Latin Twist: The Strawberry Daiquiri

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CALIENTE (hot!) is the word of the week here in New York!  When it is so summertime steamy out there, I can’t help but think refrescante y delicioso (refreshing and delicious). And so my friends, I bring you my interpretation of the classic Cuban-born cocktail: the Strawberry Daiquiri. Festive and fabulous, this is a perfect graduation weekend (or any weekend!) cocktail. For the younger or non-alcohol imbibing crowd, simply substitute a bit of water (about an ounce—not too much or it will be too watery). These luscious cocktails go perfectly well with the Brazilian Cheese Puffs, and other treats—found here at Latin Twist, and on my other blog: In the Kitchen with Arlen. ¡Buen provecho! Enjoy!

 

Adapted from Mambo Mixers,©2005,   Arlen Gargagliano

(Photo by Dasha Wright)

 

 

Serves 1

 

2 ounces light rum

Juice of 1 lime plus additional for garnish

6 strawberries, stemmed and sliced, plus 1 for garnish

1/2 ounce Cointreau or Triple Sec

1 teaspoon superfine sugar or to taste (the Gran Marnier is sweet, so you may want to finish and taste before adding sugar)

1/2 cup ice cubes

 

Combine all the ingredients (except 1 lime slice and 1 strawberry—garnish) in a blender and process until smooth. Pour into a chilled wine glass, garnish wth the lime slice and strawberry, and serve immediately!

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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