Skip to content
Sip Curator
Log in Sign up
All cocktails Daiquiri (frozen)

Log in to see whether your bar can pour this

Daiquiri (frozen)

Classic/vintage · Frozen (blended) · Hall of Fame and must know/try

4.9 77 ratings

Favorite

Ingredients

2 oz Light gold rum 1-3yo
5/6 oz Lime juice
2/3 oz Sugar syrup 'rich' (2:1)
1/12 oz Maraschino liqueur
Xanthan gum (E415)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lime wedge skewered with Luxardo Maraschino Cherry.

Method

  1. 3 DRY BLEND (without ice) first 4 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
  2. 4 Add two-thirds 7oz scoop of crushed ice and BLEND some more.
  3. 5 POUR into chilled glass.

Garnish

  1. 6 Garnish with lime wedge on rim skewered with maraschino cherry.
  2. 7 Serve with a straw.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

History

Very refreshing on a hot day; avoid blending with too much ice to prevent a tasteless slushy. Traditionally strained to remove ice.

Emilio Gonzalez is said to have adapted a shaken "Natural" Daiquiri into a frozen, blended version at the Plaza Hotel in Cuba. However, it was Constantino Ribalaigua Vert of Havana's El Floridita bar who made the drink famous. The electric blender was invented in 1919 and gained popularity in the 1930s.

Created by Emilio Gonzalez