Buzz
Before I became serious about cocktails, if you had mentioned 'Strawberry Daiquiri,' two things would have come to mind. First, I’d picture a neon-red, chemical-laden drink, sold in a giant plastic bottle with a 90s-era graphic on the label. This would be poured into industrial equipment to be frozen into a sugary slush, destined to create a hangover in the future.
The second thought would be the 'Girl Drink Drunk' sketch from Kids In The Hall, which humorously parodies the movie The Days of Wine and Roses. In this sketch, Dave Foley plays a freshly promoted, clean-living business VP who is corrupted by his boss (Kevin McDonald) with irresistible 'girl drinks.' This leads him into a downward spiral of alcohol addiction, which can only be quenched by elaborate, fruity drinks full of multiple ingredients and fancy garnishes. At one point, he teaches his boss how to make a 'Squash Strawberry Alleycat':
Kevin: Gee, Ray I... don’t think I know that one.
Dave: Well, it’s really quite simple, Russ. You take twelve large strawberries, chop them up, add three ounces of dark rum, and a...
Kevin: Good God.
Dave: ...a splash of creme de menthe...give it a gentle shake and pour it out.
Though this strawberry daiquiri-inspired cocktail is elevated with fresh strawberries, the process feels just as complex and baffling as creating the neon-red slush. (By the way, if you haven’t watched the skit, you really should.)
The original daiquiri, however, is far from a concoction of complex laboratory ingredients. It’s a simple yet powerful mix of three ingredients: lime juice, sugar, and rum. So straightforward. So delightful. It doesn’t hide behind anything, and that’s why it can feel deceptively easy to make. But for any skilled bartender, the daiquiri is as essential as the omelet is to a chef. When you have one made with top-quality rum and freshly squeezed juice, shaken with a solid ice cube and strained into a chilled coupe, you might finally understand the appeal of the craft-cocktail movement at its core. Add in some muddled fresh strawberries, and you might just find yourself, like me, imagining giving the air a chef’s kiss in appreciation.
Of course, I’ve already shared how I feel about shaken cocktails, especially if I’m the one making them for myself. So here’s a tweaked, but equally delightful version of this delicious drink, which I predict will be my go-to this summer. Instead of shaking it up and straining into a coupe, I prefer straining it over cracked ice, which cuts down on both the shake time and the physical effort. As always, feel free to treat this as a guideline, and don’t hesitate to improvise. Substitute raspberries for strawberries, muddle in a couple of sugar cubes or a spoonful of sugar if you’re skipping the simple syrup, or use dark rum if that’s what you have on hand.
Strawberry Daiquiri
1-2 sliced strawberries
1 ounce freshly squeezed lime juice
¾ ounce simple syrup
2 ounces light rum
Muddle the strawberry slices in a shaker. Add the remaining ingredients, fill the shaker with ice, shake briefly, then strain over fresh ice (cracked if possible) into a chilled rocks glass.
