strawberry daiquiris

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These ain’t your mama’s strawberry daiquiris. Or at least, they’re not my mama’s strawberry daiquiris, which are slushy and sugary and delicious and rightfully earn their classification as a foofoo drink.

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These strawberry daiquiris are no foofoo drink. They’re serious. Made from nothing but strawberry-infused rum, sugar syrup, and lime juice, they are also the most delicious cocktail I have ever had.

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It’s all thanks to Dave, who found an interest in rum after we went on a Caribbean cruise with his parents last year. Our liquor cabinet is now half rum, which is fair since that’s all we drink now that Dave is willing to mix up a variety of rum drinks and I’m willing to let him bring them to me.

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My part in this recipe is to think ahead enough to pour a bottle of rum over strawberries. Let them sit for a week (or really, just a few days if you’re in a hurry), strain, and you’re on your way to a seriously great cocktail. Just be careful, because these ain’t no foofoo drink.

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Printer Friendly Recipe
Strawberry Daiquiris

4 drinks

Make the sugar syrup by heating 1 cup water and 1 cup sugar over medium heat until the sugar dissolves. Cool before using. Cover and refrigerate leftovers for several weeks.

Make the strawberry rum by pouring 1 (750-ml) bottle of rum over 1 pound of stemmed and quartered strawberries. Strain after 5-7 days. Cover and refrigerate leftovers for several weeks. Your yield, unfortunately, will be slightly less than 750 ml, as the strawberries soak up some of the rum.

Our favorite rum for mixing is Shellback Silver.

Update 6/5/2014 – Unfortunately, I had this recipe wrong initially.  The sugar syrup has now been reduced from ½ cup to ¼ cup.  We use ¼ cup, although we like our drinks on the tart side.

1½ cups strawberry rum
¾ cup lime juice
¼ cup sugar syrup

In a large measuring cup, mix the three ingredients. Fill a cocktail shaker with crushed ice; add half the rum mixture. Cover and shake until the sides of the cocktail shaker are frosty. Strain into two glasses. Add more ice and repeat with the remaining mix. Add some of the ice from the shaker into each glass. Serve immediately.

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Comments

  1. Dave says:

    This may go without saying but the only thing I would add is make sure you use fresh squeezed lime (not a mix) and please dear god do not use anything from Bacardi or Don Q.

  2. Oh my goodness!!!!! This is an awesome recipe. You get many many many points!

  3. Josie says:

    ha, we are so on the same drink-wavelength, I just posted strawberry daiquiris this week. Mine were frozen though, so I see the need for a recipe comparison in the very near future…. I’m like you and typically don’t like frozen drinks, but I guess I never realized daiquiris could be on the rocks?! My world may be forever changed….

  4. Jennifer Seamans says:

    Any suggestions for the leftover strawberries? Maybe a variation, but whirled in the blender, instead of using strawberry rum?

  5. bridget says:

    Jennifer – The leftover strawberries are full of rum, so it’s a shame to throw them out, but to be honest, they kind of remind me of strawberry corpses. :) I was thinking they might be good in ice cream after a quick pulse in the food processor though.

  6. e says:

    could frozen strawberries be used to soak in the rum?

  7. bridget says:

    e – Yes! I’ve done that once (I actually used frozen mixed berries, and only steeped them for about an hour), and it worked just fine.

  8. Jennifer Seamans says:

    I’ve got my strawberries soaking. =) From the recipe, it sounds like you leave them out for a week? Is that right or should they be refrigerated?

  9. bridget says:

    Jennifer – I soak them at room temperature, and then refrigerate the strained rum afterward.

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