Many first encounters with the Daiquiri involve a highlighter-hued slush piled high in a frosty Margarita glass (or depending on where you are, pulled straight from a slushy machine into a Styrofoam cup). But Daiquiris of yesteryear aside, the drink’s pared-down construction still lends itself to juicy, fruity riffs—without the brain freeze.
It can be as simple as a Pineapple Daiquiri, in which the usual trio of rum, lime and sweetener is joined by a measure of pineapple juice for an added touch of tropical escapism. As for the Strawberry Daiquiri most often seen in its frozen iteration, a quick muddle of fresh berries with simple syrup and a split base of rum transforms the shaken iteration into a drink more worthy of serious consideration.
A simple doctoring of fresh fruit with preserves and syrups, on the other hand, brings added nuance and complexity to the fruit-forward Daiquiri. In PDT’s classic Paddington, grapefruit, lemon and a spoonful of orange marmalade—a nod to Paddington Bear’s favorite food—give the drink multiple dimensions of puckering acidity. Similarly, a handful of raspberries shaken with a touch of pomegranate molasses add tartness and tang to Joaquín Simó’s La Bomba Daiquiri.
In her Banana Daiquiri, meanwhile, Julie Reiner bolsters fresh banana flavor with banana liqueur, doubling down on its pronounced, ripened flavor. But fresh fruit isn’t always necessary. Reinterpreted by Daniele Dalla Pola, Don’s Special Daiquiri stars frozen passion fruit purée, joined by agave nectar and an additional pour of spiced rum for an extra kick. So next time it’s on the menu, go ahead and order the fruity Daiquiri.