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This romantic cocktail gets its sweetness from strawberry and honey syrup (Valentine’s Day is the patron saint not only of lovers, but also of beekeepers). Two kinds of rum give it a boozy touch, and it gets a depth charge from an unusual acid: balsamic vinegar, a great complement to the strawberries. Chocolate bitters bring it all together.
Get ahead: The strawberry-honey syrup should be prepared at least 1 hour before preparing the cocktail.
Storage: Refrigerate the strawberry-honey syrup for up to 2 weeks.
Ingredients
Servings: 1 (makes 1 drink)
For the strawberry-honey syrup
Directions
Total: 15 minutesplus at least 1 hour of cooling for the syrup
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Step 1
Make the strawberry-honey syrup: In a small saucepan over medium-low heat, combine the honey, strawberries, water and salt and stir until the honey is completely dissolved. Bring to a boil for about 15 seconds, then reduce the heat to low and cook until the strawberries are softened and translucent, 5 to 7 minutes. Remove from heat and let cool completely, at least 1 hour. Strain the solids and discard them or save them for another use (like an ice cream topping), then transfer the syrup to a jar or lidded bottle with a cap. You should get about 1 1/2 cups. Use immediately or refrigerate until needed.
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2nd step
Prepare the drink: Put a large ice cube in a whiskey glass and place the strawberry slice on the rim. Put ice in a mixing glass, then add the bitters, white and dark rum, strawberry-honey syrup and balsamic vinegar. Stir to cool and dilute, then strain over ice and serve.
Remarks
You should have enough syrup for 12 glasses.
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