|Ingredients:||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
|Directions:||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.