For a shaken strawberry daiquiri, use 60ml of white rum, 22.5ml of lime juice and 15ml of strawberry syrup. For a frozen one, blend 60ml of rum, 25ml of lime juice and 25ml of strawberry syrup with 1.5 cups of ice. Add fresh strawberries if you have them and cut the syrup back to 15ml.
Shaken and frozen builds
| Style | Rum | Lime juice | Strawberry syrup | Fruit | Ice |
|---|---|---|---|---|---|
| Shaken | 60ml | 22.5ml | 15ml | None | Shake, then strain |
| Frozen, syrup only | 60ml | 25ml | 25ml | None | 1.5 cups, blended |
| Frozen with fruit | 60ml | 25ml | 15ml | 4 strawberries (about 80g) | 1 cup, blended |
The shaken version is a classic daiquiri with the sugar swapped for strawberry syrup. The ratio of 60 rum, 22.5 lime and 15 sweet is a widely used bartender spec, and the syrup slots straight in. Solano’s Peach and Blueberry work in the same builds if you want a different fruit.
Why the frozen versions carry more syrup
Frozen drinks lose sweetness to the cold. If your drink tastes watery, blend it for longer or add a little less ice rather than more syrup.
Using whole strawberries
Blend the fruit and ice first. Frozen strawberries work well, and they thicken the drink so you can drop an ice cube.
60ml of 40% rum is about 1.9 Australian standard drinks.