This recipe from the Aquifer Tasting Bar at New Riff Distilling in Newport, Kentucky, incorporates the flavors of smoky whiskey and peak season berries and orange flavors. The cocktail starts with a strawberry bounce, a sort of cordial, that uses fresh berries. Because the bounce must ferment for six weeks before use, this recipe is a useful way to preserve in-season strawberries well into summer. Leftover bounce can be saved and used over ice cream or mixed with soda water for an easy summertime spritz.
Makes 1 Cocktail
12 cups (about 3 quarts) fresh strawberries, washed and hulled
4 cups New Riff Kentucky Straight Bourbon
4 cups sugar
Special equipment: 3-quart jar
1 ounce New Riff Kentucky straight bourbon whiskey
1½ ounces Strawberry Bounce
1 dropper of Bitterman’s orange cream citrate
¼-½ ounce fresh lemon juice
WYLD CBD Lemon Sparkling Water (or other brand of lemon sparkling water)
Garnish: Fresh strawberries, lemon wheel
For the Strawberry Bounce:
For the cocktail:
Make the Strawberry Bounce:
- Combine bourbon and sugar in a medium bowl or pot and stir until sugar is fully dissolved. Set aside.
- Add strawberries to a 3-quart jar and pour bourbon-sugar mixture over berries. Cover and let stand for 6 weeks, stirring daily. Strain mixture, saving the liqueur. Liqueur can be served as a cordial at room temperature or on ice.
Make the cocktail:
- In a cocktail tin filled with ice, combine bourbon, Strawberry Bounce, bitters, and lemon juice. Shake vigorously until a frost forms around the outside of tin. Strain into a rocks glass filled with fresh ice. Top with lemon sparkling water and garnish.
Recipe ByKatie Tobin of the Aquifer Tasting Bar at New Riff Distilling in Newport, Kentucky