Fresas con Crema
“When it comes to creating a new cocktail, it is often helpful to start with a specific flavor combination and build from there. In the case of this particular cocktail, the inspiration came from a flavor combination that evoked childhood nostalgia. Specifically, the memories are of enjoying “fresas con crema” as a special treat after a meal, as my grandmother used to prepare for me.
For those who may not be familiar, fresas con crema is a simple dessert consisting of fresh strawberries topped with half cream. To recreate this fond memory, I decided to incorporate my preferred spirit, mezcal. I hope you enjoy my take on a guilty pleasure. Cheers!”
Ingredients
- 1½ ounces (44.4 ml) Del Maguey Vida mezcal
- ½ ounce (14.8 ml) Giffard Crème de Cacao white liqueur
- 1¼ ounces (37 ml) strawberry condensed milk (recipe follows)
- ¼ ounce (7.4 ml) simple syrup (recipe follows)
- ½ ounce (14.8 ml) lemon juice
- Fresh mint, for garnish
- Strawberry slice, for garnish
FOR THE STRAWBERRY CONDENSED MILK:
- 14 ounces condensed milk
- 14 fresh strawberries, hulled
FOR THE SIMPLE SYRUP:
- 2 cups sugar
- 1 cup water
Instructions
- Combine all ingredients in a shaker, add ice, shake and strain into a glass. Add fresh pebble ice. Garnish with fresh mint and a strawberry slice.
FOR THE STRAWBERRY CONDENSED MILK:
- Place the condensed milk and strawberries in a blender.
- Blend and strain.
- Once strained, store the milk in an airtight container for up to 1 week.
FOR THE SIMPLE SYRUP:
- Add the sugar and water to a saucepan and stir over heat until the sugar completely dissolves.
- Store the syrup in an airtight container for up to 1 month.
Notes
Photo by Daniela Loera