Grapefruit Daiquiri Food

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.

EL FLORIDITA DAIQUIRI

Steps:

• The original was made in a blender with crushed ice, but shaken and strained into a chilled cocktail glass works nicely. Garnish with a wheel of lime.

LIME AND GRAPEFRUIT DAIQUIRI ICE POPS

Steps:

• Combine lime juice, 3/4 cup sugar, 1/4 cup rum, and 1 1/2 cups water in a pitcher or large measuring glass. Stir to dissolve sugar and pour into half of ice-pop molds, dividing evenly.
• Combine grapefruit juice, remaining 1/2 cup sugar, remaining 1/4 cup rum, and 3/4 cup water in a clean pitcher or large measuring glass. Stir to dissolve sugar and pour into remaining ice-pop molds, dividing evenly.
• Freeze ice pops 1 hour. Insert sticks and freeze until ice pops are solid, at least 4 hours.
• Just before serving, dip molds briefly into hot water to release.
• Ice pops can be made 2 weeks ahead. Keep frozen.

MIXED CITRUS DAIQUIRI (RUM, GRAPEFRUIT, LIME, KUMQUAT) COCKTAIL

Steps:

• Muddle lime and brown sugar in a cocktail shaker. Add grapefruit and kumquat and muddle until lightly crushed and juices are released. Fill cocktail shaker with ice, add rum, and shake vigorously until very cold, about 20 seconds. Pour into an old-fashioned glass or tumbler and serve with two straws.