Blending Summer

When summer rolls around, I'm a fan of blending drinks, especially cocktails. Often, such drinks call for using ice, but whenever possible, I like to use frozen fruit, fruit juice, coffee, or even cream. I end up with richer drinks and flavor that can't be beat!

To that end, I'm sharing my favorite daiquiri recipe. I think rum lends itself to blending with fruit and summer calls for tropical flavors to combat tropical weather. The result is a smooth, tangy cocktail that I serve regularly. In fact, between May and August, I always have the ingredients for this one on hand! I have also been known to make pineapple-flavored rum (usually back in March or April) by putting the cores of the whole pineapples I've cut into a quart mason jar and filling the rest of the jar with rum. Keep it in a cool, dark place and shake it every day or two. Within 2 weeks, you can get a good bit of flavor from it, but if you infuse it for a month or two, your patience will be rewarded!

As an afternoon treat on its own or alongside summer's favorite grilled meals, this daiquiri is sure to please. I'm a fan of serving mine in chilled glasses because summer's heat sets to melting them so quickly, but you can pour them into room temperature glasses in a pinch. Either way, enjoy!

Tropical Blended Daiquiri

  • 2 ounces ​rum
  • 1 ounce lime juice
  • 1 ounce simple syrup
  • ¾ cup frozen tropical fruit (I used pineapple, mango, and papaya)

Blend the ingredients until it reaches the desired thickness. Pour into a tall, chilled glass.

  • Yields: 1 serving
  • Preparation Time: 5 minutes

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