Sooooo good. This beverage is just delicious. It’s filled with complex flavor and thick, like a smoothie. And, it’s actually low in alcohol content with only about 75% of the quantity of rum you would normally find in a daiquiri.

You want the fruit ripe here. The berries can be almost gone. Almost, but of course no mold.

Cocktails used to made directly and simply with one intense flavor note. They would  be quickly poured and mixed with just 3 or 4 ingredients. With the rise of the Modern Cocktail Revolution, our treats are now layered and subtle. There can now be many more ingredients, some of them non-traditional if not secret.

Here, there is a secret ingredient: pineapple simple syrup. You could use pineapple juice here instead, but it would create a different beverage. Just plain simple syrup would not provide the pineapple complexity that completes the beverage.

To make the pineapple simple syrup, start by making candied pineapple chunks. These chucks can also  be used adorn your glass here. Why didn’t I use the chunks in this photo? I ate them already.

If you don’t have time to go the candied pineapple route, you could add 1 tablespoon of pineapple juice to your existing supply of simple syrup. But my candied version includes corn syrup too, so it really has a different texture and well as special flavor.

For a summer cocktail, this is a wonderful addition to your list of recipes. It’s sure to become a favorite. And, I can tell you personally, it makes a burger even better.

Strawberry Mango Daiquiri with Pineapple Simple Syrup

Yield: 4 cocktails


  • 1 ripe mango
  • 1 quart very ripe strawberries
  • 3 limes
  • ¾ cup mango rum
  • ¼ cup pineapple simple syrup
  • 10+ ice cubes


Peel and cut the mango into chunks that will fit in your blender. Cut the tops off the strawberries and halve. Put the mango chunks and strawberries in your blender.

Add the juice of 3 limes.

Add the rum and simple syrup

Blend until smooth. Add enough ice cubes and blend to achieve the consistency you prefer for your “thick” cocktail.

Source: Brian O’Rourke

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for1/50th second at ISO‑3200