Rhinestone Cowgirl

This year, my brilliant friend and colleague Kris Kirkland came up with a drink called the Rhinestone Cowboy for the Gigantic spring menu. It consists of mezcal, reposado tequila, Cocchi Rosa, peach liqueur, grapefruit, lime, frozen peach chunks, agave, and basil. I wanted to do something similar with strawberry, so I cut out the mezcal’s smokiness in favor of more vanilla flavor from the tequila and aperitivo liqueur. The results are delicious!

INGREDIENTS

2 oz. reposado tequila
½ oz. rosa aperitivo wine
½ oz. aperitivo liqueur
¾ oz. lime juice
½ oz. agave
4 drops saline
2 large or 3 small strawberries, halved (ideally frozen)
4-6 basil or mint leaves
1 cup pebble or crushed ice

Garnish: mint and/or basil

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ABV LEVEL

Combine all in a blender. Blend until well combined and strawberries are broken up. Strain into a footed glass and garnish with a bouquet of basil and/or mint. Serve with a straw.