Today, I pretended that it was not unseasonably cold by making myself a frozen pineapple daiquiri. I am still not sure of the rationale behind my thought process, but the cocktail certainly made me happy.
It could be argued that this is actually a Pina Colada but, because I emphasized the sour qualities of lime juice over the creamy sweetness of coconut cream, I felt that this fell squarely in daiquiri territory. Either way, this is a fine and satisfying cocktail. And, come to think of it, you could add a tablespoon or so of coconut cream, and garnish it with a sprig of mint or a little umbrella, and it would be delicious.
Makes one cocktail.
1 cup fresh pineapple, cubed
1 generous jigger of white rum
Juice from 1 lime and zest from half
Splash of simple, agave or maple syrup for desired sweetness
5-10 ice cubes
Place the pineapple, rum, lime juice and zest in a blender. Blitz until smooth.
Taste and add sweetener if needed. This will depend on the pineapple and your sweet tooth so I cannot assign a measurement to this. Pulse quickly to combine.
Then, with the blender running, add the ice cubes one at a time until you get the thickness that you like in a frozen drink. It took me seven ice cubes to achieve my ideal frozen cocktail consistency.
Taste and add more rum if needed.