Daiquiri Frappé

Paul McGee, Land and Sea Dept. | Chicago

“Our version of the classic frappé is inspired by the Daiquiris served in Havana bars like El Floridita,” explains Paul McGee.

After returning from a trip to the Cuban capital he set to work tweaking the classic for Lost Lake. “It took a long time to get everything right—the flavor, texture and dilution,” he recalls. “I actually used Rick Bayless’ ’90s Margarita recipe to solve the problem of too much liquid, and [I] use lots of lime zest and less actual lime juice.”


Serving: 1

  • 2 ounces white rum, preferably Caña Brava
  • 3/4 ounce lime juice
  • 1 1/2 tablespoons cane sugar
  • 1/4 teaspoon lime zest
  • 1 1/2 cups crushed ice

Garnish: swizzle stick, lime zest

  1. Combine all ingredients in a blender.
  2. Blend for 15 seconds on a medium speed.
  3. Pour into a coupe.
  4. Garnish with two neon swizzle sticks and additional lime zest.