Two Easy Perfect Puree Daiquiris

It's rather hard to keep track of all of the "cocktail holidays" in July and if you want the full list I have it on the cocktail calendar. Next week, however, is a very important week in these terms. On Monday you can celebrate National Daiquiri Day, extend it through the most famous of Daiquiri drinker's birthday on Wednesday with a Hemingway Daiquiri or two, and cap the week off by toasting National Tequila Day on Saturday.

Passion Colada Daiquiri Photo Courtesy: © Perfect Puree

One day at a time, though... In the spirit of the Daiquiri and its many fine variations I wanted to share a couple of recipes that use purees. More specifically two of the purees from The Perfect Puree of Napa Valley. The company has some interesting great flavor blends that can be used to quickly add a new zing to many drinks and food.

The nice part is that they can be stored in the freezer for up to 2 years or in the refrigerator for 3 weeks. The reviews I've seen of these purees are all positive and as purees become find more use in cocktails these would make a great addition to the modern bar.

This first recipe is a frozen Daiquiri by Adam Seger of Nacional 27 in Chicago. The puree is a mix of passion fruit, pineapple and coconut, which is a great blend and the drink is super easy to make.

Passion Colada Daiquiri

• 2 oz. Beverage Artistry Passion Colada™, thawed
• Juice of 1 lime
1 1/2 oz. Dark rum

Add equal parts of mix and ice into a blender. Blend until frothy, pour into chilled glass and serve.

This one brings one of my favorite exotic fruits into a shaken Daiquiri. That simple addition of flavor is very nice if you are looking for a taste that's slightly out of the norm.

Prickly Pear Daiquiri

• 1 cup crushed ice
• 1/2 lime, juiced
• 3 oz. Culinary Traditions™ Prickly Pear, thawed
• 1 tsp. sugar
• 3/4 oz. light rum

Combine all ingredients in a cocktail shaker filled with ice. 
Shake vigorously for 6 seconds.
 Strain into a cocktail glass and serve.

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