Strawberry daiquiri

🇨🇺 The history of the Cuban daiquiri, 1898

The original daiquiri was invented around 1898 by Jennings Cox, an American mining engineer working in Daiquirí, near Santiago de Cuba during the Spanish-American War. The classic recipe: white Cuban rum, freshly squeezed lime juice and a touch of sugar. The cocktail was later perfected by legendary bartenders Emelio “Maragato” Gonzalez and Constantino “Constante” Ribalaigua Vert in Havana, and popularized in the 1940s. The frozen strawberry version, the one we all know, came later with the democratization of home blenders.

🍓 2 to 3 minutes in the blender, the secret to the texture

This is my signature trick. Most recipes tell you to blend for 30 seconds. I push it to 2 to 3 minutes. This allows the frozen strawberries to start slightly thawing in the movement of the blender, which makes the cocktail juicier, creamier and smoother on the palate. At 30 seconds, you still have chunks of hard frozen strawberries and the cocktail is too thick. At 2-3 minutes, you get the perfect texture. Watch through the lid. As soon as it’s smooth and the movement becomes steady in the blender, you can stop.

🥃 Good flavourful rum, I prefer dark

You can use any rum that has flavour. Personally, I prefer dark or amber rum over the classic white rum of the traditional daiquiri. It brings caramelized and woody notes that pair really well with the strawberry and give depth to the cocktail. White rum works too but the taste is more neutral. Choose a rum you’d enjoy sipping on its own, because that’s the one that’s going to shine in your glass.

🍁 Maple syrup instead of classic simple syrup

My Quebec twist. Instead of traditional simple syrup (water + cooked sugar), I use maple syrup. It brings more complex caramelized notes than refined sugar and is consistent with my other summer drinks recipes. Start with ⅓ cup, taste and adjust upward if your strawberries are less sweet. No need to pull out a saucepan to make simple syrup. It’s faster and more Quebec.

🧊 No ice cubes, the frozen strawberries do the job

This is non-negotiable. The frozen strawberries alone (4 cups, which is a massive amount) are enough to give the cocktail its full icy texture. If you add ice cubes on top of that, you dilute the mixture and lose strawberry flavour. This is also why I use so many strawberries. Enough so the texture is perfectly smooth and cold without needing any ice water or cubes.

🍹 Non-alcoholic variation for sober guests or kids

For an alcohol-free version, replace the 4 oz of rum with an equal amount of cold water or apple juice to maintain the fluidity of the mixture. If you use water, the profile will be purer strawberry. With apple juice, you add an extra layer of fruity sweetness. Everyone gets their glass, adult version or alcohol-free. That’s the beauty of making daiquiris at home.

🥶 Vodka variation or other berries

You can totally replace the rum with vodka for a more neutral profile that lets the strawberries shine even more. To vary the fruit, the same technique works with other frozen berries: raspberries (4 cups for a more tart version), blueberries (gorgeous colour), blackberries (deeper notes) or a mixed berry blend. Adjust the maple syrup to taste depending on the sweetness of the chosen fruit.

✅ What to serve with my strawberry daiquiri?

This is THE summer cocktail for patio evenings, backyard BBQs, pool parties and tropical-themed dinners. Serve it alongside my piña colada, my Kiwi mojito and my brazilian mango lemonade to offer your guests a complete tropical cocktail bar. Pair it with fish tacos, a citrus ceviche, grilled shrimp, BBQ skewers or simply a charcuterie board with my Marinated feta with olives and herbs.