The Raspberry Daiquiri enhances the Cuban classic with fresh raspberries, transforming it into a fruity sour with a vibrant red colour. Unlike a Frozen Daiquiri, this version is shaken, not blended — the berries are muddled in the shaker, lending the white Rum a berry-like sweetness with a touch of acidity. The result is a refreshing drink that balances lime and raspberry without becoming too sweet.
Here’s what you need for the Raspberry Daiquiri
6 cl white Rum
2 cl lime juice
1.5 cl sugar syrup
8–10 fresh raspberries
Key points
Double straining is essential: first through the shaker strainer, then through a fine sieve. Otherwise, raspberry seeds and fruit fibres will float in the drink, disrupting the texture. Only lightly crush the raspberries — do not completely mash them, as too much fruit pulp will make the drink sludgy. Ripe but firm berries work best. Frozen raspberries can be used in a pinch, but they should be thawed slightly first. For a more intense flavour, you can add one or two extra berries to the finished glass.
Variations
- Frozen Raspberry Daiquiri — Blend all ingredients with a handful of crushed ice in a blender until creamy.
- Blackberry Daiquiri — Replace raspberries with blackberries for a slightly earthier, less sweet drink.
- Raspberry Daiquiri with basil — Lightly crush 2–3 basil leaves with the raspberries for a subtle herbal note.
Frequently asked questions
Can I use raspberry syrup instead of fresh berries?
Yes, but the drink will be sweeter and lose some of its fresh fruitiness. In that case, reduce the sugar syrup to 1 cl or omit it entirely and adjust sweetness with the raspberry syrup.
Which Rum works best?
A light white Rum from Cuba or Puerto Rico — it lets the raspberries shine. Aromatic Rums with strong flavours can overpower the fruit.
Why does the drink sometimes look cloudy?
This happens if too much fruit pulp gets through or the raspberries are crushed too finely. Double straining helps, or let the drink stand briefly and then strain through a clean sieve again.
