Lost Nation (morrisville, Vt) Recipe

Cook and strain

Combine strawberries, granulated sugar, and water in a small saucepan over medium heat. Stir occasionally and bring just to a simmer. Cook for 6–8 minutes until strawberries have softened and sugar is dissolved.

Remove from heat and mash the strawberries lightly with a spoon or a potato masher to release juices. Let steep for 10 minutes off the heat.

Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids. Stir in the 2 tablespoons fresh lime juice. Cool to room temperature, then refrigerate until cold. Yields about 6–8 oz.

Prep glass: Use a 16 oz highball or pint glass. If desired, rub a lime wedge around the rim and dip lightly into the coarse sea salt mixed with the pinch of ground coriander for a faint salted-coriander rim. (Alternatively, sprinkle the salt/coriander into the drink instead of the rim.)

Add crushed ice to the glass, filling it about 2/3 full (roughly 1 cup).

Pour 2 oz Barr Hill Gin over the ice, followed by 0.75 oz chilled strawberry-lime syrup and 0.25 oz fresh lime juice.

Top first with 6 oz Boylan tonic, then gently float 4 oz chilled gose (sour ale) on top by pouring slowly over the back of a spoon or down the side of the glass. This layering gives a lively effervescence and preserves some tart/salty gose character.

Stir once gently with a bar spoon (two slow turns) to marry components without fully collapsing the foam or carbonation.

Garnish with a strawberry slice and a lime wheel on the rim. Taste and adjust: if you want more salt/coriander presence, sprinkle a very small additional pinch (up to 1/8 tsp) into the drink and stir gently.

Serve immediately with a straw and a long spoon.