A Seasonal Cocktail (& mocktail) with Strawberries, Rhubarb & Mint
It probably comes as no surprise that over here at ECOlunchbox, we love great food. Pairing a delicious dish or meal with a lovely, seasonal beverage made from local ingredients makes it even better! So even though a Bourbon Alley is best served in a glass of some sort, it goes so well with many of the fresh, local fruits and veggies that are available right now that we just had to share it. Plus, we think you’ll agree with us that it tastes like summer in a glass. Happy Friday!
2 oz of Bourbon*
½ oz of Ginger Liqueur*
4 large, very ripe strawberries
Juice of ½ a lemon
2 Tbs Honey syrup (1 Tbs honey, 1 Tbs water, mixed)
Sprig of mint
Mix It Up:
Put the strawberries in a shaker and muddle them well.
Add the rest of the ingredients and fill the shaker about ½ full with ice.
Shake it hard, at least 15 shakes.
Pour it into a highball glass filled ¾ full of ice
Top with a splash of soda water.
Take one mint leaf and gently crush it between your fingers.
Rub the crushed mint leave around the rim of the glass.
Garnish the drink with the rest of the sprig.
Double the quantities of lemon, strawberries and honey syrup
Muddle the strawberries with a tablespoon of fresh, finely chopped ginger root
Add 2 ½ oz of filtered water in place of the bourbon and ginger liqueur
Notes on Ingredients:
I use Woodford Reserve, but Maker’s Mark also works well. If you’re looking for a budget-friendly bourbon, try Jim Beam Black, Old Crow or Evan Williams. Whatever you use, make sure it says “Kentucky Straight Bourbon” on the label and go for one with a higher corn content (like 75% or more).