We can do better than store-bought juices and food dye. Seasonal fruits—and even vegetables—are great additions to a classic daiquiri base. Chilling the booze overnight in the freezer helps keep your blender drink from getting overly diluted.
'daiquiri' on Serious Eats
A sophisticated take on a blended fruit daiquiri, made with naturally sweet ripe peaches, flavored with white pepper and green tea.
Cool cucumbers and herbal Green Chartreuse make for a savory, intriguing spin on the frozen daiquiri that's wonderfully refreshing.
Does the rum you use in a daiquiri change the drink's flavor? You bet.
Every time I've come across premade frozen-cocktails-in-a-bag at the grocery store, I can't help but wonder if there might be something worth drinking inside. I was curious about how these cocktail-pouches came to be, and whether they might provide some hints for making better creamy-textured frozen drinks at home.
This Thai basil daiquiri features fresh lime juice and white rum.
This summer refresher from The Trilby in New York City is bright and tart, with the added complexity of basil. We'd drink it by the pitcher.
If you can't make it to Bourbon Street this year, you can still celebrate Mardi Gras at home. Here are nine New Orleans cocktails to mix up for Fat Tuesday (and any day you want to drink something delicious.)