aside chilled.

Build & Shake

Add 2 oz Bacardi Superior, 1 oz fresh lime juice, 0.75 oz simple syrup, and 1 oz of your chosen fruit purée into a cocktail shaker.

Fill the shaker with ice (about 4–6 oz or enough to mostly fill). Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the mixture is well combined and slightly frothy.

If you prefer a perfectly smooth daiquiri, double-strain the contents through a Hawthorne strainer and then through a fine mesh strainer into the serving glass to remove ice shards and fruit seeds.

Serve & Garnish

Strain the cocktail into a chilled coupe or martini-style glass (no ice) or into a rocks glass over fresh ice if preferred.

Garnish with a lime wheel or wedge and a piece of the matching fruit or a whole berry on the rim or floated on top.

Serve immediately. Optionally, for a frozen style, blend the same ingredients with 1 to 1 1/2 cups of crushed ice until smooth and serve in a chilled glass with the same garnish.