Strawberry Daiquiri

Cuba's beloved Daiquiri de Fresa — white rum, fresh lime, and strawberry purée shaken cold and served up in a coupe. Fruity, balanced, and endlessly refreshing.

The daiquiri was born in the hills of eastern Cuba in 1898, created by Jennings Cox, an American mining engineer working near the town of Daiquirí in Santiago province. With rum in plentiful supply and limes growing nearby, Cox combined the two with sugar and ice — a drink that matched the climate and the moment with remarkable simplicity. The cocktail traveled north in 1909 when U.S. Navy medical officer Lucius W. Johnson encountered it on-site and later introduced it at the Army and Navy Club in Washington, D.C. From there it moved to New York's Astor Hotel and eventually to Havana's most celebrated bar, the Floridita, where head barman Constantino Ribalaigua Vert refined and elevated the formula across the 1930s and 1940s. Ernest Hemingway was among the Floridita's most devoted regulars, and both he and F. Scott Fitzgerald helped carry the daiquiri's reputation far beyond Cuba. The Strawberry Daiquiri — known in Cuba as the Daiquiri de Fresa — is one of the earliest and most enduring fruit variations on the original. Replacing part of the sweetener with fresh strawberry purée adds body and a jammy sweetness that balances the sharp brightness of lime juice. Shaken and strained into a coupe, it preserves the clean, spirit-forward structure of the classic while delivering the vivid, fruit-forward character that has made it a fixture of spring and summer entertaining worldwide.