Now, a daiquiri can be made with almost any kind of fruit you can find. Throughout time, an obsession with the Caribbean and fruity cocktails was rising around the 40s and 50s which, in turn, sparked bartenders to start to use fruit in their daiquiris which have led to our present day. ![]() Later on, it turned into a shaken cocktail that was served in a coupe glass and then in the 1920s become the frozen cocktail that Constante created. The sugar was poured over a tall glass of ice, the juice of two limes squeezed over that, and then topped off with rum and stirred vigorously. The original daiquiri created by Cox only had three ingredients: rum, lime juice, and sugar. While almost 15 years apart and never knowing each other, together Cox and Constante created one of the most popular cocktails to date and definitely deserve our thanks. Because of his ingenuity, Constante is now the official creator of the “Frozen Daiquiri” which is increasingly more popular than Cox’s original way of drinking it. He owned a bar in Havana at the time and was wanting something more creative to serve to his patrons. ![]() Between 19, a man nicknamed “Constante” perfected the daiquiri with some shaved ice and an electric blender. It wasn’t until the 1920s that we got the daiquiri we know and love today. When Cox initially made this cocktail, there was no such thing as a blender, so it was originally sipped on the rocks. Johnson fell in love with the cocktail and introduced it to officers back in the Americas. Of course, Cox was entertaining and had Johnson have a sip of his new creation. Johnson was a friend of Cox and he went to Cuba to visit. It wasn’t until 1909 that Cox’s cocktail was brought to the United States. The cocktail became famous and loved by everyone who tried it, so Cox officially named it the “Daiquiri” after a town that was close by with the same name. The rumor is that he created this cocktail after running out of gin at a party and since Cuba had plenty of rum to spare, he got to mixing. Cox was an American engineer who went to go and live in Cuba after the Spanish-American War. We have Jennings Cox to thank for the creation of the daiquiri. That way you can enjoy your cocktail without any guilt. This daiquiri recipe uses just enough homemade simple syrup to let you enjoy the sweet taste without it being the main ingredient. Extra processed sugar means a worse hangover in the morning and no one wants that. We don’t always know what comes in our cocktails when we order them at a bar or what additives and extra sugars are going into them. One of the best parts about this is that you control how much sugar goes into your cocktail. Once you make your own homemade daiquiri you will be wondering what took you so long to do this in the first place. In addition - it is frightfully easy to make! You don’t have to worry about heading to the store to pick up daiquiri mixes any longer, especially since most store-bought mixes are jam-packed with unnecessary sugars and fillers. Going out to enjoy a frozen cocktail can sometimes get expensive and almost takes away from the fun of it, so what if you could make some of your favorites at home? This Strawberry Daiquiri is a favorite! It’s refreshingly delicious and gives the perfect hint of berry flavor while still allowing you to taste the rum. ![]() Whether you’re by the pool, by the beach, or just sitting in your backyard chatting with friends it somehow elevates the experience and transports you into bliss. Somehow, frozen cocktails just hit differently in the summer. Oh summer, that glorious season where you get to sit by the pool, soak in all the sun has to offer, and sip on a refreshing, frozen cocktail.
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