The Gitana Recipe
Ketel One Vodka, Strawberry Purée, Lemon Juice, Fresno Chili
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Muddle chili
Place the 3 thin Fresno slices in a shaker. Gently muddle 2–3 times to release oils and mild heat — avoid pulverizing to keep clarity in the drink.
- 2
Combine ingredients
Add Ketel One Vodka (2 oz), strawberry purée (1 oz), fresh lemon juice (0.75 oz), simple syrup (0.25 oz), and optional egg white (0.5 unit) to the shaker with the muddled chili.
- 3
Dry shake (if using egg white)
If using egg white, dry shake (no ice) vigorously for 10–12 seconds to emulsify and build foam.
- 4
Shake with ice
Add ice (about 4 oz or enough to fill the shaker) and shake vigorously for 12–15 seconds until well chilled and the shaker is frosty.
- 5
Double strain
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove chili fragments and ice shards, leaving a silky texture and clear color.
Garnish & Finish
- 6
Float one Fresno chili wheel on the foam or at the surface of the cocktail. Add a strawberry slice on the rim or gently rest it on the chili wheel for an aromatic, visual accent.
- 7
Serve immediately. Recommend advising guests of the mild chili presence; adjust number of muddled slices in future batches for more or less heat.
