Daiquiris originated in Daiquiri, Cuba, as a part of an attempt to combat malaria.
The rum was used to ward off fever, and American engineers, no doubt long-time fans of Mary Poppins, added a spoonful of sugar to their medicine, topped it with lime juice, shook it up with ice, and drank to their health.

Nowadays it is common for Daiquiris to be blended, although the resultant ice-cold drink may prove hard on the stomach. For best results when making frozen daiquiris, we recommend first blending the crushed ice and any fruit that will be blended into the drink for about twenty seconds, alternating between low and high speeds, and then adding the other ingredients.

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