Time to put those super slushy, overly sweet Strawberry Daiquiris of yore behind you. Created by Jason Asher for the now-closed Counter Intuitive, an elaborate, themed cocktail bar operated by his hospitality group in Scottsdale, Arizona, this is a bold, next-level version that’s shaken, not blended.
Squint, and you’ll see the makings of a classic Daiq: rum, lime, sugar. But the drink’s rosy glow comes from strawberry syrup made with real fruit juice, while measures of bitter Fernet and earthy mezcal add welcome complexity.
Daiquiri No. Strawberry
Courtesy of Jason Asher, co-founder and director of bars, Barter & Shake Creative Hospitality, Phoenix, AZ
- ½ ounce mezcal
- ¾ ounce overproof white rum
- 1 ounce Fernet Branca
- 1 ounce lime juice
- 1 ounce strawberry syrup*
- 1 dash Angostura Bitters
- 1 strawberry slice, for garnish
Combine all ingredients, except garnish, in cocktail shaker filled with ice. Shake well, and strain into coupe glass. Garnish with strawberry slice.
Add about 1 1/2 cups strawberries to juicer, or pureé in blender and press through fine-mesh strainer, to yield ½ cup juice. Combine with ½ cup sugar, and mix until sugar dissolves. Pour into bottle and chill before use. Can be stored in refrigerator up to 2 weeks. Makes about 3/4 cup.