Red & Gold Recipe

Make strawberry purée (if not using pre-made)

Hull and quarter 2 medium strawberries and place them in a blender or small food processor. Purée until smooth. If needed, press the purée through a fine mesh strainer to remove seeds for a smoother texture. Measure 0.75 oz for the recipe and reserve the remainder in the refrigerator for another use.

Chill an old-fashioned glass by filling with ice water while you prepare the cocktail, or place it in the freezer for a few minutes.

Discard the ice water from the chilled glass and set a large ice cube or sphere inside the glass.

In a cocktail shaker, add the Bulleit Bourbon (2 oz), strawberry purée (0.75 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz), and 2 dashes of Angostura bitters.

Add a generous scoop of cubed ice to the shaker (about 1 cup) and secure the lid.

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The vigorous shake both chills and integrates the fruit purée with the bourbon.

Double-strain the cocktail into the chilled glass over the large ice cube or sphere using a Hawthorne strainer and a fine mesh strainer to remove any small fruit solids or seed bits.

Add 1–2 additional dashes of Angostura bitters on top of the drink for aromatic lift, if desired. Using a spoon, gently swirl the bitters on the surface to create a subtle pattern.

Garnish with a halved strawberry or strawberry slice on the rim and a lemon twist expressed over the surface (twist the peel over the glass to release oils, then drop it in).

Serve immediately. The cocktail should present a warm amber-red color with bright strawberry and citrus notes balanced by the bourbon and bitters.