Cusp of Summer
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Stir Cachaça, Dry Vermouth, Strawberry Shrub (Strawberry Rhubarb, See Note) with ice. Strain into a coupe.
Method
Stirred
Glass
coupe
Difficulty
Easy
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/3
8 ml
Strawberry rhubarb, see note
53 ml
15 ml
Basil-infused, see note
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites
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AdInstructions
Infuse dry vermouth with basil by placing two leaves in 50ml of the vermouth, stirring thoroughly. Seal the container and let it infuse for a day, giving it occasional stirs.
Create strawberry-rhubarb shrub by combining one cup each of chopped strawberries, rhubarb, Demerara sugar, and white vinegar in an airtight jar. Mix well and allow to sit for up to five days, tasting regularly.
To prepare the cocktail, combine all ingredients in a mixing glass with ice and stir. Strain into a coupe.