Starburst Recipe

Make the house sour mix ahead. Combine fresh lemon juice (1 cup), fresh lime juice (1/2 cup) and simple syrup (1 1/2 cups) in a sealed container. Shake or stir until fully combined. Chill. Keeps 5–7 days refrigerated.

Prepare glass

Run a lime wedge around the rim of a chilled coupe or rocks glass. Dip rim into sugar to coat. Set glass aside.

If using fresh fruit purees instead of liqueurs: puree 1/4 cup chopped seedless watermelon and 1/4 cup hulled strawberries in a blender; strain lightly for a smooth texture. Use 1/2 oz (approx. 1 tbsp) of each puree in the cocktail instead of liqueurs.

Add 2 oz vodka, 1 oz house sour mix, 1/2 oz watermelon liqueur (or watermelon puree), 1/2 oz strawberry liqueur (or strawberry puree), 1/4 oz simple syrup, and 1/4 oz fresh lime juice into a cocktail shaker.

If you want a silky froth, add 1/2 of a fresh egg white (or use aquafaba for vegan) to the shaker.

Dry shake (no ice) vigorously for 15 seconds to emulsify the egg white, then add 1 cup of ice to the shaker.

Shake hard with ice for 10–15 seconds until the shaker is very cold and slightly frosty.

Double-strain the cocktail into the prepared chilled glass to remove ice shards and any pulp (use a fine mesh strainer if you used fresh puree).

If you prefer it on the rocks, fill a rocks glass with fresh ice and pour the shaken cocktail over it.

Skewer a small cube of watermelon and a hulled strawberry on a pick (or thread a Starburst candy) and rest it on the rim or lay it across the glass.

Optionally add a small cocktail umbrella for a playful presentation. Serve immediately.