Red Meat Allergy Friendly Frozen Daiquiri
Few cocktails hit quite like a frosty, tangy daiquiri on a warm afternoon, and this blended version is pure refreshment in a glass. It comes together with just four simple ingredients — white rum, fresh lime juice, simple syrup, and crushed ice — so there's nothing mysterious hiding in the mix. For anyone navigating a red meat allergy, cocktails are usually a non-issue, but this recipe is a good reminder that the best drinks are always the ones made from scratch with clean, straightforward components. The fresh lime juice is the real star here, bringing a bright, citrusy punch that bottled mixes simply can't replicate. A quick blitz on high speed gives you that perfectly slushy, thick consistency that holds its shape in the glass rather than turning watery right away. Garnish with a lime wheel and you've got something that looks as good as it tastes.
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Learn more →Ingredients
2 servings
- 4 oz white rum
- 2 oz fresh lime juice (from about 2 limes)
- 1 oz simple syrup
- 2 cups crushed ice
For serving
- 2 lime wheels or wedges, for garnish (optional)
Instructions
- 1
Combine the white rum, fresh lime juice, simple syrup, and crushed ice in a blender.
- 2
Blend on high speed until completely smooth and slushy, about 20–30 seconds, stopping to scrape down the sides if needed. The mixture should be thick enough to mound slightly in the glass without immediately running flat.
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