- 1
Add 60ml white rum, 30ml fresh lime juice, and 15ml simple syrup to a blender.
- 2
Add approximately 240ml of ice cubes.
- 3
Blend on low speed for 5 seconds, then increase to high speed and blend until completely smooth with no remaining ice chunks, approximately 20–30 seconds.
- 4
Pour into a chilled coupe glass.
- 5
Garnish with a maraschino cherry on the rim or skewered on a pick and serve immediately.
The key to a great frozen daiquiri is balance - too much ice yields a watery result, while too little makes it difficult to blend smooth. Start on low to break down the ice, then blast on high for a silky, uniform slush. A classic coupe is preferred over a champagne flute, which is too narrow for a blended drink and difficult to drink from.
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