Liquid Alchemist Strawberry Syrup Daiquiri

How to Make Liquid Alchemist Strawberry Syrup Daiquiri

1. 1

   Step 1: Measure and combine strawberry syrup and lime

   In a blender pitcher (for frozen) or a cocktail shaker (for shaken), add the Liquid Alchemist Strawberry Syrup and fresh lime juice. Taste briefly and adjust lime or syrup slightly if you prefer more tartness or sweetness.

   For this step

   • 2 fl ozLiquid Alchemist Strawberry Syrup
   • 1 fl ozFresh lime juice
   
2. 2

   Step 2: Add the rum

   Pour the light rum into the same vessel with the syrup and lime. Stir gently to combine so the flavors marry before chilling or diluting with ice.

   For this step

   • 4 fl ozLight rum
   
3. 3

   Step 3: Chill: blend for frozen or shake for shaken

   Frozen: add the ice to the blender (about 2 cups) and blend on high until smooth and slushy, 30–45 seconds—add more ice for a thicker texture. Shaken: fill the shaker two-thirds with ice, add the mixture, and shake vigorously for 10–15 seconds until very cold; fine-strain into the glass over no ice or fresh crushed ice for a slightly chillier drink.

   For this step

   • 2 cupsIce
4. 4

   Step 4: Serve and garnish

   Pour the daiquiri into two chilled coupe or rocks glasses (each about 6–8 oz). Garnish each with a lime wheel and a strawberry, and tuck a mint sprig into the rim if desired for aroma.

   For this step

   • 2 slicesLime wheel (garnish)
   • 2 eachFresh strawberry (optional garnish)
   • 2 sprigsMint sprig (optional)
   
5. 5

   Step 5: Notes on balance and storage

   If using a particularly concentrated syrup, reduce the syrup by 10–15% and retaste. Pre-mix the base (rum + syrup + lime) and keep chilled for up to 24 hours; blend with ice or shake just before serving for best texture and brightness.
   

1. In a blender pitcher (for frozen) or a cocktail shaker (for shaken), add the Liquid Alchemist Strawberry Syrup and fresh lime juice. Taste briefly and adjust lime or syrup slightly if you prefer more tartness or sweetness.
2. Pour the light rum into the same vessel with the syrup and lime. Stir gently to combine so the flavors marry before chilling or diluting with ice.
3. Frozen: add the ice to the blender (about 2 cups) and blend on high until smooth and slushy, 30–45 seconds—add more ice for a thicker texture. Shaken: fill the shaker two-thirds with ice, add the mixture, and shake vigorously for 10–15 seconds until very cold; fine-strain into the glass over no ice or fresh crushed ice for a slightly chillier drink.
4. Pour the daiquiri into two chilled coupe or rocks glasses (each about 6–8 oz). Garnish each with a lime wheel and a strawberry, and tuck a mint sprig into the rim if desired for aroma.
5. If using a particularly concentrated syrup, reduce the syrup by 10–15% and retaste. Pre-mix the base (rum + syrup + lime) and keep chilled for up to 24 hours; blend with ice or shake just before serving for best texture and brightness.