Daiquiri Recipe | The Kitchn

A few winters ago, my family went to Mexico in search of some respite from the cold weather. After a long day at the beach, we made ourselves at home at the hotel bar, and my husband ordered daiquiris. The bartender brought out an elegant-looking cocktail that was served straight-up and simply garnished with a lime wheel. I was extremely confused because, in my mind, daiquiris were always frozen. 

Up until that point I had never been a fan of daiquiris, which for me were always much too sweet. This cocktail was unlike any daiquiri I’d ever had. It was refreshing, slightly tart, and not at all sweet. 

Since then, I’ve been making daiquiris at home — especially when it’s warm out. The drink itself is unfussy and extremely easy to prepare; it has only three ingredients and comes together quickly in a cocktail shaker. 

The daiquiri was originally invented in the 1890s in Cuba, and was later popularized by Ernest Hemingway. Traditionally, a daiquiri is served straight-up or on the rocks, not frozen. Structurally, it calls for the same ingredients as a frozen daiquiri: light rum, lime juice, and simple syrup. 

To make a classic daiquiri, combine the ingredients in a cocktail shaker, add ice, and shake. Pour the drink through a strainer into a coupe glass, garnish with a lime wheel, and serve. (A frozen daiquiri, on the other hand, adds the ingredients directly to a blender with ice, and blends it until slushy-like in consistency). 

A classic daiquiri requires only three ingredients — no blender needed. 

No! A classic daiquiri is served straight-up or on the rocks, rather than frozen. A frozen daiquiri, which is a riff on the original cocktail, is blended with ice and then served.