📝 About This Recipe
In the heart of the French Quarter, the frozen daiquiri is more than a drink—it's a cultural institution of the Gulf Coast. This recipe captures that signature Cajun-Creole spirit, balancing the sharp zest of fresh Persian limes with the deep, molasses-rich undertones of high-quality silver rum. Velvety smooth and perfectly frost-bitten, this cocktail is the ultimate antidote to a humid Louisiana afternoon.
🥗 Ingredients
The Spirit Base
- 4 ounces White Rum (Premium silver rum like Banks 5 or Plantation 3 Stars)
- 1/2 ounce Overproof Rum (Optional, for an authentic New Orleans 'floater' effect)
The Citrus & Sweetener
- 2 ounces Fresh Lime Juice (Hand-squeezed from about 3-4 juicy limes)
- 1.5 ounces Rich Simple Syrup (2:1 sugar to water ratio for better texture)
- 1 teaspoon Lime Zest (Finely microplaned for aromatic intensity)
- 2 dashes Orange Bitters (Adds complexity to the citrus profile)
The Freeze
- 3 cups Crushed Ice (Start with smaller pebbles for a smoother blend)
- 1 pinch Kosher Salt (Enhances the sweetness and cuts the acidity)
Garnish
- 2 slices Lime Wheels (Thinly sliced)
- 2 sprigs Fresh Mint (Clapped between hands to release oils)
- 2 pieces Maraschino Cherries (The classic neon-red finish)
👨🍳 Instructions
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1
Place your serving glasses (hurricane or large tulip glasses) in the freezer at least 15 minutes before starting to ensure the drink stays frozen longer.
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2
Zest one lime using a microplane, being careful to only take the green skin and avoid the bitter white pith.
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3
Juice the limes until you have exactly 2 ounces of fresh juice; strain through a fine-mesh sieve to remove excess pulp.
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4
In a high-powered blender, combine the 4 ounces of white rum and the 1.5 ounces of rich simple syrup.
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5
Add the fresh lime juice, the lime zest, and the pinch of kosher salt to the blender carafe.
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6
Add 2 dashes of orange bitters to bridge the flavors between the sugar and the spirit.
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7
Add 3 cups of crushed ice. Using crushed ice instead of large cubes prevents motor strain and ensures a more consistent 'snow' texture.
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8
Secure the lid tightly and pulse the blender 5 times to break up any large clumps of ice.
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9
Switch to a high-speed continuous blend for 20-30 seconds until the mixture looks like a thick, uniform slush with no visible ice chunks.
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10
Stop the blender and use a long spoon to check the consistency; it should hold a soft peak when the spoon is lifted.
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11
If too thin, add another half-cup of ice and blend briefly; if too thick, add a splash more rum.
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12
Remove the chilled glasses from the freezer and pour the frozen mixture evenly between them.
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13
Optional: Slowly pour 1/4 ounce of overproof rum over the back of a spoon onto the top of each drink for a 'floater'.
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14
Garnish with a lime wheel on the rim, a maraschino cherry on top, and a slapped mint sprig for aroma.
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15
Serve immediately with a wide-diameter straw to accommodate the thick texture.
💡 Chef's Tips
Use 'Rich Simple Syrup' (2 parts sugar to 1 part water) to prevent the drink from becoming watery as the ice melts. Always use fresh lime juice; bottled juice has a metallic aftertaste that ruins the bright Creole profile. If your blender isn't high-powered, blend the liquid ingredients first, then add ice gradually. For a colorful variation, add 1 ounce of strawberry puree or passionfruit syrup to the base before blending. A tiny pinch of salt is the secret chef's trick to making the lime flavor 'pop' against the sugar.
🍽️ Serving Suggestions
Serve alongside spicy Cajun boiled crawfish or shrimp to cool down the palate. Pairs beautifully with crispy boudin balls and a side of remoulade sauce. Enjoy as a refreshing dessert course following a heavy meal of Jambalaya or Gumbo. For a true New Orleans experience, serve in a plastic 'to-go' style cup for a backyard patio party. Complement the citrus notes with a plate of salty, fried hushpuppies.