The granddaddy of rum cocktails, daiquiris get a bad rap. That's probably because the word conjures up images of neon-colored slushies that give you a sugar rush followed by a splitting headache. (We won't name names, but the ingredient list for a leading daiquiri mix is water, high fructose corn syrup, wine, natural flavors, maltodextrin, glycerin, citric acid, sodium polyphosphates, fruit juice concentrate, sodium benzoate and potassium sorbate (preservatives), gum arabic, medium chain triglycerides, sucralose, red 40, blue 1.)
Those ubiquitous frozen concoctions are nothing like the classic daiquiri, which, in its purest form, is a balanced combination of three elements: rum, cane sugar, and citrus juice (typically lime).
Like Jen, the daiquiri hails from the Caribbean. The word is of Taíno origin, and it is the name of a beach on the island of Cuba. The daiquiri supposedly was invented by an American mining engineer, Jennings Cox, who was in Cuba at the time of the Spanish-American War. We are grateful for his service.
We've taken the basic recipe for a daiquiri and added Blackberry Lemon Thyme Mixicles (found in our Distinctive Collection) and a bit of orange liqueur to the mix. The result is a balanced concoction that invigorates and delights.
- 2 Blackberry Lemon Thyme Mixicles® cubes
- 1½ ounces white rum
- ½ ounce orange liqueur
- Squeeze of lime
How to Mix:
Add the Mixicles® cubes, rum, orange liqueur, and lime juice to a shaker, and shake until you can’t hear rattling in the tin. Pour into a chilled coupe. Garnish with a lime wedge or wheel and fresh thyme.