A feat of daiquiri proportions

It's wonderous what a group of over-confident drunks can achieve.

Look Mum, no hands!

You too can achieve this kind of science with the right amount of daiquiris. This recipe is a mish-mash of suggestions from a range of cocktail lovers and what was available in the cupboard.

You will need...

Fruit of your choice (mangoes or strawberries are the classics)
Lemon or lime
White rum (Bacardi or similar)
Dark rum (Bundaberg or similar) and/or Cointreau
Ice, and heaps of it
Sugar syrup* (or, a cube or two of palm sugar dropped into the blender each round works nicely)
Bitters
A sturdy blender

*250g of sugar into 500ml of water, stir over heat until dissolved, let it cool.

The how to...

Wash and chop the tops off the strawberries. Best to do this all in one go at the beginning, particularly if the bartender plans to join in the drinking.

Half fill the blender with ice. Add two cups of fruit, the juice of half a lemon or lime and palm sugar or a splash of sugar syrup. For the alcohol, it should be one part dark rum or cointreau to two parts white rum. It's really up to you how strong you want it, as a guide, we used six to eight shots of alcohol per blenderful. Dash in some bitters and blend.

Serve and repeat. You'll know you've had enough when there is a visible sediment-like build up of strawberry seeds at the bottom of the glass. Or when you start tunelessly belting out Beatles songs, adjusting the lyrics where you see fit.

P.S. A couple of weeks ago, I put up a post about hangovers and suggested cures. Having now truly experienced this agony, identifiable by intermittent groans interspersed with 'I will never drink again - Ever', and listening to my flatmate reverse-daiquiri in the backyard for two hours, I can now personally vouch for the soft drink method. I'm not a soft drink person, but I highly recommend the lovely organic NZ brand, Phoenix. They make caffeine-free cola and a really delightful ginger beer.

P.P.S. Mutant strawberry.