Malibu Strawberry Daiquiri Cocktails

The daiquiri is not only one of the more difficult cocktails to spell, but it’s a deeply misunderstood concoction often misaligned with overly saccharine vacation-style beverages. A classic daiquiri is effortless to make and incredibly tart and bright. Step one: combine white rum, fresh lime juice and simple syrup into a shaker with ice. Step two: strain into a chilled martini glass or whatever poolside-ready stemware you have on hand.
Daiquiris are boozy and delightful, and because of their simple ingredients, they’re often augmented by other bold, sometimes artificial, flavors, a practice that has since led to their less sophisticated reputation.

The history of the daiquiri begins in the late 19th century, when an American engineer named Jennings Stockton Cox began experimenting with mixed drinks while entertaining fellow Americans at his home in Daiquiri, Cuba. Having run out of gin, the quick-minded party host opted for Bacardi rum instead, of which there was plenty and added the lime and sugar he had on hand to help balance the liquor’s flavor.
Because of these roots, a daiquiri should always include rum; ideally, you should use a high ABV, dry, white Bacardi rum (preferably higher than 80 proof) so as to better balance the tart lime and sweet sugar without compromising a daiquiri’s signature brightness.