The daiquiri is a seemingly simple cocktail. The original amalgamation of rum, lime juice and sugar maintains a refreshing treat even generations after the original daiquiri was born. Yet, new iterations continue to be created, and some old favorites—especially those created for some of its favorite imbibers including Ernest Hemingway’s Hemingway daiquiri—are still popular today. As Daiquiri Day approaches on July 19, make sure your bar or club is offering some of the daiquiri’s finest varieties from ones mixed with fruits and classic reinterpretations to frozen options, as well.
Cantaloupe Tea Daiquiri
Created by James Labe, hospitality consultant and "tea sommelier" based in California.
1 ½ oz. Numi Emperor’s Pu-erh Tea
1 ½ oz. Van Gogh Blue Vodka
3 oz. frozen cubed cantaloupe
1 oz. coconut milk
Splash of lemon juice
Lemon wedge, for garnish
Steep tea at four times normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving. Serve on the rocks, garnish with lemon wedge.
Spiced Vanilla Daiquiri
Courtesy of BlackBeard Spiced Rum.
2 oz. BlackBeard Spiced Rum
¾ oz. lime juice
½ oz. simple syrup
3 drops pure vanilla extract
Lime zest, for garnish
Combine all ingredients in a cocktail shaker over ice and shake until well chilled, then strain into a chilled cocktail glass, zest lime over the glass to scent and garnish.
Red Raspberry Daiquiri
Courtesy of the Perfect Puree of Napa Valley.
8 oz. Perfect Puree Red Raspberry, thawed
6 oz. rum
2 oz. granulated sugar
1 oz. lime juice
4 cups ice cubes
Fresh mint sprigs, for garnish
Place all ingredients in a blender. Cover and process until slushy. Pour into four tall glasses, and garnish with a mint sprig.
Created by Malamon Bunchorntavakul, a student at the CIA in Poughkeepsie, N.Y.
1 cup crushed ice
1 oz. ABSOLUT Mandarin Vodka
1 oz. Perfect Puree Lychee, thawed
1 oz. Perfect Puree White Peach, thawed
Blend all ingredients in a blender then pour into a chilled glass. Serve.
Created by Toby of Goldbrick House for The Bitter Truth Cocktail Competition in Bristol, U.K.
50 ml Ron Barcelo Gran Anejo
25 ml fresh lemon juice
20 ml brown sugar syrup
10 dashes The Bitter Truth Celery Bitters a