Respect the frozen daiquiri

It’s summer, it’s hot. What do you want to drink? A small, four ounce daiquiri strained into a champagne coupe with no ice or twenty ounces of frozen yumminess poured into a hollowed out pineapple?

Not a hard question.

The frozen daiquiri is perhaps the most refreshing summer cocktail you can sip. Whether poolside, beachfront or land-locked this cocktail sets the scene perfectly.

The frozen daiquiri rarely gets the high esteem it should garner. The lack of respect is largely due to the high number of bad itinerations of frozen daiquiris out in the universe. Every sad chain restraurant has a long list of them and your local bar may even have a huge machine churning a horrible powder mix, sugary daiquiri.

Making a proper frozen daiquiri is easy and it doesn’t have to have half a pound of sugar in it. Measuring your ice is a key step. The ice/liquor ratio is super important. The following recipe is my go-to basic recipe. I may riff with different syrups or add some frozen fruit from this basic recipe.

Everyday Exotic Frozen Daiquiri (Serves 2)

1 oz. fresh squeezed lime juice
1 1/2 oz. simple syrup (1:1 ratio)
4 oz. silver rum
10-12 ounces of ice

Combine all ingredients into a blender. Blend on the smoothie or ice crush setting until you get a smooth consistency. Pour into mug or glass with handle.

***Wonder why I advise using a mug/glass with handle? So your drink won’t melt too fast while you hold it and your hand won’t get cold!