Fields, Forever Recipe

Make syrup (can be done ahead)

Combine 1 cup chopped fresh strawberries, 1 cup water, 1 cup granulated sugar and 1 tablespoon peeled, thinly sliced fresh ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes to infuse, then remove from heat and let cool 20–30 minutes. Strain through a fine mesh sieve, pressing solids to extract liquid. Chill before using. Yields ~1 to 1¼ cups syrup.

If using egg white for a frothy texture: add the egg white to a cocktail shaker and perform a dry shake (no ice) vigorously for 12–15 seconds to emulsify.

Add Belvedere 10, strawberry vodka, fresh lemon juice, yuzu juice and 0.75 oz strawberry-ginger syrup to the shaker with the emulsified egg white (or add directly if not using egg).

Fill the shaker with ice and shake hard for 12–15 seconds until well chilled and slightly frothy.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any strawberry/ginger particulates. Use a fine mesh strainer over the Hawthorne strainer for a clean presentation.

Garnish with a halved fresh strawberry perched on the rim or a thin lemon wheel floated on the foam. If desired, very lightly dust the foam with a pinch (≈1/8–1/4 tsp) of freshly grated ginger for an aromatic finish.

Serve immediately. Sip and enjoy the layered interplay of Belvedere 10's matured vodka character, bright yuzu, and sweet-spicy strawberry-ginger.