Strawberry Hawthorn Recipe

Combine ingredients

In a small saucepan combine 1 cup dried hawthorn berries, 1 cup halved fresh strawberries, 1 cup granulated sugar, and 1 cup water.

Simmer to extract flavor

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Reduce heat to low and simmer gently for 12–15 minutes, until the strawberries are very soft and the hawthorn berries have plumped and released color and flavor.

Macerate and strain

Remove from heat and let the mixture steep for 10 minutes to intensify flavor. Stir in 1 tablespoon lemon juice to brighten the syrup. Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing on solids to extract liquid. Discard solids (or reserve for another use).

Cool and store

Let the syrup cool to room temperature, then transfer to a clean jar. Chill in the refrigerator for at least 30 minutes. Syrup will keep refrigerated for up to 2 weeks.

Prepare glass

Fill a highball or Collins glass with ice (about 1 cup).

Mix base

In a cocktail shaker (or mixing glass) add 6 tablespoons vodka (or gin), 2 tablespoons chilled hawthorn-strawberry syrup, and 1 tablespoon fresh lemon juice. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.

Strain and top

Strain the mixture into the prepared glass over fresh ice. Top with 3 ounces club soda and gently stir once to combine.

Garnish and serve

Garnish with 2 slices of fresh strawberry and a lemon wheel on the rim. Optionally, lightly bruise a small sprig of mint and tuck it in for aroma. Serve immediately.