A good Strawberry Daiquiri tastes of real berries, not of candy. Blend ripe strawberries with rum, fresh lime and just enough sugar, and you get a thick, bright red slush with a clean sour edge that keeps every sip refreshing.
1¾ oz
white rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
5
strawberries ripe, hulled; fresh or frozen
¾ oz
lime juice freshly squeezed
½ oz
simple syrup 10 to 20 ml depending on the berries
Garnish: Fresh strawberry on the rim · Ice: Crushed ice
Strawberry Daiquiri
Juicy, ripe strawberry with sharp lime and a gentle rum warmth. Thick and icy, lighter in alcohol than the shaken classic because of the extra ice.
The Daiquiri began in Cuba as a simple mix of rum, lime and sugar, named after the Daiquirí area near Santiago de Cuba. In Havana, above all at El Floridita, bartenders served frozen versions with finely shaved ice, and that style became the model for the blended fruit drinks that followed.
The Strawberry Daiquiri became one of the signature drinks of the frozen cocktail boom in American bars and resorts during the second half of the 20th century, helped by electric blenders, frozen fruit and later ready-made mixes. Those mixes gave it a reputation for sweetness, but made with fresh fruit and lime it is a well balanced sour. No single inventor is known.
The original Daiquiri was shaken, but frozen versions have been served in Havana for about a century. For the Strawberry Daiquiri, the frozen style is the best known.
It works in a pinch, but the drink will be sweeter and less fresh. Cut the simple syrup completely if you do.
With 50 ml rum and plenty of ice and fruit, a frozen Strawberry Daiquiri lands around 9 to 11% ABV.
The perfect sound
A sweet, frosty strawberry treat on a summer day.
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