La Rosa Recipe

Cocktail

1. 1

   Prep

   Hull and quarter 3 fresh strawberries. Measure out tequila, Ramazzotti Rosato, lemon juice, and simple syrup. Separate one large egg white into a small bowl (reserve yolk for another use).

2. 2

   Muddle

   Place the quartered strawberries into a cocktail shaker. Add 0.5 oz simple syrup and 0.75 oz fresh lemon juice. Gently muddle the strawberries until broken down and fragrant but not completely puréed (about 8–10 firm presses).

3. 3

   Dry Shake (create foam)

   Add the egg white, 2 oz Cuervo Tradicional, and 0.5 oz Ramazzotti Rosato to the shaker with the muddled strawberries. Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify the egg white and build a silky foam.

4. 4

   Wet Shake (chill and aerate)

   Open the shaker and add a scoop of ice (about 1 cup). Re-seal and shake hard for 12–15 seconds until the shaker is cold to the touch and the foam has thickened.

5. 5

   Double Strain & Serve

   Double strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove strawberry seeds and pulp, allowing a smooth texture and clean pale pink color with a dense white foam head.

6. 6

   Garnish & Finish

   Add 2 dashes of aromatic bitters on top of the foam. Using a toothpick, gently drag the bitters into a small decorative pattern if desired. Finish with a fresh strawberry slice or a small lemon twist on the rim.

7. 7

   Serve

   Serve immediately while the foam is still voluminous. Yields one cocktail.