Kiss Of Summer Recipe

Blend strawberry purée

Place hulled strawberries, raspberry liqueur, lime juice, granulated sugar and 0.5 cups crushed ice into a blender. Pulse on high for 10–15 seconds until a smooth but slightly thick purée forms. Taste and adjust sugar or lime to balance sweetness and brightness. Transfer the slush to a small bowl or squeeze bottle and chill briefly while you prepare the main base.

Combine and blend

In a blender, add vodka, peach schnapps, fresh orange juice, lemon juice, simple syrup and 1.5 cups crushed ice. Blend on high for 20–30 seconds until the mixture is smooth, frosty and pourable but still thick enough to hold a swirl. If too thin, add 1/4 cup ice and pulse; if too thick, add 0.25 oz orange juice and pulse briefly.

Taste and adjust

Taste a small spoonful and adjust sweetness or acidity as needed: add up to 0.25 oz simple syrup for more sweetness or 0.25 oz lemon juice for more brightness. Blend briefly after any adjustments.

Chill a large coupe or stemmed glass (or a 12–16 oz frosty glass) in the freezer for 5 minutes. Remove and, using a spoon or squeeze bottle, drizzle a ring or spiral of the strawberry slush around the inside of the glass to create a decorative swirl.

Pour the frozen cocktail base into the glass, aiming to keep the strawberry swirl visible around the edges. Use a straw or skewer to gently draw the slush swirl into the drink in one or two places for a marbled effect — avoid over-mixing so the colors remain distinct.

Garnish by skewering the fresh strawberry on the rim, tuck the mint sprig beside it, add the thin orange wheel on the rim, and place an edible flower on the foam if using. Serve immediately with a short straw.