Raspberry Daiquiri


We were three for dinner at a busy time of year, and there was no time for sourcing anything fancy. But necessity is the mother of search engines and all that, so I quickly found a promising recipe.

Daiquiris are classic cocktails built from rum, fruit juice, and sweetener. I’ve had my share of oversweetened, overpackaged daiquiris over the years, but the simple concoction I found made use of our recent Chambord purchase and appeared to minimize sweetness. Here’s what we made:

Ingredients (for one drink)

  • 2 oz white rum
  • 1 oz Chambord
  • 0.5 oz lime juice
  • 0.5 oz simple syrup
  • lemon slice to garnish

Combine liquid ingredients in a cocktail shaker with ice; shake until lightly frosted. Strain and serve in chilled glasses, garnished with the lemon slice.

(We poured into glasses with ice cubes because the kitchen was warm from baking bread and cooking supper. The ice melts quickly, changing the complexion of the cocktail, but not in an unpleasant way.)

The verdict: Two thumbs up, one meh. This cocktail is definitely alcohol forward, but not bitey or bitter. The raspberry note is strong on the nose but subtler on the palate. For a little sparkle, you could top this drink with 7-Up to taste and omit the simple syrup — that might be a good idea for any get-together where you were planning to serve more than one drink. Cheers!

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