Strawberry Feels Recipe

Prepare glass and ingredients

Chill a highball or Collins glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail. Hull and quarter 4 fresh strawberries. Peel and chop about 1/4 cup cucumber (about 1/3 of a small English cucumber). Pick 8 fresh mint leaves, discarding any large tough stems.

Muddle base

In a mixing glass or cocktail shaker, add the chopped cucumber, hulled strawberries, and 6 of the mint leaves (reserve 2 leaves for garnish). Add the Liquid Alchemist Strawberry (1.5 tbs) and the fresh lime juice (0.75 oz). Using a muddler or the back of a wooden spoon, gently muddle the fruit, cucumber, and mint together 8–12 times until the strawberries are broken down and the cucumber releases juice. Avoid pulverizing the mint into bits; press and twist to release oils.

Sweetness adjustment (optional)

Taste the muddled mixture (a small spoonful). If you prefer it sweeter, add simple syrup or agave to taste — typically 1/4 to 1/2 ounce (about 1/2 to 1 tbs). Mix gently to incorporate.

Strain and assemble

Discard the ice water from the chilled serving glass and add 1 cup of fresh ice. Fine-strain or double-strain the muddled mixture over the ice into the serving glass to remove large solids. If you like more texture, you may use a single strainer to keep some small fruit pieces.

Top with carbonation

Gently top the cocktail with 4 oz chilled Topo Chico. Stir once or twice with a bar spoon to combine, being careful not to over-stir and flatten the carbonation.

Garnish and finish

Garnish with a cucumber wheel on the rim and a small mint sprig slapped between your palms to release aroma. Optionally thread a thin strawberry slice on the rim. Serve immediately.