Frozen Daiquiris

Frozen daiquiris were all the rage in the 1950s, but were elbowed out of the way by an ambitious Mexican cousin—the frozen Margarita. And it’s time these cocktails made a comeback. Legend has it that an American engineer invented the daiquiri in 1896 in the Cuban town of the same name.

The Method To make a frozen daiquiri, combine the liquid ingredients in a blender with crushed ice— roughly equal parts ice and liquid. Blend until smooth, pour into glass, and garnish.

APRICOT-
GUAVA
DAIQUIRI

A happy marriage of apricot brandy and guava nectar

2 ounces light rum

1 ounce fresh sour mix

½ ounce apricot brandy

½ ounce guava nectar

Apricot half for garnish

BANANA
DAIQUIRI

With banana-flavored liqueur

2 ounces light rum

1 ounce fresh sour mix

½ ounce crème de banane

KIWI
SURPRISE

Pleasantly tart

2 ounces light rum

1½ ounces fresh sour mix

½ ounce Bols kiwi liqueur

Kiwi slice for garnish

MANGO
DAIQUIRI

Flavored with what’s been called the king of fruits

2 ounces light rum

1 ounce fresh sour mix

1 ounce mango puree

THE
MARY LOU

She came, she saw, she drank

2 ounces light rum

1 ounce fresh sour mix

½ ounce crème de cassis

SAN JUAN
DAIQUIRI

Perfect for a lazy day in the sun

2 ounces light rum

1 ounce fresh sour mix

½ ounce Grand Marnier

Orange twist for garnish

SEÑOR ZEUS

A Greco-Latin treat

2 ounces light rum

1 ounce fresh sour mix

½ ounce ouzo

SHARMA
DAIQUIRI

Peachy-keen karma

2 ounces light rum

½ ounce DeKuyper Pucker peach schnapps

1 ounce fresh sour mix

SOUR
RASPBERRY

Graced with Chambord

2 ounces light rum

1 ounce fresh sour mix

½ ounce Chambord

STRAW BERRY
DAIQUIRI

An old favorite

2 ounces light rum

½ ounce Bols strawberry liqueur

1 ounce fresh sour mix

WATERMELON
DAIQUIRI

Pretty and pink

2 ounces light rum

½ ounce Marie Brizard watermelon liqueur

1½ ounces fresh sour mix