April 24, 2025 • 12 mins
Spring vibes hitting hard?
We got the perfect sip: a strawberry gin smash that's pure fire! 🔥
This week, we're diving into the world of spring gin cocktails with a fruity twist.
Learn how to make this easy gin smash recipe using fresh strawberries and your fave gin (and it doesn’t have to be expensive!).
It’s the ultimate refreshing spring cocktail – simple, elegant, and guaranteed to impress. Get your shaker ready! 🍓🍸
Let’s keep the kitchen talk going!
SOCIAL
📨Email us: FoodFAQPod@gmail.com🫶Insta: @foodfaqpodcast
❤️Get personal, baby: leave us an audio message: Fanlist
📺YouTube! Listen HERE
So, you want us right in your inbox? Get it, tiger!: Substack
YOU WANT MORE? 👇
👐 Mariela & Eric Approved “Build Your Kitchen” pdf checklist: Free and useful- no brainer: I want in
*
*
*
📖 Say "buh-bye" to boring dinners, hello to “I got my ish together” with our recipe organizer & meal planning roadmap: Put it in my cart, please
*
*
*
Get these containers:
**As Amazon Associates, we earn commission from qualifying purchases
*
*
*
EP 147 | Transcripts | Strawberry Gin Smash Recipe 🍓🍸 Easy Spring Cocktail
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
It's food FAQ time Keeter.
(00:02):
Yay!
I'm Mariela.
I'm Eric.
And we're here for like a good time.
Only a good time.
And maybe a long time, why not?
Yeah.
You're faced, like you just recoiled like a cat.
You were like, "Commitment!"
[laughs]
We know how to get with that word, okay?
(00:23):
I could physically see that this conversation.
We know how I get with that word.
Oh my gosh.
Okay, so tell me what's going on today.
We haven't done one in a while.
We're gonna do an adult beverage.
Oh my god.
You're back.
Yes.
Now I'm gonna be, this is a strong one.
(00:44):
It's pretty fucking strong.
Okay, tell me.
So make it a good time.
[laughs]
Really simple, actually.
It's a strawberry gin smash.
It's one of those.
Like I've ever had like a bourbon smash before.
I've never smashed anything.
You've been smashed.
So at least twice.
(01:04):
Okay.
[laughs]
So really, I don't know what that means.
Is it like, 'cause the fruit is mashed or something?
I've modeled, yeah.
So, strawberry gin mash.
This is what we're gonna do.
Not a smash, a mash.
So you're gonna take a pound of strawberries.
Now strawberries are coming into season.
So, you know, just pick good ones.
(01:25):
And you're gonna put it at the bottom of your picture.
And you're gonna put about a pound of strawberries.
Okay.
And you take, like, you have to clean them and you have to take out the topies.
Oh, I would hope you clean them.
Yeah.
But like, you gotta talk about things.
'Cause I need a visual in my brain.
Okay.
This is what you do, Mariela.
You get a pound of strawberries that come in the plastic container at your bowl.
(01:50):
[laughs]
And then you're going to wash them with water out of the faucet in your kitchen.
But have you ever washed strawberries in vinegar and baking soda?
I do.
I feel like it's such a waste of time.
But it is.
Just use water.
You're fine.
I don't know.
At the end of the world.
(02:10):
I know there's, I was gonna say pessimists pesticides in it.
But I don't know.
So much other shit we consume.
I'm gonna be honest with you.
I don't wash my fruit half the time to begin with.
You're disgusting.
I know that's true about you.
Because one time we cooked cauliflower and you got like, irked that I actually rinsed it off
before we cooked it.
(02:31):
Ways to time, Mariela.
Ways to time.
Okay.
You're in America 2025.
Okay.
That means everything is trying to kill us.
Well, for the past couple months, that is true.
But prior to that, it was a little bit better.
Anyways, so yeah, pound of strawberries cut the little tops off of them.
And you're gonna go ahead and you don't have to be precise at the pound.
(02:53):
Just get a container.
And you're gonna go ahead.
You're gonna put the bottom of your pitcher and you are going to squeeze two limes over it, which will be nice.
And then you're gonna go ahead.
You're gonna take about the original recipe called for two tablespoons of sugar.
Fuck it.
Use four.
Okay.
This is strong.
(03:14):
Use four.
Just like sugar sugar.
Now like simple syrup.
Sugar sugar.
Sugar sugar.
You're muddling it.
Sugar sugar.
Gotcha.
All right.
Put the sugar and then go ahead and muddle the fuck out of that.
Okay.
Muddling means you're just gonna take something and just gonna pound it.
That means Saturday night for you.
Saturday, Tuesday.
Depends on what's going on in the city.
(03:35):
So you're gonna go ahead.
You're gonna, you're basically mashing it.
That's what you're doing.
You're not gonna puree it though.
All right.
You're gonna let it be chunky.
Now, like a salsa texture?
Yeah.
That's like a good way to put it.
You could puree this and it'll probably come out really nice.
But then you're gonna be drinking puree.
So, it's not the best, I think.
(03:56):
It's really not.
Yeah.
Okay.
Then when it's all muddled, you're gonna take three cups of chilled club soda.
You're important there.
And then you're gonna take two cups of gin.
Wow.
I know.
Your eyes just got fucking huge.
Yeah.
Okay.
You're gonna have a moment thinking about it.
(04:17):
Two cups of gin.
And you're gonna stir it up.
A little tip, make sure your club soda is very cold and your gin is very cold as well.
Nice.
Yeah.
See, I love gin.
My favorite drink at a bar is a gin and tonic.
I used to love it, but then one night I had too many.
And now the smell of it makes me want to die.
(04:39):
It's like me with Southern comfort.
Just like that.
Once I got super drunk, I was like 19 on Southern comfort and still a 44, I cannot smell Southern
comfort.
There's always one.
Yes.
Yes.
That's always that first one that you really get sick from.
Like you would die sick.
Literally.
So because the gin is also such a prominent ingredient in this, make sure to genuinely like also
(05:03):
because you're gonna taste everything about that.
What do you like?
It depends.
It honestly depends.
I just had, when I decided to do this recipe, I didn't go out and buy any special gin.
I just had Bombay.
That's like an everyday gin.
There are levels to gin and there are higher quality gin.
So they're much better.
But that to me is like an everyday, you're in a servant party.
(05:24):
There's nothing wrong with that because you're sugaring it up.
That's the thing.
Exactly.
You're sugaring it up and you're flavoring it.
So then what it is, I just put it in tall glasses with ice and some extra strawberries
in there.
And it turned out to be this beautiful pink color and it is very springy.
You can add some mint to it if you want.
If you want to add a little bit different flavoring.
(05:46):
I was gonna say something.
Tell me.
I think this would be like such a fun opportunity to use, if you have citric acid to put a little
bit in there.
You could try it.
Mm-hmm.
Because I have been kind of experimenting with my citric acid because I have so much of
it and I hate having something there that I know is cool and not using it.
So I'll use it in my sauces, like my creamy white sauces that I put on chicken and rice
(06:10):
and stuff.
Or sometimes I'll even use it in marinades because it's lemon, really.
It's like a lemon flavor.
So this might work in there.
It could work in there.
But a pinch.
A tiny pinch.
Such a good, really fucking far.
And I think what's cool about this recipe is I purposefully went out to buy strawberries
for this.
But if you have blueberries at home, blueberries would go really good in this because I
(06:34):
wasn't through.
Frozen fruit is fantastic.
Well, yeah, I'd like to frost because you got to muddle this.
Yeah, but we still use it.
Absolutely.
You know, honestly, anyone of your favorite fruits that's like soft and malleable?
Girl, you know what you're making?
Try it.
Mm-hmm.
I want this with guava.
I'm in that mood right now.
Guava would be really good.
(06:54):
You know what I was thinking, especially as summer approaches, like you have those really
nice soft peaches.
You could do peaches in it.
I would probably peel the peach first and then do it.
Mm-hmm.
And so it's a really fun recipe to try with a bunch of different things.
Fuck it.
You don't have gin, use vodka, use rum, use whatever you like, but it's just kind of a fun
(07:14):
base for a nice adult drink.
I served it at a brunch the other day that I was holding.
It was in a brunch, Eric.
It was a lunch.
I don't know how many times I can tell you.
It was like, it was a brunch.
I swear to God.
Okay.
It was a brunch.
You guys can tell me.
No, only like that for lunch.
Okay.
It's a fucking brunch.
You served no breakfast items.
(07:35):
It was three o'clock in the afternoon.
I don't like breakfast items.
It was two o'clock in the afternoon.
It was a fucking brunch, okay?
Dude, that was a lunch.
Maria, you thought that a restaurant was a bar, okay?
So you know what?
I'm telling you.
It's a bar.
No, Maria, the bar talk is a restaurant.
I'm telling you for a fact, this was a brunch because you don't know shit because you are
(07:55):
a mom and you don't know anything.
Oh my God.
This was a brunch.
I want to know about this brunch.
So you served the ham the way you always make it?
I did.
I served a delicious ham.
I served a squash grotin.
Grotin.
Grotin.
I had a friend who made a baked mac and cheese.
(08:16):
Another friend that made homemade rolls.
So everybody just kind of brought them together.
And one big thing, especially because it was Easter, freeze that ham bone, please.
We're going to talk about that at some point.
So if you have that ham bone frozen, would you should always freeze a ham bone, okay?
(08:38):
Girl, you're going to talk about that too.
I love me some bones because I right now have you.
You do.
I didn't even think about that before I said.
Look at your slut.
All right, so go on.
No, but I have rotisserie chicken bones right now in my freezer waiting for me to make
something out of it.
(08:58):
I really appreciate them so very much.
Yeah, there's a lot of flavor in that.
There's a lot of collagen in there, but the ham bone also has a lot of the flavoring because
I made the ham.
I made the ham with, yeah, the smoked ham and I made the ham with, you know, bourbon
and I used orange marmalade and maple syrup and spices and everything.
So it has all that flavor in it too.
(09:20):
So I hope y'all froze that ham bone.
So you had this brunch and then you got hampered?
Yeah, hampered while out the brunch.
Yeah.
Hampered and brunch.
That's hampered and a Sunday.
Oh my gosh.
Well, I like the strength and I think it's super flexible and can accommodate any budget
(09:42):
because remember anytime you add sugar to any booze, you're not you're stretching that
flavor.
Yeah, absolutely.
So you can use a little bumbae.
I love tankaray though.
Is that even still good?
I'm sure there's like 80 new jins on the market.
There is a bunch of new jins up there.
I've always preferred bumbae over tankaray.
Tankaray made me bumbae, so maybe I don't like it so much.
(10:02):
But you know what?
Listen, when you're like five drinks in like a dark gay bar, it doesn't matter what they
use at that point.
Okay.
So you start getting muddled.
That's when the muddling occurs, right?
Now, why don't you be junk to get muddled?
Hey, by the way, oh, Lord Jesus.
Listen, what are you muddled with if you don't have a muddler?
(10:24):
If you don't have a muddler, honestly, use like a meat tenderizer if you have to.
Like anything that's just all the what?
But you're hand in there.
I don't know.
Is that terrible?
And you're handed that too.
Whatever you got to do.
You know what?
Honestly, if you just want to even take it and just put it in the blender, just like let
it whirl around for like two or three times.
(10:47):
That's also something you love doing every week.
We can just wild here, Mary.
We're learning a lot about you.
Wild weekends.
But yeah, put in a few process for a couple of moments, whatever you want to do.
Listen, I've used like potato smacked like matches before.
Like whatever is just solid and you can just smash the food.
(11:09):
That's it.
So whatever you need, you don't have to go out and buy anything special for this.
You know what?
If you're going to make it ahead, maybe you could mix the fruit and the gin in one container
and bring like, seltser in cans.
Absolutely.
And then you can must travel because anytime you have like a fizzy component to a drink,
it's hard to kind of figure it out.
This is doable.
(11:29):
Yeah, absolutely.
Okay.
So bring it on your picnics coming up.
I know it's getting warmer out there in those neat streets and invite people over, have
drinks, like join the resistance by having a good time.
Yeah.
Oh man.
Yeah, exactly.
You know what I mean?
Go to a protest and then come home and have some, don't drink at the protest.
(11:51):
Don't drink at the protest.
No, drink after the protest.
Yeah, celebrate.
Yeah, celebrate the resistance exactly like that.
All right, you guys, we love you.
Don't forget to leave us a five star review on Apple Podcast players.
Drop us an email.
Check out our show notes.
There's tons of ways to communicate with us.
And we'll see you soon.
It's food FAQ time Keeter.
(00:02):
Yay!
I'm Mariela.
I'm Eric.
And we're here for like a good time.
Only a good time.
And maybe a long time, why not?
Yeah.
You're faced, like you just recoiled like a cat.
You were like, "Commitment!"
[laughs]
We know how to get with that word, okay?
(00:23):
I could physically see that this conversation.
We know how I get with that word.
Oh my gosh.
Okay, so tell me what's going on today.
We haven't done one in a while.
We're gonna do an adult beverage.
Oh my god.
You're back.
Yes.
Now I'm gonna be, this is a strong one.
(00:44):
It's pretty fucking strong.
Okay, tell me.
So make it a good time.
[laughs]
Really simple, actually.
It's a strawberry gin smash.
It's one of those.
Like I've ever had like a bourbon smash before.
I've never smashed anything.
You've been smashed.
So at least twice.
(01:04):
Okay.
[laughs]
So really, I don't know what that means.
Is it like, 'cause the fruit is mashed or something?
I've modeled, yeah.
So, strawberry gin mash.
This is what we're gonna do.
Not a smash, a mash.
So you're gonna take a pound of strawberries.
Now strawberries are coming into season.
So, you know, just pick good ones.
(01:25):
And you're gonna put it at the bottom of your picture.
And you're gonna put about a pound of strawberries.
Okay.
And you take, like, you have to clean them and you have to take out the topies.
Oh, I would hope you clean them.
Yeah.
But like, you gotta talk about things.
'Cause I need a visual in my brain.
Okay.
This is what you do, Mariela.
You get a pound of strawberries that come in the plastic container at your bowl.
(01:50):
[laughs]
And then you're going to wash them with water out of the faucet in your kitchen.
But have you ever washed strawberries in vinegar and baking soda?
I do.
I feel like it's such a waste of time.
But it is.
Just use water.
You're fine.
I don't know.
At the end of the world.
(02:10):
I know there's, I was gonna say pessimists pesticides in it.
But I don't know.
So much other shit we consume.
I'm gonna be honest with you.
I don't wash my fruit half the time to begin with.
You're disgusting.
I know that's true about you.
Because one time we cooked cauliflower and you got like, irked that I actually rinsed it off
before we cooked it.
(02:31):
Ways to time, Mariela.
Ways to time.
Okay.
You're in America 2025.
Okay.
That means everything is trying to kill us.
Well, for the past couple months, that is true.
But prior to that, it was a little bit better.
Anyways, so yeah, pound of strawberries cut the little tops off of them.
And you're gonna go ahead and you don't have to be precise at the pound.
(02:53):
Just get a container.
And you're gonna go ahead.
You're gonna put the bottom of your pitcher and you are going to squeeze two limes over it, which will be nice.
And then you're gonna go ahead.
You're gonna take about the original recipe called for two tablespoons of sugar.
Fuck it.
Use four.
Okay.
This is strong.
(03:14):
Use four.
Just like sugar sugar.
Now like simple syrup.
Sugar sugar.
Sugar sugar.
You're muddling it.
Sugar sugar.
Gotcha.
All right.
Put the sugar and then go ahead and muddle the fuck out of that.
Okay.
Muddling means you're just gonna take something and just gonna pound it.
That means Saturday night for you.
Saturday, Tuesday.
Depends on what's going on in the city.
(03:35):
So you're gonna go ahead.
You're gonna, you're basically mashing it.
That's what you're doing.
You're not gonna puree it though.
All right.
You're gonna let it be chunky.
Now, like a salsa texture?
Yeah.
That's like a good way to put it.
You could puree this and it'll probably come out really nice.
But then you're gonna be drinking puree.
So, it's not the best, I think.
(03:56):
It's really not.
Yeah.
Okay.
Then when it's all muddled, you're gonna take three cups of chilled club soda.
You're important there.
And then you're gonna take two cups of gin.
Wow.
I know.
Your eyes just got fucking huge.
Yeah.
Okay.
You're gonna have a moment thinking about it.
(04:17):
Two cups of gin.
And you're gonna stir it up.
A little tip, make sure your club soda is very cold and your gin is very cold as well.
Nice.
Yeah.
See, I love gin.
My favorite drink at a bar is a gin and tonic.
I used to love it, but then one night I had too many.
And now the smell of it makes me want to die.
(04:39):
It's like me with Southern comfort.
Just like that.
Once I got super drunk, I was like 19 on Southern comfort and still a 44, I cannot smell Southern
comfort.
There's always one.
Yes.
Yes.
That's always that first one that you really get sick from.
Like you would die sick.
Literally.
So because the gin is also such a prominent ingredient in this, make sure to genuinely like also
(05:03):
because you're gonna taste everything about that.
What do you like?
It depends.
It honestly depends.
I just had, when I decided to do this recipe, I didn't go out and buy any special gin.
I just had Bombay.
That's like an everyday gin.
There are levels to gin and there are higher quality gin.
So they're much better.
But that to me is like an everyday, you're in a servant party.
(05:24):
There's nothing wrong with that because you're sugaring it up.
That's the thing.
Exactly.
You're sugaring it up and you're flavoring it.
So then what it is, I just put it in tall glasses with ice and some extra strawberries
in there.
And it turned out to be this beautiful pink color and it is very springy.
You can add some mint to it if you want.
If you want to add a little bit different flavoring.
(05:46):
I was gonna say something.
Tell me.
I think this would be like such a fun opportunity to use, if you have citric acid to put a little
bit in there.
You could try it.
Mm-hmm.
Because I have been kind of experimenting with my citric acid because I have so much of
it and I hate having something there that I know is cool and not using it.
So I'll use it in my sauces, like my creamy white sauces that I put on chicken and rice
(06:10):
and stuff.
Or sometimes I'll even use it in marinades because it's lemon, really.
It's like a lemon flavor.
So this might work in there.
It could work in there.
But a pinch.
A tiny pinch.
Such a good, really fucking far.
And I think what's cool about this recipe is I purposefully went out to buy strawberries
for this.
But if you have blueberries at home, blueberries would go really good in this because I
(06:34):
wasn't through.
Frozen fruit is fantastic.
Well, yeah, I'd like to frost because you got to muddle this.
Yeah, but we still use it.
Absolutely.
You know, honestly, anyone of your favorite fruits that's like soft and malleable?
Girl, you know what you're making?
Try it.
Mm-hmm.
I want this with guava.
I'm in that mood right now.
Guava would be really good.
(06:54):
You know what I was thinking, especially as summer approaches, like you have those really
nice soft peaches.
You could do peaches in it.
I would probably peel the peach first and then do it.
Mm-hmm.
And so it's a really fun recipe to try with a bunch of different things.
Fuck it.
You don't have gin, use vodka, use rum, use whatever you like, but it's just kind of a fun
(07:14):
base for a nice adult drink.
I served it at a brunch the other day that I was holding.
It was in a brunch, Eric.
It was a lunch.
I don't know how many times I can tell you.
It was like, it was a brunch.
I swear to God.
Okay.
It was a brunch.
You guys can tell me.
No, only like that for lunch.
Okay.
It's a fucking brunch.
You served no breakfast items.
(07:35):
It was three o'clock in the afternoon.
I don't like breakfast items.
It was two o'clock in the afternoon.
It was a fucking brunch, okay?
Dude, that was a lunch.
Maria, you thought that a restaurant was a bar, okay?
So you know what?
I'm telling you.
It's a bar.
No, Maria, the bar talk is a restaurant.
I'm telling you for a fact, this was a brunch because you don't know shit because you are
(07:55):
a mom and you don't know anything.
Oh my God.
This was a brunch.
I want to know about this brunch.
So you served the ham the way you always make it?
I did.
I served a delicious ham.
I served a squash grotin.
Grotin.
Grotin.
I had a friend who made a baked mac and cheese.
(08:16):
Another friend that made homemade rolls.
So everybody just kind of brought them together.
And one big thing, especially because it was Easter, freeze that ham bone, please.
We're going to talk about that at some point.
So if you have that ham bone frozen, would you should always freeze a ham bone, okay?
(08:38):
Girl, you're going to talk about that too.
I love me some bones because I right now have you.
You do.
I didn't even think about that before I said.
Look at your slut.
All right, so go on.
No, but I have rotisserie chicken bones right now in my freezer waiting for me to make
something out of it.
(08:58):
I really appreciate them so very much.
Yeah, there's a lot of flavor in that.
There's a lot of collagen in there, but the ham bone also has a lot of the flavoring because
I made the ham.
I made the ham with, yeah, the smoked ham and I made the ham with, you know, bourbon
and I used orange marmalade and maple syrup and spices and everything.
So it has all that flavor in it too.
(09:20):
So I hope y'all froze that ham bone.
So you had this brunch and then you got hampered?
Yeah, hampered while out the brunch.
Yeah.
Hampered and brunch.
That's hampered and a Sunday.
Oh my gosh.
Well, I like the strength and I think it's super flexible and can accommodate any budget
(09:42):
because remember anytime you add sugar to any booze, you're not you're stretching that
flavor.
Yeah, absolutely.
So you can use a little bumbae.
I love tankaray though.
Is that even still good?
I'm sure there's like 80 new jins on the market.
There is a bunch of new jins up there.
I've always preferred bumbae over tankaray.
Tankaray made me bumbae, so maybe I don't like it so much.
(10:02):
But you know what?
Listen, when you're like five drinks in like a dark gay bar, it doesn't matter what they
use at that point.
Okay.
So you start getting muddled.
That's when the muddling occurs, right?
Now, why don't you be junk to get muddled?
Hey, by the way, oh, Lord Jesus.
Listen, what are you muddled with if you don't have a muddler?
(10:24):
If you don't have a muddler, honestly, use like a meat tenderizer if you have to.
Like anything that's just all the what?
But you're hand in there.
I don't know.
Is that terrible?
And you're handed that too.
Whatever you got to do.
You know what?
Honestly, if you just want to even take it and just put it in the blender, just like let
it whirl around for like two or three times.
(10:47):
That's also something you love doing every week.
We can just wild here, Mary.
We're learning a lot about you.
Wild weekends.
But yeah, put in a few process for a couple of moments, whatever you want to do.
Listen, I've used like potato smacked like matches before.
Like whatever is just solid and you can just smash the food.
(11:09):
That's it.
So whatever you need, you don't have to go out and buy anything special for this.
You know what?
If you're going to make it ahead, maybe you could mix the fruit and the gin in one container
and bring like, seltser in cans.
Absolutely.
And then you can must travel because anytime you have like a fizzy component to a drink,
it's hard to kind of figure it out.
This is doable.
(11:29):
Yeah, absolutely.
Okay.
So bring it on your picnics coming up.
I know it's getting warmer out there in those neat streets and invite people over, have
drinks, like join the resistance by having a good time.
Yeah.
Oh man.
Yeah, exactly.
You know what I mean?
Go to a protest and then come home and have some, don't drink at the protest.
(11:51):
Don't drink at the protest.
No, drink after the protest.
Yeah, celebrate.
Yeah, celebrate the resistance exactly like that.
All right, you guys, we love you.
Don't forget to leave us a five star review on Apple Podcast players.
Drop us an email.
Check out our show notes.
There's tons of ways to communicate with us.
And we'll see you soon.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy And Charlamagne Tha God!
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.