A delicious cocktail or cocktail if you leave the bourbon out, this is a great way to use up those few extra strawberries you have laying around. It may be a little more involved than our usual #ThirstyThursday recipe but if you’re willing to put in the effort this refreshment is sure to be a hit!
For The Strawberry Syrup
- 2 cups strawberries, hulled and sliced
- ⅓ cup sugar
- 3-inch piece of lemon peel
For the Cocktail
- 4 strawberries, hulled
- 1 round slice of lemon, cut in half
- 1 ounce strawberry syrup
- ½ ounce AOOC Strawberry Balsamic
- 2 ounces bourbon
- Garnish: additional strawberry
Directions
- To make the syrup, combine the strawberries, sugar, and lemon rind in a saucepan. Cover and let sit for 1 hour at room temperature, stirring occasionally.
- Once the sugar has dissolved and the strawberries have released their liquid, bring the mixture to a simmer over medium heat. Cook, stirring gently, until the berries are tender, about 3 minutes.
- Using a slotted spoon, transfer the cooked strawberries to a pint jar. Continue simmering the syrup until it thickens to a syrupy consistency, about 2 minutes. Discard lemon peel and pour syrup over berries. Let cool to room temperature, then store in the fridge for up to 1 month.
- To make the cocktail: muddle 4 fresh strawberries and the lemon in the bottom of a cocktail shaker. Fill the shaker with ice, then add the strawberry syrup, balsamic and bourbon.
- Shake vigorously until well chilled, about 15 seconds. Using both the cocktail strainer and a fine mesh strainer, strain the cocktail into a glass. Garnish with a strawberry.