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
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.