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Liquor reviews, cocktail recipes, mixology trends, and seasonal ingredients. Includes cocktail tips and info on local whiskey, gin, vodka, beer, and liqueur.

Rhubarb-Strawberry Coconut Frozen Daiquiri

Devin Kidner

A daiquiri on a dreary Monday? 

Yes. All the yeses.  

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We weren't feeling like this Monday was anything special until this baby came out of the blender.  

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Made with Grander Rum, which is aged an "8-year-old rum that is matured in bourbon barrels and bottled at 90 proof," this rum has a lovely whiskey flavour that added a lot of charachter to this sweet-looking daiquiri.  

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 To make this gem, you'll need:

2 oz. Grander Rum

4 oz. Rhubarb-Strawberry Syrup

1/2 - 1 oz (depending on how coconut-y you like it) coconut milk (the solid cream and the liquid) 

A cup full of ice! 

Pour measured ingredients into blender and blend until smooth. Should have a gorgeous, frothy coconut top! 

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Rhubarb-Strawberry Syrup: 

1 cup water

1 cup sugar

2 stalks rhubarb, chopped

5 strawberries, chopped

Place ingredients into pot and bring to boil. Stir and lower heat to a gentle simmer. Let simmer 5 minutes. Strain and let cool completely!

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