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The heat and humidity of summer is settling in and a tart refreshing cocktail is just what the doctor ordered. Rum and lime are omnipresent in the summer with the citrus flavors offering a refreshing sourness to what some consider the quintessential summer liquor. When combined with a touch of sloe gin, this frozen or slushie Daiquiri may make the world a bit more bearable this July.
The Daiquiri, especially in its frozen form, seems an ubiquitous call of the summer months. The tart and refreshing cocktail coming in forms from the craft cocktail precision versions to the banana and strawberry frozen daiquiris gracing every beachside establishment. Also famous is the Floridita Daiquiri, allegedly loved by Ernest Hemingway at El Floridita Bar in Havana, that had a touch of Maraschino liqueur and grapefruit juice to add complexity to the drink.
The Raley’s Acid Drop tart candy seems like a perfect addition to a refreshing Floridita inspired Daiquiri. To easily batch this cocktail, you can make a lime and sloe gin laden sorbet to blend into the final drink. The leftover sorbet is easily stashed in the freezer for the next round of drinks, or just eaten as an after dinner palate-cleansing dessert.
Sloe Gin is a liqueur that spent a long time in the wilderness without a high quality version available. These days both Plymouth and Hayman are putting out classic sloe gin that tastes delicious and a little tart compared at a much higher quality than the sloe gin that had been widely available. Instead of the maraschino used in the Floridita, subbing in the sloe gin adds a different color and flavor to make this drink memorable.
Because the drink will be blended, there will be more dilution than a normal shaken or stirred cocktail. To compensate for that, the other flavors need to be assertive and able to withstand the extra water. The Acid Drop hard candies dotted throughout the sorbet and an assertive lime flavor will go a long way to ensuring the lime comes through the final frozen daiquiri. The rum needs a little bit of extra flavor in this scenario, so look for a slightly aged rum instead of the usual white rums that go into daiquiris. Here we have an El Dorado 5 year Guyanan rumthat has a lot of caramel notes to play up the sweetness of the sorbet without being over sweetened.
If you don’t have an ice cream maker, you can still make the sorbet with some additional elbow grease and a tall freezable container.
● 1 Cup Water
● 1/2 Cup Lime Juice
● 3/4 Cup Sugar
● 1/2 Cup Sloe Gin
● 34 Raleys Acid Drop Candies
● 23 Raleys Acid Drop Candies crushed
1. Bring the water, sugar, and Acid Drop candies to a boil over medium high heat
2. Boil for 5 minutes
3. Let cool
4. Add the lime juice and sloe gin
5. Follow the instructions for your ice cream maker to freeze the sorbet
Sorbet Alternate Instructions
1. If you don’t have an ice cream maker, place the cooled mixture in a tall, freezable container and stash in your freezer.
2. After 1 hour, mix the slowly freezing sorbet with a whisk to incorporate air
3. Repeat the stirring every 45 minutes to an hour for approximately 4 hours
If your sorbet is having trouble setting up, you may need less sugar or the addition of a half teaspoon of fruit pectin.
Sloe Your Roll
For 2 Drinks
● 8oz Sloe Lime Sorbet
● 4oz Rum
● Soft Ice
1. In your blender, combine 4oz, or half a cup, of rum and 8oz, or one cup, of sorbet for 2 drinks. Add soft ice or crushed ice from your refrigerator until approximately 2/3 full.
2. Blitz until smooth and slushy.
3. Serve with a Raley Acid Drop and lime wheel while you relax and let the heat roll off of
What is your favorite hot weather drink? Sound off in the comments below!