Ingredients:

  • 1 pound frozen whole strawberries
  • 0.5 cup fresh hulled strawberries
  • 4 oz white rum
  • 2 oz fresh lime juice
  • 1.5 oz simple syrup
  • 2 thin lime rounds
  • 2 small sprigs fresh mint
  • 1 pinch flaky sea salt

Instructions:

  1. Chill your glassware. Place two coupe or hurricane glasses in the freezer. Note: This prevents the drink from melting upon contact with the glass.
  2. Juice the limes. Squeeze 2 oz (60 ml) of fresh juice into a small cup. Stop as soon as you feel resistance to avoid the bitter white pith.
  3. Load the liquids. Pour the 4 oz (120 ml) of white rum, 2 oz (60 ml) of lime juice, and 1.5 oz (45 ml) of simple syrup into the blender base. Note: Adding liquids first helps the blades spin more easily.
  4. Add the seasoning. Drop in that pinch of flaky sea salt. Expect the flavors to sharpen immediately.
  5. Add the fruit. Dump in the 1 pound (450g) of frozen strawberries followed by the 0.5 cup (75g) of fresh berries.
  6. Start low. Turn the blender on its lowest setting to break up the large frozen chunks. Listen for the heavy thudding to stop before increasing speed.
  7. High speed finish. Ramp up to high and blend for 30-45 seconds until the mixture looks velvety and swirl like.
  8. Check consistency. If it's too thick to pour, add a splash more rum or water. Look for a thick ribbon stage when you lift the lid.
  9. Master the pour. Divide the mixture between your chilled glasses. Note: Work quickly so the texture doesn't soften.
  10. Final garnish. Slap the mint sprigs against your hand to release the oils, then tuck them into the glass with a lime round.