A fruity frozen daiquiri becomes dessert-like with the addition of heavy cream. This recipe first appeared in our May 2013 issue with Robert Simonson’s article Papa’s Favorite Poison.
- 4 oz. white rum, such as Bacardi Superior rum
- 3 oz. simple syrup
- 1 oz. fresh lime juice
- 10 strawberries
- 1⁄2 oz. heavy cream
- 1 small banana, sliced
- Puree half the rum, syrup, juice, berries, and 1 1⁄2 cups ice in a blender. Pour into 2 glasses; freeze. Puree remaining rum, syrup, juice, cream, bananas, and 1 1⁄2 cups ice. Pour over strawberry.