Red Flag Recipe

Cocktail

1. 1

   Prepare strawberry purée (if using fresh berries)

   If using fresh strawberries rather than a ready purée, hull 1 medium ripe strawberry and dice. Place in a small bowl or shaker tin and mash thoroughly with a muddler or the back of a spoon until smooth. If desired, press through a fine mesh strainer to remove seeds for a smoother texture. Measure 1 oz of purée.

2. 2

   Combine ingredients

   Add 2 oz Tanqueray Rangpur gin, 0.75 oz Aperol, 0.5 oz St. Germain, 0.5 oz fresh lime juice, and 1 oz strawberry purée into a cocktail shaker. If you prefer a slightly sweeter drink, add 0.25 oz simple syrup.

3. 3

   Add ice and shake

   Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

4. 4

   Strain and serve

   Double-strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass (or over fresh ice in a rocks glass if preferred). Double-straining removes strawberry seeds and ice shards for a silky texture.

5. 5

   Garnish

   Garnish with a thin slice of strawberry or a lime wheel on the rim. Optionally express a lime peel over the surface to add bright citrus aromatics.

6. 6

   Notes

   Adjust strawberry purée and simple syrup to taste depending on berry sweetness. The Rangpur gin brings its distinctive citrus notes that pair with Aperol bitterness and St. Germain floral sweetness—balance lime and syrup to keep the cocktail bright.