Daiquiri Recipe

Strawberry Purée

Place hulled strawberries, 1 tsp sugar and 0.25 oz fresh lime juice into a blender. Purée until completely smooth, about 20–30 seconds. If needed, press through a fine mesh strainer for a seed-free purée. Reserve 2 tablespoons for garnish/decoration and transfer the rest to a small bowl and chill.

Mango Purée

Place diced mango, 0.25 oz lime juice and 0.5 tsp simple syrup into the blender. Purée until silky, about 20–30 seconds. If fibrous, strain lightly. Transfer to a separate small bowl and chill.

Peach Purée

Place sliced peach, 0.25 oz lime juice and 0.5 tsp honey (or simple syrup) into the blender. Purée until smooth, about 20–30 seconds. Taste and adjust sweetness if needed. Transfer to a separate small bowl and chill.

In a cocktail shaker or blender combine 6 oz light rum, 3 oz fresh lime juice and 1.5 oz simple syrup with 2 cups crushed ice. If using a shaker, shake vigorously for 10–15 seconds until well chilled. If using a blender for frozen-style daiquiris, blend on high for 8–12 seconds until slushy.

Strawberry Daiquiri (single serving)

In a blender or shaker, combine 3 oz of the base daiquiri mix (see Make Daiquiri Base) with 2 oz strawberry purée and 1/2 cup crushed ice. Blend or shake until smooth and frosty. Taste and add up to 1/4 oz simple syrup if needed. Pour into a chilled coupe or rocks glass. Garnish with a strawberry slice and a lime wheel.

Mango Daiquiri (single serving)

Combine 3 oz of the base daiquiri mix with 2 oz mango purée and 1/2 cup crushed ice in a blender or shaker. Blend/shake until smooth and frosty. Adjust sweetness with a small dash of simple syrup if desired. Strain into a chilled glass and garnish with a mango slice and lime wheel.

Peach Daiquiri (single serving)

Combine 3 oz of the base daiquiri mix with 2 oz peach purée and 1/2 cup crushed ice. Blend or shake until smooth. Taste and add a touch more honey/simple syrup if needed. Pour into a chilled glass and garnish with a peach slice and lime wheel.

For large batches: keep purées and base chilled separately. For each serving use 3 oz base + 2 oz chosen purée + 1/2 cup crushed ice. Multiply ingredients accordingly.

Serve immediately while cold and slushy. Optional: Rim the glass with sugar by moistening the edge with lime and dipping in superfine sugar. Clean up: refrigerate any leftover purées for up to 48 hours.