Harvest Time #8 Recipe

Prepare the strawberries: hull and halve 6 fresh strawberries.

Combine ingredients: in a clean jar combine 8 oz Aperol, the halved strawberries and 2 oz simple syrup. Seal the jar.

Infuse: refrigerate for 12–24 hours to allow the Aperol to take on strawberry aroma and a touch of sweetness. Gently shake the jar once or twice during infusion.

Finish: after infusion, strain the mixture through a fine mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract flavor. Discard solids. The infusion yields approximately 10–12 oz; refrigerate and use within 7 days.

Make syrup: combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat.

Dissolve sugar: stir until sugar has fully dissolved and the mixture is clear. Bring to a gentle simmer for 30–60 seconds, then remove from heat.

Cool and store: let cool to room temperature. Transfer to a sealed container and refrigerate. Keeps 2 weeks.

Chill glass

If desired, chill a coupe or rocks glass in the freezer for 5–10 minutes.

Add ingredients to shaker: into a cocktail shaker add 2 oz Ocho Reposado tequila, 1 oz house-infused strawberry Aperol, 0.75 oz fresh lemon juice and 0.5 oz simple syrup.

Add ice and shake: add a generous handful of ice (about 1 cup) and shake vigorously for 10–15 seconds until the shaker is well-chilled and slightly frosted.

Strain: double-strain the cocktail into the chilled coupe or a rocks glass over fresh ice, depending on preference.

Garnish and serve: garnish with a thin strawberry slice laid on the rim and a lemon twist expressed over the drink. Serve immediately and enjoy.