Strawberry Daiquiri Recipe

Prepare fruit

Wash the strawberries, remove the green tops (hull), and quarter larger berries so they blend evenly. For a smoother texture, gently pat berries dry with paper towel to reduce excess water.

Measure and chill glass

Place a coupe or chilled cocktail glass in the freezer for a few minutes or fill it with ice water while you prepare the drink to ensure the cocktail stays cold when served.

Blend ingredients

In a blender add the quartered strawberries (1 cup), white rum (2 oz), fresh lime juice (1 oz), simple syrup or agave (0.5 oz), and ice (1 cup). Secure the lid and pulse once or twice to break the ice, then blend on medium-high for 10–20 seconds until smooth but still slightly slushy. If you prefer a thinner drink, add 1–2 tablespoons (15–30 ml) of cold water and blend again briefly.

Taste and adjust

Taste the daiquiri. If it’s too tart, add up to 0.25 oz (7 ml) more simple syrup and pulse to combine. If it’s too weak, add 0.25–0.5 oz (7–15 ml) more rum and pulse once. If strawberry flavor is muted, add a few extra pieces of strawberry and blend 3–5 seconds more.

Strain (optional)

For a very smooth cocktail, pour the blended mixture through a fine-mesh sieve into a pitcher or mixing glass, using the back of a spoon to press solids through. Discard seeds and pulp left in the strainer. If you prefer a thicker, fruit-forward drink, skip this step.

Serve

Discard ice or water from the chilled glass. Pour the daiquiri into the chilled coupe or rocks glass. Garnish with a strawberry or lime wheel on the rim and a mint sprig if desired. Serve immediately while still slushy and cold.

Notes

To make simple syrup: combine equal parts sugar and water (by weight or volume), heat gently until sugar dissolves, cool and store refrigerated. For a frozen-batch version, freeze hulled strawberries in a single layer and use frozen berries instead of adding ice; reduce ice to 0.5 cup or omit.