Floridita

By Rosie Schaap

Published June 30, 2014

  • Sam Kaplan for The New York Times. Food stylist: Susan Ottaviano. Prop stylist: Maeve Sheridan.
Media 1 of 1
Rating
4(41)
Comments
Read comments

The Floridita is a classic daiquiri riff, which takes its name from a bar in Havana. There, a bartender named Constante tinkered with another bartender’s recipe, adding to it a small quantity of maraschino liqueur and a good amount of crushed ice. Since then, many others have played with the formula, and two separate recipes emerged, each with many variations: the Floridita Daiquiri, and the Floridita Cocktail. The Floridita Daiquiri frequently retains the crushed ice; the Floridita Cocktail is often served straight up, as in this recipe, and its tartness is enhanced by the addition of grapefruit juice.

Featured in: Lime Is of the Essence

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 2 ounces white rum (I prefer Brugal)

  • Juice of ½ lime

  • ½ ounce fresh grapefruit juice

  • ¼ ounce maraschino liqueur

  • 1 teaspoon simple syrup

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 93 calories; 3 milligrams sodium; 4 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.

Powered by

Preparation

  1. Step 1

    Shake with ice, and strain into coupe. Garnish with a lime wheel.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
41 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
TJSparkes

I might’ve gone heavy on the Luxardo, but really interesting. In a good way.

Private comments are only visible to you.

or to save this recipe.