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The sassy queen daiquiri

This recipe is a tribute to prolific Toronto drag performer Sofonda! It's the perfect mix of spicy, sweet and sour and always hits the mark! 



Rhubarb Syrup

  • 3 cups thinly sliced rhubarb
  • 2 cups water
  • 1 1/2 cups sugar


  • 3/4 cup rhubarb syrup
  • 4 cups frozen strawberries
  • 3/4 cup white rum
  • 1/4 teaspoon cayenne pepper
  • Rhubarb curls, to garnish


Rhubarb Syrup 

  1. In a pot, combine rhubarb, water and sugar. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until rhubarb breaks down, about eight to 10 minutes. 
  2. Strain the mixture and let the syrup cool.


  1. In a blender, combine a three-quarter cup of simple syrup, strawberries, rum and cayenne pepper. Blend until smooth, adding water, if needed. 
  2. Divide into four glasses, garnish with rhubarb curl (TIP: create using a vegetable peeler) and serve immediately. Enjoy! 

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