Recipe by Tiffany Gauch of Basic Kitchen in Charleston, South Carolina
4 strawberries, diced into ½-inch cubes
½ fennel bulb, diced into ½-inch cubes
1 stalk rhubarb, diced into ½-inch cubes
1½ ounces Espolon Blanco Tequila
½ ounce aperol
Garnish: Sliced strawberry, cilantro sprig
In a cocktail tin, combine strawberries, fennel, rhubarb, tequila, and aperol and shake. Strain into a rocks glass, add ice, and top with a splash of soda water. Garnish with sliced strawberry and cilantro sprig.