July 19th is National Daiquiri Day and we may not have the palm tree beaches around East Texas, that doesn’t mean we can’t celebrate, have a drink, and relax by the water!

Named after the Daiquiri mines, the daiquiri’s origin stems from a Jennings Cox, an American engineer, who was living and working in Cuba. After running out of gin during a cocktail party, rum proved to be a suitable replacement, as it is plentiful in Cuba, and Cox has it on a recipe card signed and dated back to 1896.

Here are 4 daiquiri recipes for you to enjoy today, tomorrow, or any time you need something cold to relax with.

1. CLASIC DAIQUIRI

Ingredients:

• 2 oz. White Rum
• 1 oz. Fresh Lime Juice
• 1/2 oz. Simple Syrup (1:1)

Tools:

• Shaker
• Strainer

Combine the ingredients into your shaker, with ice. Shake to chill and strain into a chilled glass.

2. SPICY MANGO DAIQUIRI

Ingredients:

• 1.5 oz. Santa Teresa 1796
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Mango Syrup
• 1-2 Dashes of Hellfire Bitters
• Tajin Salt

Tools:

• Shaker
• Strainer

Prep your class with Tajin sale on rim. Combine the ingredients into your shaker, with ice. Shake to chill and strain into a chilled glass.

3. HEMINGWAY DAIQUIRI

Ingredients:

• 2 oz. White Rum
• 1 oz. Fresh Lime Juice
• 3/4 oz. Simple Syrup
• 1 tsp. Maraschino Liqueur
• 1 tsp. Fresh Grapefruit Juice
• 1 Spent Lime Shell

Tools:

• Shaker
• Strainer

Prep your class with Tajin sale on rim. Combine the ingredients into your shaker, with ice. Shake to chill and strain into a glass filled with crushed ice and garnish.

4. MANGO COCONUT FROZEN DAIQUIRI

Ingredients:

• 6 oz. Coconut Rum
• 1 oz. Fresh Lime Juice
• 1 large fresh mango
• 2 tablespoons sugar

Tools:

• Blender
• Knife

Cut the mango lengthwise as close to the seed as you can on both sides. Cut off any additional mango left around the edge of the seed. Remove skin. Thinly slice mango and set aside in bowl. Sprinkle sugar over fruit and squeeze lime onto mango as well. Allow fruit to macerate for at least 30 minutes to allow the sugar to extract as much juice as possible.

Combine sweetened mango and all the juice in the blender with coconut rum and a big handful of ice. Blend until smooth.

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