Strawberry Foam Margarita

1.5 pounds fresh strawberries
3-4 tablespoon Cointreau
1/4th cup + more sugar
1 teaspoon Blue Curacao
2 cups crushed ice cube
150 ml. tequila
100 ml. lime juice
1 big pinch of salt

To make the strawberry foam, take the strawberries and hull them. Puree them roughly and then add the sugar to them. Heat this concoction over low heat, to make a coulis or jelly-like formation, strain and add 3-4 tablespoons of Cointreau to it, along with the Blue Curacao, to make sure the color changes dramatically. Divide this into two equal parts. Put one part inside a whipped cream dispenser, and double charge with two nitrogen cream chargers, shaking well between each injection to make sure that the concoction is well-mixed. Remove charger, screw on the lid tightly and put in the fridge until serving time. You can keep this concoction, chilled, in the fridge, for up to one week, and besides using it in drinks, you can also make this a great dessert topping. To bring together the drink, in a blender, put the crushed ice or ice cubes, tequila, lime juice, and a big pinch of salt, together with the reserved half of the strawberry concoction which was not aerated. Blend thoroughly till the mixture is really well blended.
Prepare the cocktail glass by chilling it first in the fridge for 10 minutes, and then rubbing its rim with some lime and then dipping it in salt or sugar, according to your taste. To serve, put a generous shot of the strawberry foam in the bottom of a cocktail glass, and then pour the tequila mixture over till it fills the brim. Decorate with a slice of lime.

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