In our humble opinion the Tequila Daisy accurately captures the essence of spring—a complex pairing of tenacious tequila and sweet strawberries, that this season is full of surprises.
The contrast of innocence and familiarity with bold flavor makes this unique cocktail recipe a must-try for spring. Guzzlers beware, as picturesque as the pretty pink strawberry fool is, this layered drink is no dainty daiquiri and should be sipped ever so slightly.
For Tequila Daisy Cocktail:
2 ounces high quality Tequila Blanco
1 ounce triple sec
2 tablespoons lime juice
For Strawberry Fool:
6 ounces fresh strawberries, hulled and diced
1/2 cup heavy cream
1/4 cup plus 1 tablespoon granulated sugar
1/4 teaspoon fresh lemon zest
3/4 teaspoon freshly squeezed lemon juice
1/4 teaspoon vanilla extract
To make cocktail: Combine the tequila, triple sec and lime juice in a cocktail shaker and strain into small tumbler until glass is about half to three-quarters full. Top with a generous dollop of strawberry fool and garnish with one strawberry top.
To make fool: Combine strawberries and 1/4 cup sugar in a small saucepan, stirring until berries are well coated. Using masher or the back of a large spoon smash strawberries to a pulp, leaving only a few small chunks remain.
Place saucepan over medium-high heat and let cook, stirring constantly until just before boiling point, about 6 minutes. Stir in lemon zest and bring mixture to a full boil for about 2 more minutes. Remove from heat.
Skim any film or foam off of top of mixture and discard. Transfer syrup to a heatproof container and cool to room temperature before chilling in refrigerator for 20 to 30 minutes.
In the meantime, whisk heavy cream in a large metal bowl until soft peaks form. Continuing to whisk, add remaining tablespoon of sugar to cream. Fold in vanilla extract and whisk for a few more minutes until stiff peaks form.
In a slow and steady stream pour cooled strawberry syrup into whipped cream, continuing to whisk until desired color and consistency is reached.