Pineapple Daiquiri Recipe 445 Food

PINEAPPLE-JALAPENO DAIQUIRIS

Steps:

• Thinly slice 1 jalapeno (remove the seeds for less heat). Combine with 2 1/2 cups chopped pineapple in a shallow dish; freeze until firm, at least 3 hours. Transfer to a blender; add 3/4 cup rum, 2 to 3 tablespoons sugar, the juice of 1 lime and 1 1/2 cups ice and puree until smooth. Divide among 4 glasses; top with jalapeno slices and a cilantro sprig.

PINEAPPLE DAIQUIRI

Steps:

• Mix ingredients in blender until smooth.
• Pour into glass and serve.

PINEAPPLE DAIQUIRI

Steps:

• Mix all the ingredients together in a blender. Pour into large wine glasses and serve. Paper umbrellas optional!

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.

PINEAPPLE MANGO DAIQUIRI

Steps:

• Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.

TAHITIAN PINEAPPLE DAIQUIRI

Steps:

• Combine the rum, vanilla liqueur, pineapple juice, coconut cream, and lime juice in a blender with 1 cup ice.
• Blend until smooth.
• Pour into a chilled cocktail glass.
• Garnish with a pineapple wedge.