Daiquiri Recipes

Steps:

• Shake all the ingredients in a cocktail shaker and strain into a cocktail glass. 3 TWISTSStrawberry daiquiriThis cocktail should only be attempted with fruit that's really ripe and sweet - if the berries are the big, bland variety from the chiller cabinet, the end result will just taste of mush. Allow one large handful of hulled strawberries for each cocktail. Place them in the empty shaker and give them a gentle crush with a muddler or pestle, then add the other ingredients and shake as normal and strain into your cocktail glass. Out of season, you could also make a version of this drink using Funkin strawberry purée which will be almost as good. Hemingway's 'Papa Doble' daiquiriThe writer Ernest Hemingway drank at El Floridita in Havana so often they ended up creating a daiquiri recipe especially for him called the Papa Doble, made with a quadruple measure of white rum, lime, grapefruit juice and maraschino liqueur. I don't think many of us could handle a drink this size - as delicious as it is - so I've scaled it back a bit: 50ml white rum, 15ml pink grapefruit juice, 15ml lime juice, 15ml Luxardo maraschino liqueur, 5ml sugar syrup, shaken and strained into a cocktail glass or blended with ice, depending on what you prefer. La Terraza's blue daiquiriAnother place Hemingway liked to drink when he went fishing was a little waterside bar about 10 miles outside Havana called La Terraza. La Terraza's signature daiquiri is made with blue curaçao, so it's the colour of a lagoon. You can make one too, simply by substituting 15ml Bols Blue curaçao in a normal daiquiri in place of the sugar syrup. A delicious guilty pleasure on a summer's day, especially with a cocktail umbrella.

Steps:

• If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.
• Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.
• Simple Syrup:
• 2 cups sugar
• 1 cup water
• Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month.
• Yield: 3 cups

Steps:

• In cocktail shaker filled with ice, combine rum, lime juice, and simple syrup. Shake vigorously, then strain into cocktail glass.

Steps:

• Pour the rum, lime juice, sugar and ice into the container of a blender. Blend for 10 seconds, or until ice is fine. Pour into two daiquiri glasses.

Steps:

• Put limeade and rum into blender.
• Fill blender with crushed ice.
• Blend on high speed.
• Serve in stem glass.
• Garnish with cherry, mint sprig or gresh strawberry.
• Serves 8.
• Note: a Pink Lady is made using gin and pink lemonade.

Steps:

• Blend all together in blender to desired consistency.
• ENJOY!

Steps:

• Fill a shaker three-fourths full with ice. Divide remaining ice among four hurricane or cocktail glasses; set aside. , Add the rum, lime juice and simple syrup to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glasses. Garnish with lime slices as desired.

Steps:

• Combine ice, lime juice, rum, and sugar in a blender and blend at high speed until mixture is frothy. Pour into a coupe glass; serve, garnished with lime wheel.