The daiquiri may well be the epitome of all frozen concoctions
There’s a lot that Ernest Hemingway and I disagree on—writing styles, treatment of women, opinions of F. Scott Fitzgerald. But one thing we’ll always see eye-to-eye on is the daiquiri. A perfectly well-blended, flavorful frozen daiquiri is the cure to all ailments on a hot summer day. And since there’s been no shortage of hot days this summer, we at The Pulse have gathered information to help you make a frozen daiquiri that would cheer even the grumpiest of novel-writing, fishing-and-hunting, misogynistic old men.
A typical daiquiri will require one to two ounces of rum per serving. Any more, and the alcohol will melt the ice too quickly; any less, and what’s the point? You’re left with a run-of-the-mill gas station slushie, which are fine in their own right, but there’s a time and a place for everything. You’re an adult now. Enjoy it.
As for fruit, it’ll always taste best when bought fresh. However, using frozen fruit will give you a thicker consistency and help you cut down on the amount of ice. As a bonus, less ice will mean more real fruit flavor, so in a way, fresh versus frozen is almost inconsequential. If you’re looking for the best of both worlds, try buying fresh fruit, cutting it into small, blendable pieces, and freezing it yourself.
Whether using fresh or frozen fruit, ice is still needed to obtain that slushie-esque consistency. Always start with less than you think you’ll need. Add too much and you risk drinking down a watery, flavorless, barely-boozy puddle. You can always go back and add more.
In addition to the amount of ice, pay attention to the type. Crushed or cracked ice is easier on your blender, and gives your daiquiris a smoother, thicker texture. Whole ice cubes will lead to chunky, unblended daiquiris, along with ruining your blender’s blades and sounding like RoboCop got his arm caught in a garbage disposal.
Now it’s time to toss all your ingredients into the blender, right? Well, yes and no. The order in which you add your ingredients in your blender is one of the most important steps in the process. Add your alcohol first, followed by your fruit, and finally, the ice. Adding the ice last will give you the chance to control the ratios of ingredients and the mixture’s consistency.
Blend the mixture slowly, building up speed, and stop when your daiquiri reaches the desired consistency. If you feel like your ratios are off, you can always add something extra—more fruit, booze, ice, or something off the books. That being said, any extra ingredients should be added slowly, and in small portions.
To keep your frozen daiquiri frozen, serve your drink in a chilled glass. The easiest method is wetting a paper towel, squeezing out any excess water, then wrapping it around the bowl of your glass, and keeping it in the freezer for (roughly) three minutes.
Serve your drink immediately, and savor the smooth consistency and marrying of fresh summer flavors.
Frozen Strawberry Daiquiri Recipe
Makes 4 to 6 drinks
- 1 cup white rum
- 3 cups fresh strawberries, hulled and roughly chopped
- 1/4 cup lime juice, freshly squeezed
- Ice cubes, as needed (see Recipe Note)
In a blender combine the rum, strawberries, fresh-squeezed lime juice, and 1 cup ice. Pulse to evenly blend, then divide between glasses.
Recipe Note: Depending how thick you want your frozen daiquiri, you can add as much or as little ice as desired. Start with 1 cup; then if you prefer it a little slushier, add more ice a 1/2 cup at a time and pulse to blend to your desired consistency.