Wicked Strawberry Daiquiri Recipe

Hull and macerate

Rinse and hull the strawberries. Reserve one whole strawberry for garnish. Place the remaining strawberries in a small bowl, add 1 teaspoon granulated sugar and gently mash with a fork or muddler until broken down but still slightly chunky. Let sit 5 minutes to macerate and release juices.

Chill the glass (optional)

If desired, place your serving glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to keep the daiquiri cold longer.

Into a blender add the macerated strawberries (including juices), white rum, fresh lime juice, simple syrup, and optional strawberry liqueur if using. Add the crushed ice on top.

Secure the lid and pulse once to break up the ice, then blend on high for 10–20 seconds until the mixture is smooth but still slightly slushy. If mixture is too thick, add up to 0.5 oz (15 ml) cold water or more lime juice to loosen. If too thin, add a small handful more crushed ice and re-blend for 5–10 seconds.

Taste and adjust sweetness or acidity: add an additional 0.25–0.5 oz simple syrup for more sweetness or 0.25 oz lime juice for more brightness, then pulse to combine.

Discard ice or water from the chilled glass if used. Pour the blended daiquiri into the chilled glass, leaving a little space at the top.

Garnish with the reserved whole strawberry sliced partway and perched on the rim, a lime wheel or wedge, and an optional mint sprig.

Serve immediately with a straw. Enjoy responsibly.