Kennedy Daiquiris

This was way too sweet for me, I wasn't sure if I was supposed to make the limeade first or use it as a concentrate. In any case, I just added more lime juice and rum and had a double dose! The falernum gives it an interesting note (I LOVE falernum), and adds to the sweetness. On the debate about the ice, I can only say that at the El Floridita in Havana (famous for it's daiquiri's) they shake the rum, sugar and lime juice with ice (and a drop of Luxardo), then strain it into a coupe glass. They didn't put ice in our glasses.

We thoroughly enjoyed this drink it was tart and refreshing. I used Plantation Rum and was glad I did since this is very rum forward. I adapted it by creating my own limeade concentrate using Splenda simple syrup. I was surprised there wasn't any ice in the recipe, I knew I would want very cold so I put all the ingredients in my gelato machine and mixed it until it got to be nice and slushy.