The daiquiri is one of the most important cocktails of all time for me. It is my gold standard cocktail; it is the first drink I order at any cocktail bar and if you can master making it, you have earned my trust. It’s a clean, crisp and refreshing drink made with rum, fresh lime juice and sugar, usually shaken but can also be served frozen for those super hot days. My favorite thing about this drink is how simple it is and its ability to become more seasonal with the addition of fruits, herbs or liqueurs. I have variated slightly on the classic daiquiri by making a fresh kiwi syrup and adding banana liqueur.


1 1/2 oz. white rum
1/2 oz. Giffard banana liqueur
1 oz. fresh lime juice
3/4 oz. kiwi syrup

To make the kiwi syrup, add a 1/2 cup of sugar and a 1/2 cup of water to a saucepan and heat low on stove just until the sugar is dissolved to make simple syrup. In a blender or a food processor, add 4 peeled kiwis and a splash of the finished simple syrup. Blend until the kiwis are pureed and then add the rest of the simple syrup and blend until completely smooth. Pour in a jar and keep refrigerated.

Making this cocktail is so easy once your kiwi syrup is made. Add all your ingredients to a cocktail shaker, add ice and shake. Strain into a coupé glass and garnish with a kiwi slice. If you would rather your daiquiri be frozen I suggest cutting down the lime juice to a 1/2 oz. and adding a few slices of fresh banana before you blend. One cocktail two ways!

This is a much more fruity version of the classic daiquiri but still very crisp and refreshing. The kiwi gives this drink such a lovely hue as well, which almost makes it more delicious! The banana liqueur by Giffard adds a lot of flavor without having to muddle fresh bananas. I love using Giffard products because they make a whole range of different fruit liqueurs that are great for mixing in drinks. Overall this cocktail was easy to put together and super tasty.

I’m not ready to put the summer drinks away just yet –– cheers to more sunshine and fruity drinks!

Author and Photography: Natalie Jacob

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