Six Recipes to Shake Up National Daiquiri Day
In our humble opinion, the daiquiri is one of the best examples of a classic cocktail. It has a fascinating history, it's easy to make, and (most importantly), it tastes absolutely delicious. Just because it's a classic, though, doesn't mean it's sacred, and these six recipes prove that there's nothing wrong with changing perfection. Of course, you can't bring up the daiquiri without mentioning its frozen variant; while it's far from the drink that Hemingway sipped in Cuba, the frozen daiquiri has earned an equally beloved reputation throughout the years. Besides, even if you're a daiquiri purist, you have to admit that two drinks are always better than one. Happy National Daiquiri Day!
Mezcal and malt honey syrup bring a warm, smoky earthiness to this daiquiri variation. Created by Jesse Carr of Balise (New Orleans, Louisiana).
Rich and citrus-y with the kick of cold-brew coffee. Created by Caitlin O'Brien of Felipe's Mexican Taqueria in the French Quarter.
High Hat Cafe's Hornswoggler Daiquiri adds white creme de cacao, chocolate shavings and a Chartreuse rinse to the standard daiquiri formula. Doris Metropolitan's Ranchero Daiquiri adds tequila, amaro and rose cordial to the formula.
Doris Metropolitan's Ranchero Daiquiri adds tequila, amaro and rose cordial to the formula.
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