Summer and its bounty are finally here. Three weeks into CSA season, I am proud to report that I’m keeping up. My new consulting lifestyle means lots of breakfast salads and home-cooked, vegetable-laden lunches.
I was in New Orleans for work most of last week, but my cat sitters were good enough to pick up my weekly share. Mysteriously, they had not followed my instructions to demolish the strawberries, so there were two quarts waiting in the fridge when I got home. They weren’t quite as sweet as the last batch. But that’s no bother when you’ve got whiskey on hand.
Strawberry-Ginger Whiskey Sour
- 8-12 strawberries, rinsed and sliced
- 1-2 tablespoons ginger syrup (depending on how sweet your strawberries are and how sweet you like your drinks)
- 1/2 lemon, juiced
- 1-2 ounces rye whiskey (depending on how rough a day it’s been)
- a few dashes of rhubarb bitters
- seltzer (optional, perhaps best if it’s a hot day and cocktail hour is starting early)
Muddle the strawberries and ginger syrup in a cocktail shaker until the berries get nice and mushy. Add the lemon juice, bitters, and a few ice cubes. Give a vigorous shake and pour into a glass. Top with seltzer if you’re going easy.
This cocktail is just fine when batched and smuggled into an outdoor concert venue in a water bottle. Or so I’ve heard. Just pack a can of seltzer separately and assemble on-site.