Daiquiris Recipe
Tropical flavors available for margaritas and daiquiris. Flavors: Mango, Pina Colada, Banana, Strawberry, Peach, Raspberry
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Ingredients
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Base Daiquiri Mix (per 1 serving)
Fruit Purées / Mixes (choose one flavor per batch)
Pina Colada Variation Additions (optional, for Piña Colada daiquiri)
Garnish (per serving)
Method
Shaken (classic, not frozen)
- 1
Build & Shake
Add white rum, fresh lime juice, simple syrup, and the chosen fruit purée to a cocktail shaker. Fill the shaker with ice (about 3/4 full with cubed ice).
- 2
Shake Vigorously
Shake vigorously for 12–18 seconds until the shaker is cold and you see condensation. This chills and dilutes to proper balance.
- 3
Strain & Serve
Double-strain the mixture (using a Hawthorne and fine mesh strainer) into a chilled coupe or martini glass. Garnish with a lime wheel and a small piece of the matching fruit or mint sprig.
Frozen (blended)
- 4
Combine in Blender
In a blender add white rum, fresh lime juice, simple syrup, the chosen fruit purée (for piña colada add coconut cream and use pineapple purée), and 1 to 1 1/2 cups crushed ice depending on desired thickness.
- 5
Blend
Start on low speed and increase to high; blend until smooth and slushy, about 15–30 seconds depending on blender power. Pause and scrape down sides if necessary.
- 6
Adjust Consistency & Taste
If too thick, add 1/2 oz pineapple juice or a splash of water and blend briefly. If too tart, add 1/4 oz simple syrup and re-blend.
- 7
Fruit Purée Preparation (if making purées from fresh fruit)
- 8
Mango/Peach/Strawberry/Raspberry: Hull and chop fruit. Place 1 cup chopped fruit in a blender with 1–2 tablespoons water (or orange juice for extra sweetness). Blend until very smooth. Strain through a fine mesh sieve for a silky texture if desired. Use 2 oz purée per cocktail.
- 9
Banana: Mash or blend one ripe banana with 1–2 tablespoons water until smooth. Use 1.5 oz purée per cocktail. Note: banana oxidizes quickly; prepare just before serving.
- 10
Pineapple (for piña colada style): Chop fresh pineapple and blend until smooth. Strain optional. Use 2 oz purée and add 1 oz coconut cream for a creamy piña colada-daiquiri hybrid.
Batching for Service (makes approx. 8 servings)
- 11
Multiply per-serving base amounts by 8: 16 oz white rum, 8 oz fresh lime juice, 6 oz simple syrup. For fruit purée use 16 oz of chosen purée (adjust thicker fruits like banana by adding extra liquid). Keep ice separate and blend or shake individually or in batches to retain texture.
- 12
If batching for frozen, partially freeze the mixture (without ice) and finish by blending with ice to order to avoid dilution and loss of texture during storage.