Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Daiquiri Base
Voodoo Finish & Garnish
Method
Prepare Glass (optional)
- 1
Rim the glass
If you want a sugared rim, rub a lime wedge around the glass rim, then dip the rim into a shallow plate of granulated sugar and set the glass aside to dry briefly.
Make the Frozen Daiquiri
- 2
Add the white rum, fresh lime juice, simple syrup, pomegranate juice and the ice to a blender. Secure the lid.
- 3
Pulse the blender briefly to break up large chunks, then blend on high until the mixture is smooth and slushy in consistency (about 20–40 seconds depending on blender strength). Taste and adjust: if too tart, add 0.5 oz simple syrup and re-blend for 5–10 seconds; if too strong, add 0.5–1 oz pomegranate juice or a splash of water and blend briefly.
Finish & Garnish
- 4
Add bitters
Pour the frozen daiquiri into the prepared glass. Dot the top with the Angostura bitters: drizzle 4–6 small dashes over the surface. Using a cocktail pick or small skewer, drag through the bitters once or twice to create a subtle swirl ('voodoo' pattern).
- 5
Garnish
Sprinkle the pomegranate seeds over the top and place a lime wheel or wedge on the rim or floated on the drink. Serve immediately with a straw or short spoon.