Strawberry daiquiri

The difference lies in the method: the classic daiquiri is shaken and strained, the frozen daiquiri goes into the blender with ice. The ingredients are basically the same.

The International Bartenders Association (IBA) places the daiquiri in its category The Unforgettables. The official IBA recipe consists of 60 ml white Cuban rum, 20 ml fresh lime juice and two bar spoons of fine sugar. You first stir until the sugar has dissolved, add ice, shake and strain the cocktail into a chilled cocktail glass. No garnish is added.

With the frozen daiquiri the ice stays in the drink. The finely crushed ice is blended along, which gives the cocktail the structure of a sorbet. The strawberry daiquiri is a fruit variant: Difford's Guide first blends the rum, the lime juice, the syrup and the strawberries without ice, so the fruit becomes completely smooth, and only then adds the ice.

The daiquiri comes from Cuba and is named after Daiquirí, a small town in the east of the island. According to Bacardi, the cocktail originated in 1898.

Bacardi attributes the recipe to the American mining engineer Jennings S. Cox, who worked at the copper mines near the Sierra Maestra. He combined three local ingredients with ice: white sugar, fresh lime juice and Bacardi Carta Blanca rum.

According to Bacardi, the frozen version is thanks to bartender Constante Ribalaigua Vert, who served the frozen daiquiri to his guests at La Floridita bar in Havana. Who added the strawberry is not known. Difford's Guide calls the origin of the strawberry daiquiri unknown and mentions that, according to tradition, the earliest published recipe appears in the book Electric Blender Recipes by Mabel Stegner from 1952.

For a strawberry daiquiri you use white rum. That is the rum of the original recipe: the IBA prescribes white Cuban rum and the story of Bacardi also starts from a white rum, the Carta Blanca.

A clear rum shows off the red colour of the strawberries in the glass. Difford's Guide names a light rum of one to three years old for the frozen strawberry daiquiri, distilled from molasses in a column still.

Anyone who wants to bring out the strawberry more can replace a small part of the rum with strawberry liqueur. Keep that modest, because liqueur also brings sugar: then use a little less sugar syrup.

You make an alcohol-free strawberry daiquiri by leaving out the rum and the liqueur and topping up the volume with cold water or sparkling water after blending. The rest of the method stays the same.

Blend five strawberries with 20 ml fresh lime juice and 15 ml sugar syrup without ice until everything is smooth. Then add the finely crushed ice and blend again. Because the rum is missing, the mixture freezes slightly faster and becomes firmer; a dash of cold water keeps it pourable.

With frozen strawberries you need less ice and the taste of the fruit stays fuller, because less water is added. Taste before pouring and adjust the ratio of lime to syrup to the sweetness of the strawberries.

’t Bockje now has 20 bottles of white rum in stock, plenty to make a strawberry daiquiri of your own choice.

Anyone who wants to follow the historic recipe chooses Bacardi Rum Carta Blanca, the rum from the story of Jennings S. Cox. Alongside it, the shelf also holds Ron Barceló Blanco and Bayou White, two white rums that lend themselves just as well to the blender.

For anyone who wants to add a splash of strawberry liqueur, there are Bols Strawberry and De Kuyper Wild Strawberry. Start with 10 ml and then use slightly less sugar syrup. Not sure which bottle suits your recipe? Feel free to call or drop by ’t Bockje at Brink 2 in Bathmen.

The shop is at Brink 2 in Bathmen. Open Tuesday to Friday from 09.00 to 18.00 and Saturday from 09.00 to 17.00. For advice, call 0570 541 278 or email info@bockje.nl.