Frozen Daiquiri

Recipe from Dale DeGroff

Adapted by Francisco Goldman

Published June 26, 2007

  • Andrew Scrivani for The New York Times
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Rating
4(13)
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—Francisco Goldman

Featured in: Chapter 1: I Drank the Water

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Ingredients

Yield:1 cocktail

  • 1 ½ ounces white rum

  • ½ ounce maraschino liqueur

  • 1 ounce fresh grapefruit juice

  • 1 ½ ounces superfine sugar

  • 1 ounce fresh lime juice

Ingredient Substitution Guide
Nutritional analysis per serving

52 grams carbs; 325 calories; 3 milligrams sodium; 50 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a blender, combine all ingredients with about a cup of ice. Blend to create a firm but slushy consistency, adding ice if necessary. Drink should be pourable, but should also hold its shape.

  2. Step 2

    Mound slush into a cocktail glass or a wineglass. Serve with a straw that has been trimmed to stick up above slush by about four inches.

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Ratings

4 out of 5
13 user ratings
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Comments

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Betsy

If making with red grapefruit, use less sugar.

suz

This is a Hemingway Daq

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Credits

Adapted from “The Craft of the Cocktail” by Dale DeGroff (Clarkson Potter, 2002)

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