After picking eight heaping quarts of beautiful strawberries, I had to try a couple of new strawberry cocktails. I must say that it is difficult to make a strawberry cocktail that I would prefer to my favorite Strawberry-Basil Martini and (close second) The Union Square Strawberry Cocktail. Thankfully, we had plenty of strawberries and beautiful evenings to be able to enjoy all of them! 🙂
Both of these cocktails are incredibly simple and quick to prepare. The first is a Strawberry Gin & Tonic- perfect because one of my favorite summer cocktails is a classic gin and tonic. The recipe is from hometoheather.com. The second is a Spicy Strawberry Margarita. My husband made it as a celebratory cocktail on my birthday. ❤ He garnished the rim of the glass with a mixture of coarse salt and chile powder. The recipe was adapted from vinepair.com, contributed by Natalie Migliarini. Tasty and refreshing.
Strawberry Gin & Tonic
Yield: 1 cocktail
1 shot gin
1 wedge lime
tonic water, to fill
1 mashed strawberry
lime wedge or slice, or strawberry, for garnish
Use a highball glass and fill about ¼ full with ice.
Pour the gin over the ice.
Add your mashed berry, squeeze the lime wedge and fill with tonic water.
Garnish with lime or strawberry and serve.
Spicy Strawberry Margarita:
Yield: 1 cocktail
1.5 ounces tequila
1 ounce of lime juice
1/2 serrano or jalapeño chile, seeded (if desired), chopped or sliced into rings
3 strawberries, chopped
1/2 ounce agave nectar
salt and/or Tajín or chile powder, for the rim
1 cup ice
Rim a rocks glass with salt and/or Tajín or chile powder.
Chop peppers and strawberries and add all ingredients into shaker, shaking to chill and combine.
Pour chilled mixture, including the ice, into rocks glass.
Speaking of strawberry cocktails… the added bonus of this amazing fresh strawberry ice cream is that the sweetened vodka-based macerating liquid makes a wonderful base for a celebratory summer cocktail. Nice! 🙂
The texture and color of this ice cream was absolutely incredible. It was the perfect use for my precious, freshly-picked strawberries. The ice cream recipe is from Martha Stewart Living; I included a recipe for the bonus cocktail below.
For the Ice Cream:
Yield: 1 1/2 quarts
1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 cup low-fat milk
1 cup heavy cream
2/3 cup sugar, plus 1/2 cup more for macerating
1/2 cup light corn syrup
1/4 cup vodka or silver tequila
In a blender or Vitamix, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes.
Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes.
Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
Process puree mixture in an ice cream maker according to manufacturer’s instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream.
Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week.
Let stand at room temperature 10 minutes before serving.
For the Bonus Cocktail:
Yield: 1 cocktail
fresh juice from 1/4 large lime
3 oz strawberry-vodka-sugar macerating syrup
tonic (for a sweeter cocktail) or seltzer (less sweet), as desired
Combine lime juice and macerated strawberry syrup in a glass.
Fill with ice and top with tonic or seltzer, as desired.