Coconut Daiquiri: The Tropical Cuban Twist You Need to Try

Cuba is widely recognised as the birthplace of great classic cocktails, where the balance between rum, citrus and technique defines every preparation. Within this tradition emerges the coconut daiquiri, a tropical variation of the classic Cuban daiquiri that introduces smooth coconut notes without losing the refreshing character of the original drink. Prepared with Ron Santiago de Cuba Carta Blanca, this cocktail allows coconut and lime to integrate with precision, creating an elegant expression within the world of tropical rum cocktails.

INGREDIENTS

• 50ml Ron Santiago de Cuba Carta Blanca
• 30 ml fresh lime juice
• 20 ml coconut cream
• 10 ml sugar syrup
• 20 ml coconut milk
• Ice cubes or crushed ice

METHOD

Add the rum, fresh lime juice, coconut cream, coconut milk and sugar syrup to a shaker or blender together with ice.
Shake or blend until a well-chilled and integrated texture is achieved.
Serve in a chilled coupé glass or in a low tumbler.
For a more refreshing texture, you may use crushed ice to prepare a version closer to a frozen coconut daiquiri .