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Make me a . . . strawberry daiquiri
By CHRIS SHERMAN
Published March 21, 2007
Nothing says spring break like a frozen drink, and there's no better time to say that than during strawberry season. It's a good thing they come together. History Long ago when the world was black and white and Ernest Hemingway roamed the earth, the daiquiri was a plain thing. Rum, sugar syrup and lemon (some say lime) named for a small town on the southern shore of Cuba. Still, it was good. And in Havana, La Florida made Papa's with grapefruit juice. Then somebody converted soft serve ice cream machines to make slushy drinks and added flavors. Now, there's no fruity flavor that doesn't make it into a daiquiri. Today Spring crowds at Palm Pavilion on Clearwater Beach visit Cindy Phillips, a crew of seven bartenders and spinning ice machines for fruity daiquiris and pina coladas. Tips At home, Phillips makes hers with fresh Plant City strawberries she keeps in the freezer, and she insists on quality rum. She goes light on sour juices and adds Sweet'n Low to bring up the sweet taste over the tart berries. "Obviously, I'm a sweetie," she kids. And she always tops a daiquiri with a splash of Myers dark rum. Chris Sherman, Times staff writer MIX IT UP Strawberry Daiquiri 2 ounces light rum 1/2 cup frozen strawberries Four large ice cubes One packet Sweet'N Low Juice of half a lime 1/2 ounce Myers rum - Blend rum, strawberries, ice cubes, sweetener and lime juice and blend until ice is crushed. - Pour mix into chilled glass and top with dark rum. Makes 1 serving. Source: Cindy Phillips
[Last modified March 20, 2007, 11:13:15]
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