Name: Level 6 Rooftop Restaurant Miamis FRESITA Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Tito's Vodka; 0.5 oz Fresh yuzu juice (or yuzu concentrate diluted); 0.5 oz Fresh lemon juice; 1 oz Pineapple juice (fresh preferred); 0.5 oz Simple syrup (1:1 sugar to water); 6 pieces Ice (for shaking); 4 large Fresh strawberries, hulled and quartered; 1 large Egg white (pasteurized if preferred); 0.5 oz Simple syrup (1:1); 0.25 oz Lemon juice (to stabilize foam); 1 pinch Salt; 1 piece Small strawberry (halved); 1 piece Pineapple leaf or wheel (optional)

Method

Cocktail

Prepare and combine

Chill a coupe or martini glass by placing it in the freezer or filling with ice water while you prepare the cocktail. In a cocktail shaker, add Tito's vodka (2 oz), yuzu juice (0.5 oz), fresh lemon juice (0.5 oz), pineapple juice (1 oz), and simple syrup (0.5 oz).

Dry shake and wet shake

Add ice to the shaker (about 6 ice pieces). Seal and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe using a fine mesh strainer to remove any small ice chips or pulp. The glass should hold a clear, balanced base for the foam.

Strawberry Foam (Strawberry Espuma)

Make strawberry purée

Place the hulled and quartered strawberries (4 large) into a blender with 0.5 oz simple syrup and 0.25 oz lemon juice. Blend until completely smooth. If a very smooth texture is desired, press the purée through a fine mesh sieve to remove seeds and larger fiber; collect the strained purée.

Combine foam ingredients

In a clean metal mixing tin or small bowl, add the strawberry purée (about 1.5–2 oz expected), egg white (1 large), remaining 0.5 oz simple syrup (if not already in purée), and a pinch of salt. The acid from the lemon juice helps stabilize the foam.

Dry shake and emulsify

Without ice, put the mixture into a cocktail shaker and dry shake (no ice) vigorously for 15–25 seconds to emulsify and build volume in the foam.

Cold shake to stabilize

Add 3–4 ice cubes to the shaker and shake again for 10–15 seconds to chill and slightly thicken the foam. This creates a glossy, stable foam suitable for topping the cocktail.

Strain foam

Open the shaker and, using a fine mesh strainer, spoon or pour the foam into a small bowl or directly onto the cocktail. For a very fine finish, push the foam through a fine strainer to remove any larger bubbles or strawberry fibers.

Assembly & Garnish

Carefully spoon or gently pour a 1/2–3/4 inch layer of the strawberry foam over the prepared cocktail. Aim for an even, lightly domed layer that covers the surface.

Garnish with a halved strawberry on the rim and a small pineapple leaf or thin pineapple wheel placed on the foam. Optionally, grate a tiny pinch of lemon zest over the foam for aroma.

Serve immediately with a short stirrer or straw alongside so the drinker can break the foam and mix as desired.

Fresita Recipe