Watermelon & Strawberry Daiquiri Recipe
Watermelon and strawberry juice, lemon, golden rum, mint. Shaken and served on ice.
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Ingredients
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Fruit & Juice
Spirits & Sweetener
Herbs & Finish
Method
Fruit & Juice
Prepare and juice the fruit
Place the cubed watermelon and hulled strawberries into a blender. Blend on high until completely smooth, about 30–45 seconds. If you prefer a very smooth daiquiri, strain the purée through a fine-mesh sieve into a bowl or measuring cup to remove pulp and seeds; press with a spoon to extract as much juice as possible. You should have roughly 10–12 oz of combined juice.
Measure 1 oz fresh lemon juice and add to the strained fruit juice (or add directly to the blender if you skipped straining).
Spirits & Sweetener
Combine with rum and sweetener
Add 3 oz golden rum and 0.5 oz simple syrup (or agave) to the fruit juice. Taste and adjust: if the mixture is very sweet, reduce sweetener next time; if too tart, add up to 0.25 oz more syrup.
Herbs & Finish
Muddle mint and chill
In a cocktail shaker, gently clap the 8 fresh mint leaves between your hands to release oils, then add them to the shaker. Pour the fruit–rum mixture into the shaker over the mint. Add 1–1.5 cups of crushed ice (or several ice cubes) to chill the drink quickly.
Shake
Secure the shaker lid and shake vigorously for 10–15 seconds until the exterior of the shaker is frosty and the mixture is well chilled. This both chills and slightly dilutes the cocktail to balance flavors.
Serve
Fill two serving glasses with fresh ice (about 1 cup each). Strain the shaken daiquiri over the ice, dividing evenly between the glasses. Garnish each glass with a mint sprig and optional lemon or lime wheel. Serve immediately.
If you prefer a frozen daiquiri, reserve 1 cup of the blended fruit, add the rum, syrup, mint, and 2 cups of ice into the blender, and blend until slushy. Serve in chilled glasses with the same garnish.