A Modern Take on the Strawberry Daiquiri

Strawberry Daiquiri recipe
Photo by Tom Arena

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‚ÄĮ‚ÄĮ¬†

Courtesy of¬†Jason Asher, co-founder and director of bars, Barter & Shake Creative Hospitality, Phoenix, AZ‚ÄĮ¬†

  • ¬Ĺ ounce mezcal‚ÄĮ¬†
  • ¬ĺ ounce overproof white rum‚ÄĮ¬†
  • 1 ounce Fernet Branca‚ÄĮ¬†
  • 1 ounce lime juice‚ÄĮ‚ÄĮ‚ÄĮ¬†
  • 1 ounce strawberry syrup*‚ÄĮ¬†
  • 1 dash Angostura Bitters‚ÄĮ¬†
  • 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.‚ÄĮ¬†


*Strawberry Syrup 

Add about 1 1/2 cups strawberries¬†to juicer, or pureeŐĀ in blender¬†and¬†press¬†through fine-mesh strainer,¬†to yield ¬Ĺ cup juice. Combine with ¬Ĺ 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.¬†

Published on April 24, 2021