Tequila Fresca

Charles Baker may have been a respected arbiter of worldwide drinking in the ’30s and ’40s, but he has less credibility when it comes to architecture. Here’s what he said in a 1942 article about Casa Azul, where Frida Kahlo was born, in 1907, and lived with Diego Rivera from 1929 until her death, in 1954: “Our party had two bright young Mexican friends who lived out near the odd, moderne concrete structure that Diego Rivera and his striking wife evidently consider a residence of distinction and originality.” Notwithstanding the sexism and esthetic myopia, this is a pretty nice way to turn a rustic tequila into something delicious.

Photo by Alicia I.
Adapted from google.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from google.com

Ingredients

  • 1

    quart stemmed, washed , cut up, and crushed strawberries dead

  • 1

    bottle Tequila

  • 1/4

    lime

Directions

Find a 2-quart jar with a sealer top. Into this put 1 quart stemmed, washed, cut up, and crushed strawberries dead ripe. Pour in 1 bottle Tequila. Seal tightly, and allow to stand for 2 to 3 weeks. Strain through a double cheesecloth, and you will find a lovely thing, a rosy liquor with its rude sharpness blunted, yet with the kick of a mule. It may be poured over ice, sweetened to taste, and consumed as is, for a quickie, or as a julep over fine ice, or frozen with cracked ice in the blender, with the addition of the juice of 1/4 lime for tartness, in tropical style a Daiquiri. Color, a lovely rose; flavor unique.

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