Forget the frozen slushy machine.
Why you are pouring this tonight
The proper Strawberry Daiquiri is what the cocktail bar does when the supermarket frozen-strawberry-and-pre-made-mix version walks in and asks for a fight. Six fresh strawberries muddled with lime and simple syrup, white rum, shaken hard, double-strained into a chilled coupe. No blender. No frozen anything. Just the actual taste of strawberries.
Sunraysia or Tasmanian strawberries from the markets when they are in season (October to April). Off-season the supermarket strawberries are a sad approximation. Lightly muddle six berries with the lime and simple syrup in the shaker (don’t pulverise; you want the juice and the colour, not seedy paste). Use Plantation 3 Stars for the rum. Shake hard with ice for twelve seconds, double-strain into a chilled coupe, lime twist on top. Pair with brunch, light fish, or alone on the porch on the first weekend the strawberries are good.
What changes from the Daiquiri
4 fresh ripe strawberries muddled. No blender. Served up, not frozen.
What to pour it alongside
Summer entertaining: tomato tarts, goat’s cheese salads, crispy prosciutto.
The recipe

Ingredients
Method
- Muddle strawberries with lime and syrup in a shaker.
- Add rum and ice. Shake hard.
- Double-strain into a chilled coupe.
- Garnish with a thin strawberry slice on the rim.
Nutrition
Want the classic? Our Daiquiri recipe is here.

