FROZEN DAIQUIRI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Burnett Estate in Terrell, Texas in 1981. 1-1/2 ounces light rum 1 tablespoon triple sec 1-1/2 ounces lime juice 1 teaspoon sugar 1 cup crushed ice 1 cherry Combine all ingredients except cherry in an electric blender and blend at low speed for five seconds then blend at high speed until firm. Pour contents into a champagne flute and top with cherry.