Ingredients
- ½ tray ice (typically 7 pieces)
- 3½ fluid ounces clear/white rum (e.g. Bacardí Superior)
- 2½ fluid ounces 60 proof triple sec (e.g. Hiram Walker)
- 2 fluid ounces limeade frozen concentrate
- Salt
- Lime (optional)
Directions
- Empty ice from ice tray into blender.
- Add rum, triple sec and limeade, and blend.
- Pour salt on to a salt rimmer (or plate).
- Wipe a little of daiquiri (or a lime) around the rim of each glass and then rotate each glass in the salt rimmer.
- Pour daiquiri in each glass.
