Blended Vodka Daiquiris With Lime And Mint Food

CLASSIC DAIQUIRI (& MORE LIME COCKTAILS!)

Steps:

• Add the rum, lime juice, and syrup to a cocktail shaker. Fill it with ice and shake until cold.
• Strain into a cocktail glass. Serve garnished with a lime slice.

VODKA MOJITO

Steps:

• In a pitcher, combine the Simple Syrup, vodka, lime juice, and club soda. Pour into ice-filled glasses and garnish with mint sprigs.
• In a small saucepan, over medium heat, combine the sugar, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible.

BLENDED VODKA DAIQUIRIS WITH LIME AND MINT

Steps:

• Blend first 4 ingredients in blender until mixture has smooth slushy texture. (Daiquiris can be made 2 hours ahead. Place in freezer. Stir gently before serving.) Divide among 6 Champagne flutes or slender glasses. Garnish each daiquiri with mint sprig.

FROZEN LIME DAIQUIRI

Steps:

• In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.

DAIQUIRI

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.