- Course: Beverage
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
Legend tells us that American mining engineer Jennings Cox invented the Daiquiri for visitors in 1896, naming it in honor of the nearby village of Daiquiri in eastern Cuba. That simple inspiration has become one of America’s most popular drinks, with infinite renditions, as the following variations make obvious. If desired, the rim of the glass can be moistened with lime juice and sugar-frosted.
- 1½ oz. (3 Tbsp.) light rum
- ¾ oz. (1½ Tbsp.) fresh lime juice
- 1 tsp. powdered sugar
- Lime slice
Shake liquid ingredients with ice. Strain into chilled glass; garnish with lime slice.
Apple Daiquiri: Add ½ oz. (1 Tbsp.) Calvados or other apple brandy; garnish with an apple slice brushed lightly with lime juice.
Banana Daiquiri: Increase lime juice to 3 Tbsp. and add ½ oz. (1 Tbsp.) Triple Sec (or banana-flavored liqueur), 1 small ripe banana, and 1 cup crushed ice. Combine ingredients in a blender. Cover and process at medium speed until smooth, about 15 seconds. Pour into chilled large wineglass; garnish with lime and serve with straw.
Cherry Daiquiri: Add ½ liz oz. (1 Tbsp.) cherry brandy and ½ tsp. kirsch; garnish with lime.
Derby Daiquiri: Add 1 oz. (2 Tbsp.) fresh orange juice; garnish with orange slice.
Frozen Daiquiri: Add ½ oz. (1 Tbsp.) Triple Sec and 1 cup crushed ice. Combine all ingredients in a blender. Cover and process at medium speed until smooth, about 15 seconds. Pour into chilled glass; garnish with lime.
Frozen Fruit Daiquiri: Prepare as for frozen daiquiri, adding ½ cup chopped fruit (melon, peaches, or strawberries). If desired, substitute 1 tablespoon flavored brandy or liqueur (such as peach brandy for peach daiquiris) for the Triple Sec.
© 1998 Sharon Tyler Herbst and Rob Herbst
Note from Cookstr's Editors
Nutritional information is based on the entire recipe.