Frozen Strawberry-Lime Daiquiri

Frozen Strawberry-Lime Daiquiri. Joanne Sasvari photo

Perfect for the patio. That is all.

• 1.5 cups white rum

• 0.75 cup fresh-squeezed lime juice (5 to 6 juicy limes)

• 0.25 cup simple syrup (more if you like your Daiquiri on the sweet side)

• 1 (600 g) package frozen strawberries

• 4 cups ice cubes

• Garnish: strawberries or lime wheels (optional)

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The Old Fashioned may be tops, but bring on the Bamboo!

The Old Fashioned is the top-selling cocktail in the world, according to Drinks International. Istockphoto.com photo

In January, Drinks International, a trade publication for the alcohol industry, released its annual list of the 50 best cocktails—or at least the best-selling ones—around the world. It’s perhaps no big surprise that the top drink, for the fifth year running, was that classic whisky-based bittered sling, the Old Fashioned.

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KB’s Banana Daiquiri

KB’s Banana Daiquiri. Kevin Brownlee photo

Created by Bacardi portfolio ambassador Kevin Brownlee.

• 1 oz Bacardi Añejo Cuatro rum
• 1 oz Bacardi Banana flavoured rum
• 0.75 oz fresh lime juice
• 0.75 oz cane syrup (2:1; see note)
• 1 bar spoon fresh pineapple juice

Combine all ingredients in a shaker tin and add ice. Shake like the trees on a hot, breezy summer afternoon. Double-strain into a cocktail coupe and enjoy! Serves 1.

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Hemingway Daiquiri

The Hemingway Daiquiri by Justin Taylor. Talia Kleinplatz photo.

INGREDIENTS:
4 oz light cuban rum
1 oz maraschino liqueur
1.5 oz freshly squeezed ruby red grapefruit juice
1.5 oz freshly squeezed lime juice
0.5 oz simple syrup*
2 cups of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into Martini glasses. Garnish with fresh mint and a grapefruit wedge. Serves 2.

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Return to blender

The cacophony of spinning blades is usually the sign of an inferior cocktail — but bartenders are now seeing the gadget’s potential

Talia Kleinplatz photo

Once a derided device of the past, the blender is slowly finding its way back into cocktail bars around the globe.

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Chocolate Basil Daiquiri

Chocolate Basil Daiquiri by Justin Taylor. Danika Sea photo.

INGREDIENTS:
2 oz light rum
1 oz fresh lime juice
3 fresh basil leaves, plus one for garnish
1 oz cocoa nib syrup*
1 egg white
cocoa powder for garnish

METHOD:
Pre-chill a cocktail glass. Add rum, lime, basil (torn in half), cocoa nib syrup and egg white to a cocktail shaker and dry shake without ice for about 10 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into the glass using a fine mesh. Garnish with a fresh basil leaf and a small pinch of cocoa powder.

­—by Justin Taylor

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The Last Word: The Papa Doble

The Papa Doble is named for Ernest Hemingway. Lou Lou Childs photo

“I drink to make other people more interesting.”

A legendary drinker, Ernest Hemingway was so partial to a daiquiri—served cold, strong and sour—that Cuban bartender Costantino Ribalaigua of Havana’s famed El Floridita created the Papa Doble (also known as the Hemingway Daiquiri) just for him.

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