Indulge in the enticing world of flavors with our collection of Daiquiri recipes, inspired by the iconic play "Cat on a Hot Tin Roof." Embark on a culinary journey with our classic Daiquiri, a timeless blend of white rum, lime juice, and simple syrup. Experience a taste of paradise with our frozen Daiquiri, a refreshing treat that combines crushed ice, white rum, lime juice, and simple syrup, creating a smooth and icy sensation. For a tropical twist, try our strawberry Daiquiri, a vibrant concoction of white rum, lime juice, simple syrup, and fresh strawberries, offering a sweet and tangy delight. Explore the depths of flavor with our banana Daiquiri, a luscious combination of white rum, lime juice, simple syrup, and ripe bananas, resulting in a creamy and tropical drink. Finally, savor the elegance of our Hemingway Daiquiri, a sophisticated mix of white rum, lime juice, grapefruit juice, and maraschino liqueur, exuding a balanced and refined taste.
Here are our top 5 tried and tested recipes!
TIN ROOF ICE CREAM
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
Provided by David Lebovitz
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Vanilla Summer Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 9
Steps:
- Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
- Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
- When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
- Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
BEST STRAWBERRY DAIQUIRI
A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!
Provided by TBOND
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 16.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.5 mg, Sugar 13.6 g
DAIQUIRI
Steps:
- If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.
- Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.
- Simple Syrup:
- 2 cups sugar
- 1 cup water
- Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month.
- Yield: 3 cups
DAIQUIRI
Master the art of the daiquiri with white rum, sugar and lime. We also have three twists on this classic cocktail that will go down a storm at any party
Provided by Alice Lascelles
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 4
Steps:
- Shake all the ingredients in a cocktail shaker and strain into a cocktail glass. 3 TWISTSStrawberry daiquiriThis cocktail should only be attempted with fruit that's really ripe and sweet - if the berries are the big, bland variety from the chiller cabinet, the end result will just taste of mush. Allow one large handful of hulled strawberries for each cocktail. Place them in the empty shaker and give them a gentle crush with a muddler or pestle, then add the other ingredients and shake as normal and strain into your cocktail glass. Out of season, you could also make a version of this drink using Funkin strawberry purée which will be almost as good. Hemingway's 'Papa Doble' daiquiriThe writer Ernest Hemingway drank at El Floridita in Havana so often they ended up creating a daiquiri recipe especially for him called the Papa Doble, made with a quadruple measure of white rum, lime, grapefruit juice and maraschino liqueur. I don't think many of us could handle a drink this size - as delicious as it is - so I've scaled it back a bit: 50ml white rum, 15ml pink grapefruit juice, 15ml lime juice, 15ml Luxardo maraschino liqueur, 5ml sugar syrup, shaken and strained into a cocktail glass or blended with ice, depending on what you prefer. La Terraza's blue daiquiriAnother place Hemingway liked to drink when he went fishing was a little waterside bar about 10 miles outside Havana called La Terraza. La Terraza's signature daiquiri is made with blue curaçao, so it's the colour of a lagoon. You can make one too, simply by substituting 15ml Bols Blue curaçao in a normal daiquiri in place of the sugar syrup. A delicious guilty pleasure on a summer's day, especially with a cocktail umbrella.
Nutrition Facts : Calories 146 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
HOT-TIN-ROOF-SUNDAE
Provided by Elizabeth Falkner
Categories Milk/Cream Ice Cream Machine Chocolate Valentine's Day Kid-Friendly Frozen Dessert Peanut Birthday Bon Appétit Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- For chocolate-caramel sauce:
- Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes. Turn off heat. Add cream and butter (mixture will bubble up). Stir until any caramel bits dissolve. Stir in salt and vanilla. Add chocolate; stir until melted and smooth. DO AHEAD: Can be made 1 week ahead. Transfer sauce to medium bowl; cover and chill. Rewarm before using.
- For ice cream:
- Bring milk, 6 tablespoons cocoa nibs, sugar, and corn syrup just to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cover. Steep 20 minutes.
- Whisk egg yolks and cornstarch in medium bowl until blended; gradually whisk in warm milk mixture. Return custard to same saucepan. Cook over medium heat, stirring constantly, until custard thickens and just begins to boil, 2 to 3 minutes. Strain custard into large bowl; discard nibs. Whisk in cream and coarse salt. Chill custard until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; mix in remaining 6 tablespoons cocoa nibs. Cover and freeze at least 6 hours and up to 2 days.
- For each sundae, place 2 scoops ice cream in short tumbler; spoon warm sauce over. Sprinkle with Chili-Lime Peanuts.
- Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
Tips:
- Use fresh ingredients. The fresher the ingredients, the better your daiquiri will taste. This is especially true for the lime juice and the sugar syrup.
- Make your own lime juice. Freshly squeezed lime juice is always better than bottled or store-bought lime juice. If you can, try to use organic limes.
- Use simple syrup. Simple syrup is easy to make and it helps to balance out the tartness of the lime juice. You can make simple syrup by dissolving 1 cup of sugar in 1 cup of boiling water.
- Chill your ingredients. Chilling your ingredients will help to make your daiquiri more refreshing. You can chill your lime juice, sugar syrup, and rum in the refrigerator or freezer before you start making your daiquiri.
- Use a blender. A blender is the best way to make a smooth and slushy daiquiri. If you don't have a blender, you can also use a cocktail shaker.
- Garnish your daiquiri. A garnish can help to add a festive touch to your daiquiri. Some popular garnishes include lime wedges, maraschino cherries, and mint sprigs.
Conclusion:
The Daiquiri is a classic cocktail that is perfect for any occasion. It is easy to make and it can be customized to your own taste. With these tips, you can make the perfect Daiquiri every time.
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