Pica Fresa
Pickle brine in a cocktail. Strawberry and chile make it obvious why.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| tequila | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Cucumber Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Pickled Strawberry & Fresno Chile Brine | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
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Preparations
Place 1 cup freshly pressed cucumber juice and 1 cup caster (superfine) sugar in a blender and puree until the sugar has dissolved. Use immediately or store in the refrigerator.
Place 1 cup white balsamic vinegar, 1 cup water, 1 teaspoon salt, and ¼ cup sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Place 10 hulled and quartered strawberries and 2 deseeded, sliced Fresno chiles in a heat proof container. Pour the brine over the strawberries and chiles and let the mixture cool to room temperature. Strain before using or storing in the refrigerator.
Method
- Chill the coupe in the refrigerator.
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain into the chilled coupe. Garnish with a dusting of chipotle chile powder.
Mixology by Whiphttps://mixologybywhip.com/recipes/pica-fresa
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