Back in my younger days, fancy drinks often came from a can and were served frozen. When I thought about making a fresh strawberry daiquiri I couldn’t help but think of the Bacardi frozen daiquiris (and piña coladas) that Elisabeth R and I enjoyed living together in college and our early post-college years. I didn’t have many appliances in college but someone was kind enough to pass along a blender to me which facilitated the making of these drinks. I actually considered making a ‘adult’ frozen version in my Vitamix, but opted not to. I just can’t quite repeat that chapter of my cocktail life.

The key to this drink is finding the freshest and most flavorful strawberries that you can – most likely locally grown. Muddling them releases all of the good flavors found in fresh strawberries. Plus, the riper the strawberry, the easier to muddle. The sweetness of the strawberries pairs well with rum and that combination is offset by the tartness of the freshly squeezed lime juice.

Perhaps you had a few too many sickly sweet frozen daiquiris in your earlier years like me – take the time to give this libation one more try.

Thank you to the Frecon Farms (from Boyertown, PA) stand at the Growing Roots’ Farmers Market in Malvern, PA for the wonderful strawberries used in this cocktail.

Gluten-Free/Wheat-Free Note:  This cocktail is gluten-free as rum is naturally gluten-free.

Strawberry Daiquiri

 

Strawberry Daiquiri
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Recipe type: Drink
Author:
Serves: 1
Ingredients
  • 5 ripe strawberries, divided
  • 2 ounces light rum
  • 1 ounce freshly squeezed lime juice (~ 1 lime) (see Notes)
  • ½ ounce simple syrup (see Notes)
Instructions
  1. In a cocktail shaker, muddle 4 strawberries with rum, lime juice and simple syrup. Fill shaker with ice.
  2. Shake and strain into a martini glass.
  3. Garnish with remaining strawberry (cut in half).
Notes
* I recommend using the freshest strawberries you can find (preferably in season). Frozen strawberries can be used, but be sure to defrost them first.
* Before squeezing the lime, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
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