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Boot Ranch mixologist Ben Frazier prepares a Texas Homemade Daiquiri.
Texas Homemade Daiquiri Though most commonly associated with the blended, fruity beverage served poolside as a sweet, slushy concoction, the original daiquiri is something altogether different. This classic cocktail originated in Havana, Cuba, in the late 1800s as a simple combination of rum, lime, and sugar. Boot Ranch mixologist Ben Frazier stays true to the original, opting for locally produced rums from Balcones Distilling in Waco and Iron Goat Distillery in Fredericksburg. The pineapple juice cuts the tartness of the lime with a touch of sweetness. To make this a tad more pool-friendly, serve it over ice in a Collins glass with a tropical slice of pineapple. 1 oz. Balcones Distilling Texas Rum 1 oz. Iron Goat Distillery White Rum
Fill a metal cocktail shaker with ice. Pour in all ingredients. Shake vigorously and strain into a martini glass. Garnish with a slice of lime. *Combine 1 cup sugar with 1 cup of water in a saucepan and stir to combine. Heat pan over medium-high heat to a gentle boil, stirring occasionally. Reduce heat and let simmer until sugar dissolves and the syrup thickens slightly. (About 3 minutes.) Let cool and transfer to a glass container with a tight-ďŹ tting lid and store in the refrigerator for up to one week.
3/4 oz. fresh pineapple juice 3/4 oz. fresh lime juice 1/2 oz. simple syrup*
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Ben Frazier Mixologist, Boot Ranch