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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.  


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


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.  


 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! 


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!