Skip to main content New<> this month
Get the Allrecipes magazine

Beachside Daiquiri

Rated as 4.5 out of 5 Stars

"Refreshing tiki flavors mingle in this delicious reinterpretation of the classic daiquiri."
Added to shopping list. Go to shopping list.


10 m servings 176
Original recipe yields 1 servings (1 cocktail)


{{model.addEditText}} Print
  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 12.9 0.3 0 5 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive