SERVES 2
This cocktail is a perfect late-spring into summer libation. Its deep pink color and bright green garnish are a salute to the seasons, as is its fresh taste.
On Nantucket, strawberry season begins in mid-May. Inspired by the fragrance and sweet-tart taste of the berries, Carlos Hidalgo wanted to develop a cocktail that would showcase them without being one-dimensional or sweet. He pulled it off in spades with the Valentina; the freshness of lime, the subtle heat of habanero-infused tequila, and the peppery sweet bite of basil give this drink a savory depth that does not detract from the luscious fresh fruitiness of the strawberries.
Cheers to the season that kicks off CRU’s year, and to the pleasure of sipping a cocktail out of doors with friends, enjoying the waterfront—or whatever your view may be.
INGREDIENTS
6 fresh strawberries, hulled
2 fresh basil leaves, plus extra for garnish
5 ounces habanero-infused Don Julio Blanco Tequila (recipe follows), or tequila of your choice
1½ ounces fresh lime juice
½ ounce agave syrup
Slice 2 habanero peppers
(You may use red or red and orange peppers.)
Place peppers inside the tequila for 24 to 36 hours.
The infusion time will dictate the level of spice you would like for your spicy tequila. When the desired heat level is achieved, strain the tequila, removing all seeds and peppers.
Muddle the strawberries and basil leaves in a metal shaker. Add the tequila, lime juice, and agave. Shake vigorously and double strain into the table side of an ice shaker. Serve in a coupe glass with a basil leaf garnish.