The malty sweetness of an Old Tom gin mingles with the tanginess of a fresh strawberry shrub and a splash of fino sherry in this ice-packed cooler.
1 1/2 oz. Old Tom gin
3/4 oz. strawberry shrub
1/2 oz. fino sherry
1/2 oz. fresh lemon juice
8 fresh mint leaves
Tools: shaker, strainer, fine strainer
Garnish: 2 dashes each Angostura and Peychaud’s bitters and a mint sprig
Combine all ingredients and shake with ice. Fine-strain into a crushed ice-filled glass and garnish.
Strawberry shrub: Macerate 3 cups of fresh, quartered strawberries in 3 cups granulated sugar for 4 days, stirring occasionally. Strain, pressing all of the liquid though into a clean glass jar and combine with 2 cups sherry vinegar. Keep refrigerated for up to 2 weeks.
Levant, Portland, Oregon