Made with real fruit, the frozen strawberry daiquiri is a drink worth drinking again. Inspired by a recipe from Los Angeles bartender Jeremy Simpson, this cocktail features fresh strawberries that get thrown in the blender with a super-chilled rum, lime, and sugar mix. The result has a more intense flavor and stays slushy and cold for longer.
You'll start with equal amounts of turbinado simple syrup and lime, but for this drink you may want to add up to another 1/4 ounce of the simple syrup, depending on the sweetness of your rum (and your berries). You're going for a bracing drink with a full, ripe berry flavor.
Why It Works
- Freezing the ingredients first means you can use less ice, leading to a more flavorful, less diluted drink.
- Turbinado sugar, such as Sugar in the Raw, provides a richer, more flavorful base for the simple drink.
- A pinch of salt heightens the flavors of the berries.
- A quick taste before serving allows you to adjust for the sweetness level of the drink.
Read more: How to Make the Best Frozen Daiquiris
- Yield:Makes 1 cocktail
- Active time: 5 minutes
- Total time:5 minutes plus 8 hours freezing time
- 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)
- 2 ripe strawberries (50 grams), quartered and leaves removed
- Pinch salt
- Lime wheel, strawberry, and/or straw, for garnish (optional)
At least 8 hours before you plan to serve the drink, add rum, 3/4 ounce lime juice, and 3/4 ounce turbinado simple syrup to a resealable container or zipper-lock bag. Place batched mix in the freezer until freezer-cold, about 8 hours.
When ready to serve, add quartered strawberries to blender. Add chilled cocktail mix, pinch salt, and 8 ice cubes. Pulse blender 5 times, then blend until uniform. Taste and add up to 1/4 ounce additional turbinado simple syrup as needed. Blend once more briefly and serve immediately, with a lime wheel, strawberry, and/or straw, if desired.
If you want to make multiple drinks, you can pre-batch up to a double recipe (a blender may not hold much more than that easily) in a single container, add 14 ice cubes, then divide after blending; if making more than two drinks, use separate containers to hold more servings.