Blended La Floridita Daiquiri

A serious frozen cocktail from Houston’s Anvil Bar & Refuge

Photo: Johnny Autry


    • 2 oz. “Cuban” rum blend* or substitute a medium-bodied rum

    • 1 oz. fresh lime juice

    • ½ oz. Luxardo maraschino liqueur

    • 2 tbsp. refined sugar

    • 1½ cups crushed ice

    • 1 slice of lime

    • 1 maraschino cherry


  1. Place the first 5 ingredients in a blender. Blend at high speed for 20 seconds. Pour into a coupe glass. Garnish with a lime wheel and a maraschino cherry.

  2. * To make the “Cuban” rum blend, combine 12 parts Brugal Especial Extra Dry White Rum, 3 parts Caña Brava Rum, 3 parts Caña Brava Rum 7 Year, and 1 part Wray & Nephew Overproof Rum.

Recipe from Bobby Heugel of Houston’s Anvil Bar & Refuge