This apricot daiquiri is made with apricots, lime, sugar, and rum. It’s a cocktail that’s similar to a peach, strawberry or mango daiquiri. We guarantee this frozen drink is gonna radically up your summer entertaining game.
Heavenly to drink, this is a great way to spoil your guests at a party. If you make the poached apricots in advance and freeze them, put them in the blender frozen and omit the ice, adding a splash of water. These refreshing apricot daiquiris are sure to hit the spot on a hot summer day!–Tom Hunt
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WHAT KIND OF ICE SHOULD I USE IN A FROZEN DRINK?
It might sound simple enough to just load up your old blender with a bag of ice, some rum, and fruit. But hang on…don’t get ahead of yourself. Unless you’re that guy Tom Cruise played in Cocktail (1988 alert), you might need a few pointers to make sure things go smoothly. In general, you want fresh ice—nothing that’s been sitting around in your freezer for 3 months. It will have absorbed some flavor that might not go with your daiquiri. And since you’re making fresh ice anyway, crushed is a good choice but small cubes or chips will give you a thicker cocktail. Big cubes will just wreck your blender unless you’ve got some serious horsepower in your kitchen—and we know a few of you do. The pro recommendation is to use twice as much ice as all the other ingredients combined.
For the poached apricots
- 14 ounces apricots (5 to 6 medium)
- 3/4 cup plus 2 tablespoons cold water
- 1 cup raw or demerera or turbinado sugar (or substitute granulated sugar)
For the apricot daiquiri
- 7 tablespoons apricot poaching liquor, or to taste
- 1 1/4 cups white rum
- Juice of 2 limes (about 3 tablespoons) or to taste
- 1 1/3 pounds ice, or to taste
Make the poached apricots
- Grab a sharp knife and cut each apricot in half. Twist each half in a different direction to pull it apart. Remove and discard the pits.
- In a small saucepan, bring the water and sugar to a boil, stirring until the sugar has dissolved. Reduce the heat to a simmer, add the apricots, and put the lid on. Simmer just until the apricots soften, 5 to 10 minutes, depending on the size. Remove from the heat and let the apricots cool to room temperature. The fruit will continue to soften and the skin will continue to wrinkle as the apricots cool. (The poached apricots will keep 5 days in a sealed container in the refrigerator. Or you can freeze the apricots and use them instead of ice in the daiquiri, adding a splash of water.)
Make the apricot daiquiri
- Put the poached apricots, poaching liquor, rum, lime juice and ice in a blender, working in batches if necessary (the blender should never be more than halfway full). Blend until you have a smooth but not quite slushy mixture, about 1 minute. Taste and add more apricot poaching syrup to sweeten the drink or more lime juice to sour the drink. If a thicker consistency is desired, add a little more ice and blend again. Serve right away. Originally published August 10, 2016.
Recipe Testers’ Reviews
Now THIS is a sophisticated summer cocktail. Its texture is soft and it packs a hefty rum punch. This apricot daiquiri will definitely be served at my next deck party. Next time, in addition to using the frozen apricots, I'll also use ice rather than one or the other. Without ice, the blended daiquiris were not slushy or thick, and the rum was quite strong. I think the ice would dilute the alcohol a bit (which I see as a positive), stretch the recipe to serve more, and provide the desired slushy consistency.
According to the recipe suggestion, I made the poached apricots ahead of time and froze them in lieu of using ice for the daiquiri recipe. The entire mixture easily fit in my Vitamix. After about 30 seconds on medium speed, the daiquiris were done. To brighten or sour the flavor just a bit, I added another 1 tablespoon lime juice at the end and blended again for another 5 seconds. Delicious!
My grandmother preserved 150 pounds of apricots every summer. There were jams and chutney and marmalade, but my favorite was always the apricot halves canned in light syrup. The flavor of the apricots shone so beautifully in this daiquiri that I was transported back to my childhood, eating her canned apricots straight from the jar. The rum gave it a wonderful grown-up edge and the lime offset the sweetness of the syrup. A perfect end to a hot summer day.
Originally published August 10, 2016