Bubble Trouble Recipe

Prepare glass and muddle

Place one fresh strawberry (hulled) in the bottom of a cocktail shaker or mixing glass. Add the fresh lemon juice and optional simple syrup if you prefer a sweeter drink. Gently muddle the strawberry until broken down but not completely pulverized (about 6–8 gentle presses) to release juices and aroma.

Add spirits and ice

Add the strawberry liqueur (or puree) and Bailey's Irish Cream to the muddled strawberry in the shaker. Add a handful of ice (roughly 1 cup) to chill the mixture.

Shake gently

Because Bailey's is cream-based, perform a short, gentle shake for about 6–8 seconds to combine and chill. Avoid prolonged vigorous shaking which can over-aerate or slightly curdle the cream liqueur.

Build the cocktail

Fill a highball or Collins glass with ice. Strain the shaken mixture (using a fine strainer if you want to keep bits out) into the glass, filling about halfway to two-thirds depending on glass size (roughly 3–4 oz).

Top with soda

Slowly top with 6 oz (or to taste) of chilled Sprite, pouring down the side of the glass to preserve carbonation. Stir gently once with a bar spoon or straw to integrate the soda with the cream mixture—one or two slow turns to avoid excessive foaming.

Garnish and serve

Garnish with a halved strawberry on the rim and an optional mint sprig. Serve immediately with a straw. Note: consume relatively quickly—over time the cream and soda may separate slightly.