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Beachside Daiquiri

Matt Wencl

"Refreshing tiki flavors mingle in this delicious reinterpretation of the classic daiquiri."
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10 m servings 176 cals
Original recipe yields 1 servings (1 cocktail)

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  • Prep

  • Ready In

  1. Combine Barbados rum, lime juice, orgeat syrup, and ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into a coupe glass. Garnish with lime and fresh mint.


  • Cook's Notes:
  • To make fresh pineapple-infused rum: Peel and cut a ripe pineapple into chunks. Place in a large glass container and pour in a 25 fluid ounce bottle of gold Barbados rum (such as Mount Gay® or Trader Joe's® Rum of the Gods), making sure all the pineapple is covered. Store on cool, dark shelf, stirring once a day, until rum reaches desired flavor, at least 1 week but preferably 2. Strain out pineapple. Infused rum keeps for up to 6 months.
  • You can save the pineapple you strain out to make boozy cupcakes or jam.
  • Substitute almond orgeat syrup (such as Torani®) for the orgeat syrup if desired.

Nutrition Facts

Per Serving: 176 calories; 0.1 g fat; 12.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 5 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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