Frozen Daiquiri Recipe

Prepare simple syrup (if not ready)

Combine equal parts sugar and water (for example 1/2 cup sugar and 1/2 cup water) in a small saucepan. Heat gently, stirring until sugar dissolves. Remove from heat and cool completely. Store chilled; measure 0.75 oz for this recipe.

Chill glass

Place a cocktail coupe or chilled rocks glass in the freezer for 5–10 minutes while you prepare the cocktail, or fill with ice water to chill and discard before serving.

Measure and add ingredients to blender

Add 2 oz light rum, 1 oz fresh lime juice, and 0.75 oz simple syrup to the blender. If making a fruit-flavored daiquiri, substitute 0.5 oz of the simple syrup with 0.5 oz fruit puree and keep the remaining 0.25 oz simple syrup for balance.

Add ice

Add 1.5 cups crushed ice and 1 cup ice cubes to the blender. Using a combination of crushed ice and cubes gives a smooth but stable frozen texture.

Blend

Secure the blender lid and blend on high for 10–20 seconds, pulsing as needed. Aim for a smooth, slushy consistency — like soft-serve ice cream. If too thin, add a small handful (1/4 cup) of additional crushed ice and pulse 5–10 seconds. If too thick, add 1/4 oz (about 7 ml) cold water or 1/4 oz additional rum and pulse briefly.

Taste and adjust

Taste with a spoon. If the drink is too tart, add 0.25 oz simple syrup and pulse once. If too sweet, add 0.25 oz fresh lime juice and blend briefly. For stronger cocktail, add 0.25 oz rum and re-blend briefly.

Serve

Pour the frozen daiquiri into the chilled coupe or rocks glass, using a spoon to hold back foam if desired, and level the top with the back of the spoon.

Garnish

Garnish with a lime wheel or wedge on the rim and serve immediately with a short straw or cocktail spoon.

Notes

Use freshly squeezed lime juice for best flavor. If using frozen fruit puree, partially thaw so it blends smoothly. Adjust ice and liquid to achieve preferred slush thickness. Recipe yields one cocktail.