I mentioned in yesterday’s post that, at an early age, my daughter was making strawberry daiquiris. She and I are having a discussion about the facts, but I maintain that her ultimate career as a bartender began by age ten. I don’t consider that derogatory in any sense. I’m sorry if she does.

Moving on. My favorite fruit daiquiri isn’t strawberry. It’s raspberry. I love my strawberries, but I need them sweet. The natural tang of a raspberry is perfect for this beverage. I am happy to pass this recipe on to you.

And to my daughter, Kelly.

Raspberry Daiquiri

Yield: 3 drinks.


1 cup fresh, washed raspberries
Juice of 2 lemons
½ cup simple syrup
½ cup white rum


Put the raspberries, lemon juice, and simple syrup into a blender and process until smooth. If you desire, you can strain this mixture to remove the seeds, but I do not consider it necessary.

Add the run and about 1 cup of ice cubes. Process until well mixed, thick, but pourable. If you have added too much ice, thin with a little more rum.

Serve in tall glasses. Garnish with lemon slices and fresh whole raspberries.

Source: Brian O’Rourke