Strawberry Sour Recipe
Tito’s VODKA, aperol, strawberry PuREE, agave, lemon
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Ingredients
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Cocktail
Garnish
Method
Prep
Make strawberry puree (if not pre-made)
Hull and quarter 4–5 ripe strawberries. Place in a blender with 1 tsp water and blitz until smooth. Strain through a fine mesh sieve to remove seeds if desired. Measure 1 oz for the recipe.
Mixing
Combine ingredients
In a shaker, add Tito's Vodka (2 oz), Aperol (0.75 oz), fresh strawberry puree (1 oz), fresh lemon juice (0.75 oz), agave nectar (0.5 oz) and egg white (0.5 oz) if using.
Dry shake
Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and incorporate the puree for a smooth, frothy texture.
Wet shake
Add ice to the shaker (about 1 cup) and shake vigorously for another 12–15 seconds until well chilled (exterior of shaker becomes frosty).
Strain
Double strain the cocktail into a chilled coupe or rocks glass using a Hawthorne and fine mesh strainer to remove ice shards and strawberry pulp for a silky finish.
Finish & Serve
Serve immediately. The cocktail yields a bright, balanced tart-sweet profile with a light bitter note from the Aperol and a smooth mouthfeel if egg white is used.