Don't Surf Recipe

Cocktail

1. 1

   Muddle strawberries

   Hull and quarter the fresh strawberries. Place them in a cocktail shaker and muddle gently until broken down but not pulverized — about 6–8 firm presses. You want macerated fruit and juice, not a puree.

2. 2

   Add spirits and citrus

   Add the coconut rum, amaro, gin, Yellow Chartreuse, falernum, and fresh lime juice to the shaker with the muddled strawberries.

3. 3

   Optional sweetening

   Taste the muddled mixture (use a sanitized spoon) and if it seems too tart or lacking in balance, add simple syrup 1/4 tsp at a time until you reach desired sweetness. (No syrup is included by default — adjust to preference.)

4. 4

   Shake with ice

   Fill the shaker with ice (enough to chill thoroughly). Shake vigorously for 12–15 seconds until well chilled and the outside of the shaker is frosty.

5. 5

   Prepare glass

   Fill a highball or Collins glass with crushed ice (about 3/4 full).

6. 6

   Double-strain into glass

   Double-strain the shaken cocktail into the prepared glass over the crushed ice to remove strawberry solids and seeds. Use a Hawthorne strainer plus a fine mesh strainer for a clean pour.

7. 7

   Top with soda

   Gently top the cocktail with approximately 2 oz club soda to add lift and effervescence. Stir once gently with a bar spoon to incorporate, taking care not to flatten the bubbles.

8. 8

   Garnish and serve

   Garnish with a fresh strawberry slice on the rim and a lime wheel. Serve with a straw and enjoy immediately while cold and fizzy.