Strawberry Blonde Recipe

Chill a highball or Collins glass in the freezer for 5–10 minutes, or fill it with crushed ice to chill while you prepare the cocktail.

Hull and slice one strawberry for garnish. Set aside a fresh mint sprig for garnish.

Muddle and combine

In a cocktail shaker, add the fresh mint leaves and simple syrup. Gently muddle the mint with 2–3 presses — just enough to release the oils, not to shred the leaves.

Add the 1876 Vodka and fresh lemon juice to the shaker. Fill the shaker with ice and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Strain the vodka mixture into a chilled highball/Collins glass filled halfway with crushed ice (or regular ice cubes).

Using a small scoop or spoon, add two scoops of strawberry sorbet on top of the strained liquid. The sorbet will float and begin to chill and integrate as you serve.

If you prefer a slightly lighter, fizzed cocktail, top gently with up to 1 oz club soda. Stir once gently with a bar spoon to combine sorbet with the liquid without over-melting.

Garnish by placing the sliced strawberry on the rim or on top of the sorbet and tuck the mint sprig beside it. Add a lemon wheel on the rim if desired.

Serve immediately with a straw and a long spoon so the guest can enjoy both the slushy sorbet and the cocktail.