Strawberries are in season now (yes!), so it’s the right time to make this Strawberry Sour cocktail that is fruity, sweet, light, and bright — perfect for a summer day. And since one of my goals this summer is to explore local farmer’s markets, today I picked up some beautiful strawberries from the Mission Community Market.
The inspiration for this drink came from a recipe in The Pisco Book by San Francisco’s own Gregory Dicum. I did however use an Acholado Pisco instead of Quebranta and since I ♥ strawberries, I added a few more strawberries than the recipe called for. One sip, and I started to sing ♬ “Strawberry Fields Forever,” and wishing that strawberry season lasted all ♬ year ♫ long.
- 2 oz. Pisco
- 2 oz. crushed strawberries
- 1/2 oz. lime juice
- 1 oz. simple syrup
- 8 ice cubes
In addition to the ingredient above, you’ll need a cocktail shaker and a strainer.
- Wash 5 strawberries and remove the leaves.
- Crush the strawberries using a mortar and pestle, reserve 2 oz.
- Slice a lime, squeeze juice, and reserve 1 oz.
- Place all ingredients into a cocktail shaker.
- Add ice cubes and shake vigorously for about 2 minutes.
- Pour into a cocktail glass using a strainer.
- Enjoy and sing!
You can garnish with a strawberry slice on the rim of the glass. To make the simple syrup, mix 1/2 cup sugar with 3 tablespoons of water in a sauce pan, bring to a slow boil, and simmer until the sugar dissolves completely. Set aside to cool.