For Anna and Andy's May 23rd wedding at Canyon Run, we needed an early summer cocktail that was delightful and sweet, like the bride herself. Everyone loved Hugh's updated rendition of this recipe that Carly originally created for The Caroline in 2009. His reduced syrup concentrates the jammy flavoring and creates a mouth-feel that sets the stage for a luxurious, velvet dance between sweet and tart.
Makes 4 cocktails
- 8 oz citrus vodka
- 8 oz strawberry/lemon syrup
- 12 oz soda water
- 1 pint strawberries, reserve one for garnish
- 1 cup sugar
- 1 cup water
- 5-7 lemons (to taste), reserve one for garnish
* leftovers are great for homemade freezer pops
Place cleaned and quartered strawberries into a blender with sugar and water. Blend until sugar and strawberries are liquefied. Pour into a sauce pan on high heat. Boil until sauce thickens to coat a spoon and turns deep red in color. Remove from heat and chill in the refrigerator for at least two hours. Add the juice of 5-7 lemons, according to your taste.
In a shaker, pour vodka and strawberry syrup over ice. Shake lightly before adding soda water and stir to combine. Pour into a highball glass and garnish with lemon rounds and quartered strawberries.