We may be nearing the end of summer but I say go out with a bang and blend up huge batches of frozen strawberry daiquiri while they’re still in season. And one of the best frozen strawberry daiquiris I’ve ever tasted was at Ostrich Farm in Echo Park, where barman Jeremy Simpson serves up them up at the end of the night on the late night menu. Why in the dark of night instead of during brunch or dinner for that matter? Because that blender makes such a racket, it ruins the ambiance.
You may remember Jeremy from his stints at Bestia DTLA (that Chef Old Fashioned!) and Good Housekeeping. But now he’s doing his thing at Ostrich Farm, with simple cocktails made with quality booze and fresh produce. The idea of serving a frozen strawberry daiq at the bar came about when Chef/Co-Owner Jaime Turrey decided to include a patty melt on that late night menu. “I started thinking of sort of an Americana nostalgia of yore where people just ate good food and drinks and had a good time, calories or sugar content be damned. That’s what it’s all about anyway, an appreciation of what is timeless, and why that is,” says Jeremy.
If you want to drink frozen strawberry daiquiris all day long or just whip up a pitcher for your Labor Day weekend party, here’s the recipe that Jeremy was good enought to share. By the way, he uses Cana Brava 7 year because he likes that rum and a white rum would get lost in the ice and strawberries. Stick with something aged that possesses caramel and vanilla notes, which would compliment the acidity of the lime juice and sweetness of the fruit.
Frozen Strawberry Daiquiri
By Jeremy Simpson of Ostrich Farm
- 1/2 oz fresh lime juice (less acid, the dilution adds balance)
- 3/4 oz simple syrup
- 2 oz Cana Brava 7 yr.
- 2 strawberries, hulled and chopped
- 1 cup of ice
Add ingredients to the blender before adding ice.
Add ice and pulse 4-5 times to break down the ice and strawberries.
Blend on low speed for 15 seconds and then increase speed to high for another 15 seconds.
Hit the blender on a hard surface a few times to loosen up the contents and pour into a coupe glass.
Garnish with a lime wheel and serve.