Strawberry Fields Recipe

Prepare strawberry puree (if not using store-bought)

Hull and quarter 3–4 ripe strawberries. Place in a blender with 1 teaspoon of lemon juice and 1–2 teaspoons simple syrup (adjust to sweetness). Puree until smooth. Strain through a fine-mesh sieve into a small bowl to remove seeds. Yield: ~2–3 oz puree. Chill until ready.

Add the Probitas rum, Triple Sec, 1 oz strawberry puree, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup (only if additional sweetness is desired) into a cocktail shaker.

Fill the shaker two-thirds with ice. Shake vigorously for 10–12 seconds until the exterior of the shaker is cold and slightly frosted.

Fill a highball or Collins glass with fresh ice (about 3/4 full). Strain the shaken mixture into the prepared glass.

Top the cocktail with 3 oz chilled lemonade, pouring gently down the side to preserve some separation and a layered look.

Using the back of a bar spoon, slowly pour 0.25 oz Gran Marnier over the top so it floats as a fragrant float. If needed, pour over the spoon just above the drink surface to help it sit on top.

Garnish the glass with a halved fresh strawberry on the rim and a lemon wheel on the side. Optionally tuck a mint sprig beside the strawberry for aroma.

Serve immediately with a straw and a small bar spoon. Before drinking, advise the guest they can stir the float into the cocktail to blend the orange-liqueur aroma and flavor.