When you’re in the mood for a cocktail that’s both tangy and frosty, a Frozen Daiquiri fits the bill. This recipe honors the classic daiquiri’s roots, featuring aged rum and lime juice while embracing the cold, icy texture that makes the drink irresistibly refreshing.
Let’s look at how you can make one.
- 2 ounces (60ml) aged rum
- 3/4 ounce (20ml) fresh juice from 1 lime
- 3/4 to 1 ounce (20-30ml) 1:1 turbinado simple syrup (see note for making it)
- Lime wheel and straw for garnish (optional)
- At least 8 hours prior to when you’ll be serving the drink, combine the aged rum, lime juice, and 3/4 ounces of turbinado simple syrup in a resealable container or zipper-lock bag. Place this mix in the freezer and let it chill for about 8 hours.
- Once your mix is freezer-cold, transfer it into a blender. Add 8 ice cubes or approximately 160 grams of crushed ice to the blender.
- Pulse the blender about 5 times to start breaking down the ice. Continue to blend until the texture becomes uniform. Taste the daiquiri and consider adding up to an extra 1/4 ounce of turbinado simple syrup, based on your preference.
- Blend briefly once more. Pour into glasses and serve immediately. If you like, garnish with a lime wheel and serve with a straw.
To prepare turbinado simple syrup, mix equal parts of turbinado sugar and hot water. Shake vigorously in a resealable container until all the sugar has dissolved. This syrup can be stored in an airtight container in the fridge for up to a month.
If you’re preparing more than one drink, you can double the recipe in a single blender (given the blender’s capacity). Use 14 ice cubes and divide the resulting daiquiri among the glasses. If you’re making more than two drinks, it’s advisable to use separate containers for each batch.
On particularly hot days, consider adding a few extra ice cubes to maintain the frozen texture for longer periods.