5 Cocktails to Celebrate National Daiquiri Day!

National Daiquiri Day is this Saturday! Hooray! 
-PJ Gach

 Cruzan_SunsetDaiquiri_Beach ledeTalk about timing! National Daiquiri Day is tomorrow! If you’re having people over for a barbeque, backyard bash or going out, you might want to whip up any of these five tasty daiquiri cocktails.

And please remember to drink responsibly—projectile vomiting was soo last season.

Cruzan® Sunset Daiquiri

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3 parts Cruzan® Aged Dark Rum 
2 parts Passion Fruit syrup 
1/2 part fresh lemon juice 
1/4 part Grenadine 
Add all ingredients to a blender with ice. Blend until smooth. Pour into a hurricane glass. Garnish with a Cherry. 
Passion Fruit Syrup 
12 parts white sugar 
10 parts water 
8 Ripe Passion Fruits 
Cut Passion Fruit in half and scoop out the juice, pulp & seeds into your sauce pot. Add the sugar and lightly muddle to combine. Add the water and stir cold, until sugar is mostly dissolved. Bring to a soft boil while stirring continuously then reduce to low heat for three minutes. Fine strain & chill.

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Basil Daiquiri 
Created by John McCarthy, Bathtub Gin

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2 oz. Brugal Extra Dry Rum 
1 oz. fresh lime juice 
.75 oz. Demerara syrup (Equal parts raw sugar and water) 
Five leaves Basil 
1 dash orange bitters 
Combine all ingredients in shaker and shake. Double Strain over fresh ice in a rocks glass, garnish with fresh cracked black pepper and a basil leaf.

Deck Hand Daiquiri
Created by Tony Abou-Ganim, The Modern Mixologist

2 ounces Shellback Silver rum 
1 ounce fresh lime juice 
1 ounce simple syrup 
Fresh, seasonal fruits and berries 
In a shaker muddle fresh fruits with the simple syrup, add fresh lime juice and Shellback Silver rum; shake with ice until well blended. Double strain into a chilled cocktail coup. Garnish with a thin slice of lime and fruit of your choice.  

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Watermelon Ginger Daiquiri

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1 1/2 ounces Shellback Silver Rum 
1/2 ounce Lime Juice 
1/2 ounce Simple Syrup 
3 Watermelon Cubes – 1 1/2 by 1 1/2 inch roughly 
1 teaspoon Crushed Fresh Ginger 
Watermelon Slice for Garnish 
Muddle watermelon in cocktail shaker. Add rum, lime juice, syrup and ginger with ice. Shake thoroughly to allow ginger to mingle with other ingredients. Double strain into large rocks glass over fresh ice or double strain into chilled cocktail glass. Garnish with watermelon slice.

Fireworks Red, White and Blue Daiquiris 
Recipe courtesy of the FoodNetwork.com

Red white and blue daiquiri
2 cups ice cubes 
1/3 cup of blue passion fruit liqueur such as Hypnotiq or Alize 
¼ fresh lime juice (about 4 limes) 
2 tbsp. blue curacao liqueur 
2 tbsp white rum 
2 tbsp suagar 
1 cup frozen strawberries 
1 cup watermelon chunks, frozen
2 tablespoons fresh lime juice (about 2 limes) 
2 tablespoons white rum 
1 tablespoon sugar 
1 cup ice cubes 
1 cup coconut sorbet 
1/4 cup rum 
2 tablespoons fresh lime juice (about 2 limes) 
1 cup ice cubes 
Begin by making the blue layer: Put 1 1/2 cups of the ice cubes in the carafe of a blender. Add the passion fruit liqueur, lime juice, blue curacao, rum and sugar. Blend until slushy and there are no chunks of ice left, adding the remaining 1/2 cup of ice if needed. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

For the red layer: Rinse out the blender and then add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. With the motor running, add the ice, a few cubes a time, until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to another small bowl and place in the freezer while making the final layer.

For the white layer: Rinse out the blender and add the coconut sorbet, rum and lime juice. Blend until smooth and thick. With the motor running, add the ice, a few cubes at a time, and continue to blend until thick and no bits of ice remain.

Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the blue layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the white layer over the second layer in each glass.

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