Strawberry Daiquiri Jello Shot

Sweet strawberry meets bright lime and smooth rum in this classic frozen drink reimagined as a party-ready shot.

The Strawberry Daiquiri Jello Shot translates one of the most widely ordered tropical drinks in American beach and resort culture into party gelatin form, adapting the blended strawberry variation on the classic Cuban Daiquiri for shooter service. The original Daiquiri — rum, lime juice, and sugar — was created near the village of Daiquirí in eastern Cuba around 1898 by American mining engineer Jennings Cox and introduced to the United States by Rear Admiral Lucius W. Johnson in 1909. The blended frozen version was perfected at La Floridita in Havana by Constantino Ribalaigua Vert from the 1930s onward. The strawberry variation applied fresh or frozen strawberry to the blended format through the mid-20th century, and the frozen strawberry daiquiri became commercially dominant in American resort and beach bar menus through the 1970s and 1980s as commercial blender technology made frozen cocktails practical at high volume. Fresh strawberries do not present the enzyme incompatibility with gelatin that pineapple does — strawberries contain no gelatin-destroying proteases — making them straightforward to incorporate in the jello shot format. Strawberry Jell-O or strawberry gelatin combined with rum, lime juice, and strawberry purée produces a bright red shooter whose flavor closely evokes the frozen original.