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Walk by a farmers market in the summer and you’ll almost certainly be lured into a stand by the sweet smell of strawberries. It’s that time of year when the little red jewels are scarlet all the way through and bursting with flavor.
Always looking for ways to bring seasonal finds into my cocktails, I started tinkering with some of my favorite strawberry flavor combinations. The result is this summery take on the classic whiskey smash. Strawberries are muddled with lemon to create a juicy base, then a little strawberry syrup is added for a bit of sweetness and to balance the tartness of the lemon. The balsamic acts as bitters, and then of course a hefty pour of bourbon is added, because what’s a smash without the bourbon?
The result is a crimson cocktail with flavor as bold as the color. The strawberries and bourbon work together to create a rich and intense sweetness that is cut by the lemon and balsamic. It’s the kind of cocktail that makes you do a double-take but it drinks with embarrassing ease.
June 2011
This Strawberry-Bourbon Cocktail Has a Secret Ingredient That Balances It All
Cook Mode
(Keep screen awake)
For the Strawberry Syrup:
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2 cups strawberries, hulled and sliced
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1/3 cup sugar
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1 (3-inch) piece lemon peel
For the Cocktail:
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4 large strawberries, hulled, plus more for garnish
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1 round slice lemon, cut into half-moons
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1 fluid ounce strawberry syrup
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1/2 fluid ounce balsamic vinegar
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2 fluid ounces bourbon
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For the Strawberry Syrup: In a small saucepan, combine strawberries, sugar, and lemon rind. Cover and let stand, stirring occasionally, for 1 hour at room temperature.
Serious Eats/ Two Bites
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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.
Serious Eats/ Two Bites
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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.
Serious Eats/ Two Bites
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To Make One Cocktail: In a cocktail shaker, thoroughly muddle 4 hulled strawberries with the lemon. Add the strawberry syrup, balsamic, and bourbon, then fill shaker with ice and close shaker.
Serious Eats/ Two Bites
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Shake vigorously until well chilled, about 15 seconds. Using both a cocktail strainer and a fine mesh strainer, strain the cocktail into a glass. Garnish with a strawberry.
Serious Eats/ Two Bites
Special equipment
Cocktail shaker, cocktail strainer, fine mesh strainer
