Floridita

By Rosie Schaap

Floridita
Sam Kaplan for The New York Times. Food stylist: Susan Ottaviano. Prop stylist: Maeve Sheridan.
Rating
4(40)
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The Floridita is a classic daiquiri riff, which takes its name from a bar in Havana. There, a bartender named Constante tinkered with another bartender’s recipe, adding to it a small quantity of maraschino liqueur and a good amount of crushed ice. Since then, many others have played with the formula, and two separate recipes emerged, each with many variations: the Floridita Daiquiri, and the Floridita Cocktail. The Floridita Daiquiri frequently retains the crushed ice; the Floridita Cocktail is often served straight up, as in this recipe, and its tartness is enhanced by the addition of grapefruit juice.

Featured in: Lime Is of the Essence

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Ingredients

  • 2ounces white rum (I prefer Brugal)
  • Juice of ½ lime
  • ½ ounce fresh grapefruit juice
  • ¼ ounce maraschino liqueur
  • 1teaspoon simple syrup
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

93 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shake with ice, and strain into coupe. Garnish with a lime wheel.

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4 out of 5
40 user ratings
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TJSparkes

I might’ve gone heavy on the Luxardo, but really interesting. In a good way.

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