We mentioned yesterday that simple syrups are great for drinks, so what better way to put our batch of organic blueberry mint simple syrup into action than with a daiquiri? Not only do daiquiris regularly use simple syrup, but it’s also National Daiquiri Day this weekend! Perfect, right? Two birds, one stone and all that – actually I guess it’s three “birds” because we kept with the National Blueberry Month theme as well:
If you’ve been following the blog for a minute, you know that JP likes to mix things up, especially by using somewhat unexpected ingredients in normal dishes. Now blueberry and mango obviously go well together, but chipotle? In a daiquiri? As per usual, this was another culinary learning lesson for me and JP opened my eyes to the fact that, since daiquiris are sweet by default, the chipotle usually helps to cut down on that sweet a little bit (depending on the sweetest of the fruit/simple syrup you use).
Giving this drink a little spicy bite also helps to create a bridge — rather than enjoying a daiquiri on its own, the chipotle makes this particular version one that you could enjoy with dinner (ex: it would go great with tacos or pupusas). I bet it would go especially well with a deconstructed Latin-style lobster roll, but that might just be my attempt at a shameless plug speaking.
¼ cup blueberry mint simple syrup
½ cup blueberries
½ cup mango
¼ of a small reconstituted chipotle pepper
Juice of one lime
¼ cup rum
6-10 ice cubes
Simply throw all of your ingredients in a blender and pulse until smooth!