If a cocktail could have a theme song, this one would be Sour Cherry, by The Kills. Because it is sour berry amazingness, on par with the sexy, bitter, cool of Alison Mosshart and Jaime Hince. It's like a classy sour patch kid, grown up, with kick. Have I sold it yet? I can come up with more if you need me too.
It is also a close cousin to my favorite summer drink, the shrub, making use of some vinegar to tart things up a bit. Remember, add the vinegar to taste and you get what you give with an aged balsamic, meaning, pay up. You won't regret it.
Best of all, this makes use of everything local farms and my garden is yielding right now. Strawberries. Rhubarb. Basil.
Just do it.
1 part strawberry rhubarb simple syrup
juice 1 lemon (about 1 tbsp)
3 large basil leaves
2 parts bourbon
1 1/2 oz strawberries hulled and thinly sliced
1 tsp GOOD aged balsamic (I like Villa Manodori)
1 small strawberry, halved for garnish
To make simple syrup, wash, trim ends and thinly slice three stalks of rhubarb. Hull and thinly slice 1/2 quart strawberries. Place in a pot and cover with 2 cups water and 2 cups sugar. Boil about 15 minutes. Let cool. Pulse in a blender. Strain liquid in a fine mesh strainer and keep in a jar for use.
Mix all ingredients in a shaker. Muddle. Add ice. Shake and strain into a glass (with or with out ice- optional). Garnish with a berry. Drink with abandon.
*Drizly provided product for this post.
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