Restaurants›The Sink›Strawberry Daiquiri Recipe

Strawberry Daiquiri Recipe

Inspired by The Sink

Time10m

Serves1

Blended Peg Leg rum, Cointreau, lime juice, pineapple juice, strawberries

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Ingredients

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Cocktail Base

2 oz Peg Leg rum (light or white)1/2 oz Cointreau (orange liqueur)3/4 oz Fresh lime juice1 oz Pineapple juice

Fruit & Ice

1 cup Fresh strawberries, hulled (or frozen, hulled)1 1/2 cups Crushed ice (or ice cubes if using blender)

Sweetener (optional)

1/2 oz Simple syrup (1:1) or agave syrup

Garnish

1 to taste Whole strawberry or lime wheel1 to taste Mint sprig (optional)

Method

Prepare Fruit and Equipment

Chill glass

Place a hurricane, coupe, or chilled cocktail glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using fresh strawberries, hull and quarter them. If using frozen strawberries, measure them while still frozen — no need to thaw.

Blend Cocktail

Add the Peg Leg rum, Cointreau, fresh lime juice, pineapple juice, strawberries, and simple syrup (if using) to a blender. Use the quantities listed in the ingredients section.

Add the crushed ice to the blender. If you prefer a thicker slush, add an extra 1/4 to 1/2 cup of ice.

Secure the blender lid and pulse once to break up large pieces, then blend on high for 10–20 seconds until the mixture is smooth and has a slushy consistency. Stop and check; scrape down the sides and blend another 5–10 seconds if needed. Aim for a smooth, pourable consistency (not runny).

Serve

Discard the chilling ice/water from the glass if used. Pour the blended daiquiri into the chilled glass, filling to the rim but leaving a small headspace for garnish.

Garnish with a whole strawberry or a lime wheel on the rim and a mint sprig if desired.

Serve immediately with a straw or short stirring stick.