Daiquiri Punch Food

HOLIDAY DAIQUIRI PUNCH

Steps:

• In large pitcher, mix limeade concentrate, sports drink and rum. Refrigerate until serving time.
• Just before serving, pour punch into punch bowl. Stir in carbonated beverage.

STRAWBERRY DAIQUIRI PUNCH

Steps:

• Remove stems and caps from fresh strawberries--thaw frozen berries after measuring and do not drain.
• Place strawberries half at a time in a blender--cover, blend until smooth.
• Transfer all blended berries to a large pitcher and stir in limeade and pineapple juice.
• Cover and chill until serving. Just before serving, stir in the Sprite and the ice.
• Serve in a punch bowl and add fresh strawberries as decoration if you wish.

GREEN DAIQUIRI PUNCH

Steps:

• Mix limeade concetrate, sports drink and rum in large pitcher. Refrigerate until serving time.
• Just before serving, pour punchinto pumch bowl. Add soda pop. Or do as I do I mix all together and serve from a large pitcher into glasses with ice and marchino cherries in them.

MANGO DAIQUIRIS

Steps:

• Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth.
• Pour the mixture over a glass full of crushed ice.
• Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

SUMMER FRUIT DAIQUIRIS (ALCOHOL OR NON-ALCOHOL)

Steps:

• In a blender combine 3 cups fruit, limeade concentrate, rum and powdered sugar. Cover and blend until smooth. With blender running, gradually add ice cubes through opening in lid until mixture is desired thickness.
• If desired, garnish with peach chunks or small fresh strawberries threaded on wooden skewers.

FROZEN PEACH DAIQUIRI

Steps:

• Place first 4 ingredients in an electric blender; process at high speed until smooth. Add ice, and process until slushy.

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.