strawberry shortcake cocktail
Serves 1
Directions
- 1Melt the butter in a small saucepan on medium low heat until it becomes foamy.
- 2Continue to cook until butter becomes a nice brown.
- 3Remove from heat, let it cool a little bit, and add it to a jar with gin.
- 4Give it a shake and stick it in the freezer.
- 5Once it s solidified, strain out the gin in a damp coffee filter lined sieve.
- 6Store in the refrigerator.
- 7Add cane sugar, water, and vanilla bean paste into a small saucepan and bring to medium low heat and let sugar dissolve.
- 8Let cool, strain into an airtight bottle, and store in the fridge.
- 9Add strawberries, water, and sugar to a pot and bring to a boil.
- 10Let it simmer for about ten minutes.
- 11Strain it into a mason jar while it s still hot, and really try to push all of the liquid out of the strawberries.
- 12Let it cool to room temp and store in the refrigerator to chill.
- 13To a chilled cream whipper, add 2 lightly beaten egg whites, 2 oz strawberry liqueur, and 4 oz of the strawberry syrup.
- 14Screw the lid on and give it a shake.
- 15Charge with an n2o charge.
- 16Shake again and store it in the fridge for about an hour while you build the rest of the cocktail.
- 17Before serving, charge it once more with an additional n2o charger.
- 18Add vanilla bean syrup, lemon juice, and brown butter gin into a cocktail shaker.
- 19Add ice to the shaker.
- 20Shake the ingredients with ice.
- 21Double strain into a nick & nora glass.
- 22Top with strawberry foam.
- 23Garnish with sifted dehydrated strawberry.
Ingredients
- 0.75 oz vanilla bean syrup
- 0.75 oz lemon juice
- 2 oz brown butter gin
- strawberry foam
- dehydrated strawberry
- 0.5 cup cane sugar
- 0.5 cup water
- 1 tsp vanilla bean paste
- 2 tbsp salted butter
- 2 cups gin
- 4 oz strawberry syrup
- 2 oz strawberry liqueur
- 2 egg whites
- strawberries
Equipment
cream whippersaucepanjarsievecocktail shakernick & nora glassairtight bottledamp coffee filter