With the heat of summer upon us, nothing says cool down like a well-made Daiquiri. A strawberry shrub adds sweet acidity to the garden-fresh cocktail, and the fruit’s tops plus cucumber contribute green vegetal notes. For a different drinking experience, switch up the brands of white rum you use.
Serves | 1 |
Strawberry Top Shrub (Yields approximately 16 oz)
- 1 lb strawberries with tops, washed and chopped
- 1 cup sugar
- 12 oz water
- 4 oz white wine vinegar
- 1 oz Banks 5 Island Rum
- ¾ oz Duckett Blue Rum
- ¾ oz strawberry top shrub (recipe follows)
- 1 oz freshly squeezed lime juice
- 2 slices cucumber, cut ¼-inch thick
- 1 pinch salt
| Preparation – Strawberry Top Shrub | In a small saucepan over medium high heat, add all ingredients; stirring constantly, bring to a simmer. Continue to simmer, stirring constantly, 10 minutes. Remove from heat and allow to cool. Once cooled, strain and bottle. Store in refrigerator for up to two weeks.
| Preparation – Avant Gardener | In a shaker tin, add all ingredients; shake until combined. Double strain liquid into a 12-ounce rocks glass with crushed or pebble ice. Garnish with cucumber peel and pickled strawberry, if desired.