 |
 Like
an Exotic Caribbean Island Breeze, this refreshing blend of
fresh strawberry and tropical fruit flavors will tantalize
your taste buds. The # 2 favorite frozen cocktail of the
Caribbean, the Strawberry Daiquiri is surpassed in popularity
only by the Pina Colada. Each pouch makes 32oz. (1 quart) of
Strawberry Daiquiri Mix. Since rum is the base liquor, there
are now an endless variety of flavors you can add to this
frozen concoction. One of the favorites in the Caribbean is to
pour, at the same time, 1/2 Strawberry Daiquiri Mix with 1/2 Pina
Colada Mix into the same Hurricane glass. This is appropriately
called a "Pain In The Ass" because bartenders hate to make
them. So for all of the trouble it takes you should make it
really great with these rums in particular. Our favorites
include
Bacardi Coco and Razz, Captain Morgans
Parrot Bay Coconut and Pineapple , Mount Gay Vanilla , and Malibu Coconut. For
the absolute best "PITA", use 3/4 oz. of both Barcardi
Superior and Bacardi Razz in the Strawberry Daiquiri and 3/4
oz. of Malibu Coconut and Mount Gay Pineapple in the Pina
Colada. Rim half of the glass with Strawberry Blonde Cocktail
Candy and the other half with Pineapple Princess. This will be
one of the best frozen drinks you ever make. And, with only 15
Calories and 2 Net Carbs per serving in our low carb
version you'll be rolling your eyes with every sip! Be sure to
try our great
Daiquiri Recipes!
Cocktail Trivia
Ice is the soul of the
American Cocktail. Cocktails are shaken, stirred, and
blended with ice. Americans have a love affair with
ice-cold drinks that is unique; Americans traveling in
Europe are often vexed by the stingy amount of ice used
in drinks. This wasn't always the case: As far back as
the 16th century, ice was used to chill everything from
water to red wine in Continental Europe. But ice never
made the the jump to the British Isles, where the Brits
didn't warm up to cold drinks until after WWI.
Consequently, the use of ice to chill beverages grew
slowly in the British Colonies. What made ice eventually
attractive to us was our extreme climate-scorching hot
summers and frosty-cold winters. Today, ice has been
designed for speed of production and increased surface
area, to fill the space inside a glass more completely,
giving the illusion of more liquid. But our new style
ice fails to chill a beverage without over-diluting. The
new shapes-little boxes with holes inside, discs, and
trapezoids may achieve more surface area, but they melt
so quickly that the beverage becomes diluted and warms
to quickly. |
|
|
