Ah, bourbon, my old friend. I’ve missed thee. Lately I’ve been into gin and tequila and my bottles of whiskey and bourbon have been left neglected. The booze equivalents of the kids picked last in gym class. Just sitting there quietly at the back of my bar cart, unassuming. UNTIL NOW.
Strawberry season is here—maybe my favorite right after citrus season. I had just picked up several baskets of them from a local selling them on the corner (this legitimately happens in Sonoma County)—they were so sweet and delicious and I knew they would be perfect in a cocktail.
I was flipping through my Death & Co. book (have I mentioned this book before? Only at least least a dozen times? Once more for good measure, then: this book is everything), and came across this strawberry-bourbon number that basically jumped off the page and begged me to make it. It was divine intervention, if you ask me.
It turned out SO. GOOD. I know this recipe has more ingredients than I typically like to use (let’s keep things accessible around here!), but I think this one is worth the extra effort. You can make small batches of the syrups (linked below), and you already have orgeat on hand from making the Pink Lady. See? This cocktail practically makes itself! The consuming though, you’ll have to take part in. Sorry. I don’t make the rules, I just enforce them. Bottoms up!
adapted from Death & Co.; makes 1 cocktail
- 2 strawberries, halved
- 1.5 oz bourbon (I used Heritage Distilling Co.’s Batch 12)
- .75 oz fresh lemon juice
- .5 oz fresh lime juice
- .25 oz orgeat
- .25 oz cinnamon bark syrup
- .25 oz ginger syrup
- dash of aromatic bitters
Muddle strawberries very well in a cocktail shaker; add ice and all other ingredients, and shake until very cold, about 20 seconds. Double strain into a coupe glass. Garnish with a strawberry. Die happy.