Despite all the unseasonal sunshine we’ve been enjoying, we’ll surely soon be in the grip of winter. How about reminding yourself of warm and sunny days with a glass of fresh fruitiness?
The Daiquiri. One of the most enduring cocktails ever created. Perhaps the secret to its longevity lies in its versatility? A cocktail which can be served straight up, on cubed or crushed ice, or frozen, with almost any fruit you care to mention…
On reflection, maybe it has become such an enduring cocktail simply because there are so many preparations which fit under the umbrella name of ‘daiquiri’. Either way, when properly thought out, the daiquiri can be a delightful drink.
Thinking about the flavours which are already present in your rum will help you to pick out the most suitable fruits to combine with your base (lime, of course, being the traditional choice). These days, you’ll find pretty much any fruit in a daiquiri, or even more likely, any type of puree. Personally, I prefer to use real fruit, but each to their own.
In the video below I’ll show you the very simple steps involved in making a delicious raspberry daiquiri. Feel free to experiment with different fruits, rum, ice… pretty much the whole recipe! I look forward to hearing how you get on, so be sure to let me know.
I flat out refuse to watch this video until I get home this evening, the torture would just be too much
I watched the video, but mention of Barbados was cruel (I expect the Sandy Lane is full of high rollers knocking back strawberry daiquiries, as I sit here in London on this dark and freezing cold afternoon). I have to say I’m seriously impressed by your curiously fast stirring skills, Will – or is the film speeded up? If I did that my daiquiri would end up all over the dining table.
I’m a stirring ninja Susan (but yes, I also sped that bit up a touch, it was getting boring).
Excellent Will, thank you. I now need to head out into the rain and buy some raspberries. I have everything else.