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Beachside Daiquiri

Beachside Daiquiri

Matt Wencl

"Refreshing tiki flavors mingle in this delicious reinterpretation of the classic daiquiri."
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10 m servings 176 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Ready In

  1. Combine Barbados rum, lime juice, orgeat syrup, and ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into a coupe glass. Garnish with lime and fresh mint.


  • Cook's Notes:
  • To make fresh pineapple-infused rum: Peel and cut a ripe pineapple into chunks. Place in a large glass container and pour in a 25 fluid ounce bottle of gold Barbados rum (such as Mount Gay(R) or Trader Joe's(R) Rum of the Gods), making sure all the pineapple is covered. Store on cool, dark shelf, stirring once a day, until rum reaches desired flavor, at least 1 week but preferably 2. Strain out pineapple. Infused rum keeps for up to 6 months.
  • You can save the pineapple you strain out to make boozy cupcakes or jam.
  • Substitute almond orgeat syrup (such as Torani(R)) for the orgeat syrup if desired.

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