Classic Daiquiri

Classic Daiquiri

Patrick Washburn 4

"Enjoy this classic daiquiri frozen or on the rocks."
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5 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Blend ice, rum, lime juice, triple sec, and 1 teaspoon sugar in a blender on the highest setting until smooth, 15 to 20 seconds. Pour into glass.
  2. Spread 2 tablespoons sugar in a thin layer onto a small plate. Rub lime wedge around the rim of a glass. Dip glass rim in sugar to coat. Pour blended beverage into the prepared glass to serve.


  • Cook's Notes:
  • To serve on the rocks, combine all ingredients in a cocktail shaker. Shake for 20-30 seconds. Strain into ice-filled glass.


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When I was a bartender near a doctors office , I had a doctor come everyday at happy hour for a walnut daiquiri . One day I ran out of walnuts . All I had was hickory nuts , so I used those . Wh...

A deliciously frosty adult drink, perfect for a hot summer’s day. Be sure to use fresh lime juice. Very refreshing!

This is a perfect, classic daiquiri! My lime was quite tart, so it needed a tad more sugar, but that's easy to fix! Thanks for posting this, Patrick Washburn!

I used Captain Morgan's Tattoo Rum and fresh lime juice in this recipe. DELICIOUS.

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