A superior daiquiri made with fresh strawberries and less ice.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Havana Club Rum | 2020-10-27 18:58:50 |  7,864 Views |
Havana Club 3 years – FROZEN STRAWBERRY DAIQUIRI
Serious Eats / Morgan Hunt Glaze
I tend to associate most frozen daiquiris with Kool-Aid-colored pitchers filled with the stuff made from shelf-stable sweet-and-sour concoction—bubble-gum pink or electric green your pick. But summertime finds me thinking a lot about truly good frozen daiquiris and how they relate to a cookbook I've become slightly obsessed with: Joshua McFadden's Six Seasons: A New Way With Vegetables . You've probably seen this book floating around; it's written by the chef at Ava Gene's in Portland and it's been garnering all sorts of praise since its release. It offers inspiring takes on vegetables often relegated to a boring crudité platter—if you're looking for a new way to treat celery or cabbage you need a copy.
But the reason I think of Six Seasons and frozen cocktails is this: Trust.
