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Half-Cocked Cocktail

2 ounces Bulleit Bourbon
1⁄2 ounce strawberry purée
1⁄4 ounce fresh orange juice
1 teaspoon simple syrup
1⁄4 ounce Creole Shrubb orange liqueur
1⁄2 strawberry (for garnish)
2–3 grains pink Himalayan
sea salt
Using a cocktail glass (martini) rinse the glass with the Creole Shrubb orange liqueur and set aside. In a cocktail shaker combine the Bourbon, strawberry purée, orange juice and simple syrup. Shake well and strain into the prepared glass. Garnish with a thin slice of strawberry that has been carefully sprinkled with only 2–3 g rains of the sea salt. Float the strawberry (salt side up) on top of the cocktail and serve.

Strawberry Purée recipe: In a blender combine 1 cup of fresh strawberries, 1 ounce of fresh lemon juice, 1 tablespoon of granulated sugar.

Blend well, taste for sweetness and adjust if necessary. Pour into clean container. Keep chilled until ready to use. Purée will keep for 2–3 days if refrigerated.