Muddled cucumber and basil balance the fruity sweetness of the Cruzan Strawberry Rum in this refreshing summer cocktail.
- 4 slices of cucumber, plus 1 for garnish
- 5 basil leaves
- 2 ounces Cruzan Strawberry Rum
- 3 ounces sparkling lemonade
- Strawberry, for garnish
In a cocktail shaker, muddle cucumber and basil with the rum. Shake with ice and strain into a cocktail glass.
To serve, top with sparkling lemonade and garnish with a slice of cucumber and a strawberry.
Strawberry Chamomile Spritzer
What happens you go to the store and you decide to go overboard and buy an excessive amount of strawberries and chamomile? You get creative and make everything you can possibly think of…. My first thing was simple and easy Strawberry & Chamomile Spritzer. This is the most easiest thing to make and people think its fancy.
The trick is tuning the chamomile into a simple syrup. If you don’t have fresh flowers you can use chamomile tea bags to make the syrup.
Strawberry Chamomile Spritz mocktail Strawberry Chamomile Spritz mocktail Strawberry Chamomile Spritz mocktail Strawberry Chamomile Spritz mocktail Strawberry Chamomile Spritz mocktail
This strawberry cocktail is full of flavor from a mix of gin, elderflower liqueur, lime and bitters! Make this pretty and bright cocktail!
- 1.50 oz gin
- 1 oz Fragola Strawberry Liqueur
- .50 oz elderflower liqueur
- .50 oz lime juice
- 2 dashes bitters
- Combine all ingredients in a shaker with ice.
- Shake to combine and strain into glass.
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- 6 (1/2-inch) slices of rhubarb
- 1/2 ounce simple syrup (see note)
- 3 quartered strawberries
- 4 tarragon leaves
- 2 ounces tequila
- 3/4 ounces fresh juice from 1 lemon
- strawberry slice for garnish
In the bottom of a cocktail shaker, muddle the rhubarb and simple syrup until the rhubarb has broken down, about 15 hearty muddles. Add the strawberries and gently muddle until they break down. Add tarragon and tap gently about 5 times.
Fill shaker with ice and add simple syrup, tequila, and lemon juice. Shake well, about 15 seconds. Double strain into a cocktail glass and garnish with a strawberry slice.
How to Make a Strawberry Basil Drink
When we came up with the recipe for this Strawberry Basil Cocktail, it was important to us that this drink be made easily. No fancy tools or equipment, just a few things you likely already have at home. Making this Strawberry Basil Cocktail was so simple. With just a few ingredients you’ll be summer sippin’ in no time! All you need to do is add all of the ingredients to a high speed blender and blend until just combined.
The end result might remind you of a slightly less icy spiked slushy depending on how long you mix it for in the blender. The taste however will be sweet from the strawberries, a hint of tang from the lemon and a bit of freshness from the basil. What’s not to love?
Wanna know my favorite part about this drink? It’s #PickyAssHusbandApproved! You may have guessed that it would be since we worked on it together. Because I’m not a big drinker and I usually prefer sweeter cocktails it’s rare that we actually like the same drink. However, this one works for the both of us!
Our 10 Best Low-ABV Cocktails
Cocktails needn’t be served strong and straight up to be taken seriously. Nor should low-ABV Highballs be seen as unsatisfyingly simple. In modern mixology, you can have your cake and eat it, too.
Whether you’re partaking in Dry January or simply looking to drink more mindfully, these 10 cocktails use lower-proof liqueurs as their base, or combine a maximum of 2 ounces of spirit with a generous serving of non-alcoholic mixers. What they lack in booze, they more than make up for in complex flavor, making cutting back a celebration.
The Ray of Sunshine Recipe
A riff on a riff, this Highball shares its DNA with both the Penicillin and the Gold Rush. Where those drinks call on bourbon or a split Scotch base, the Ray of Sunshine adds spice with the introduction of aged rum. The sweet twang of molasses dances with a vibrant ginger syrup, while the addition of soda water lightens the tone and dials down the buzz.
The Cold Snap Recipe
Orange liqueurs usually play the role of supporting actor, most famously in drinks like the Margarita and Sidecar. Not here. The citrus modifier becomes the main event in the Cold Snap, a low-proof, ginger-spiced shaken drink with a dazzling dash of Angostura. Served over ice, it promises refreshment with a pleasant kick of winter spices.
The Ranch Water Recipe
Highballs don’t get much simpler or tastier than this. Built to beat the arid Texas heat, the mix of tequila and Topo Chico is endlessly crushable. Use reposado or añejo to add complexity and baking spice notes, and keep things casual by building directly in the seltzer bottle. Just don’t forget the lime wedge!
The Italian Julep Recipe
Replacing bourbon with amaro greatly reduces the ABV in this Derby Day classic. Grapefruit juice and raspberry syrup add vibrant layers of fruit before a sprig of mint delivers an aromatic crescendo. This is the perfect excuse to pull out the copper Julep cup any time of the year.
The El Jefe Recipe
Mastered the Paloma? This take on the classic Mexican Highball leans into one of the great fruit and spice pairings, blending pineapple juice with chili-infused tequila. A splash of agave syrup adds sweetness, while a spray of soda water means it doesn’t stray too far from the OG.
The Ramos Gin Fizz Recipe
This elbow-straining shaken drink of gin, heavy cream, and citrus is a classic brunch cocktail and a killer workout. Seek inspiration from the professionals to help perfect its towering soufflé, and rest assured, all the effort is rewarded by one of the most striking cocktails on the planet. It’s damn tasty, too.
The After-Hours Bloody Maria Recipe
Forget hangover cures and bottomless brunch, the Bloody Mary is so much more than a breakfast cocktail. Nowhere is that better displayed than this reposado-mezcal-spiked riff. With a whiff of smoke and six dashes of chocolate chili bitters, the After-Hours Bloody Maria is a complex, savory, umami bomb.
The Spiked Coffee Tonic Recipe
Look past the slew of RTD hard coffees hitting the market, get your caffeine kick and gentle buzz from this hard-coffee G&T hybrid. With botanical gin, bittersweet tonic, and roasted espresso, the mix of flavors sounds dizzying. But it all comes together with elegance and grace.
The Rosé Port Cosmopolitan Recipe
It’s time to become reacquainted with the Cosmo via this low-proof, perfectly pink twist. Citron vodka and triple sec are dropped from the original with simple syrup and rosé port taking their place. The latter is a revelation in and of itself, serving a fruity cocktail base but also a wonderful aperitif on its own or with soda water.
The Strawberry Fields Forever Recipe
This one’s an outlier: Not only does the Strawberry Fields Forever contain no booze (we thought there should be at least one non-alcoholic alternative in this roundup), we also prefer to think of it as a template rather than a recipe. An attractive blend of homemade strawberry and hibiscus syrups, feel free to switch up the fruit for any berries that happen to be in season.
15 Summery Strawberry Cocktail Recipes
When it comes to cocktails, strawberries get short shrift. Lemons and limes are all over bar guides, but where strawberries and booze are concerned, daiquiris take center stage. But daiquiris are really made for sitting on the beach, so here are 15 fresh strawberry cocktails you can drink anywhere.
1. Strawberry Rose Gin Fizz
If you're craving a drink that's elegant with an edge of fun, you can't do much better than a combination of rose water, gin, and strawberries with a little effervescence from soda.
2. Strawberry Pomegranate Mojitos
This refreshing spring cocktail takes the classic mojito as a jumping-off point and adds a sweet fruitiness that makes these mojitos dangerously drinkable.
3. Strawberry Tarragon Smash
A smash is as fun to make as it sounds. So don't delay vent your aggression and make a sophisticated cocktail all at the same time!
4. Strawberry Basil Bourbon Sour
Living life to the fullest means making your own strawberry-infused bourbon. And once you've got your own strawberry-infused bourbon, you'd be a fool not to make strawberry basil bourbon sours &mdash so get on it already!
5. Strawberry Rosé Sangria
When you start experimenting with sangria, you'll never want to stop. Using rosé and fresh strawberries makes this iteration super refreshing on a hot summer day.
6. Roasted Strawberry Basil Agua Fresca
From time to time, human physiology demands that we drink not for the sake of intoxication, but for actual hydration. When hot, thirsty days set in, you'll want to have a cooling, entirely non-alcoholic glass of roasted strawberry agua fresca on hand. (Of course, you can also add a splash of vodka.)
7. Strawberry Basil Mint Cocktails
This Grand Marnier-based strawberry cocktail is a nice melding of sweet, herbaceous, and boozy flavors. Bonus: There's also a virgin version if you're feeling the need to lay off the sauce.
8. Strawberry Beer Lemonade
Some people will tell you it's sacrilege to add strawberries and lemonade to beer. But those people are insufferable beer nerds and they are missing out on delicious drinks and good times. Be the other kind of beer nerd &mdash the fun kind.
9. Strawberry Jam Moonshine Cocktail
Distillers have recently discovered that they can sell un-aged whiskey by calling it white whiskey or moonshine. While these drinks are generally inferior on their own, their lack of complexity makes them a great base for mixed drinks &mdash just make sure you don't overpay! Now that you're in the know, grab some moonshine, break out the strawberries and jam, and make this deliciously down-home cocktail.
10. Strawberry Basil Margarita
A hint of basil makes this sweet and frosty strawberry margarita totally grown-up.
11. Pimm's Cups
This cocktail is to Wimbledon what crazy hats are to the Kentucky Derby. But unlike crazy hats, which you can't necessarily rock whenever you feel like it, the Pimm's Cup is completely delicious no matter when you drink it.
12. Strawberry Mint Tequila Smash
Your mom would probably disagree, but you're not drinking enough tequila. Seriously. Tequila is a more versatile liquor than you might think and it's time to start inventing all kinds of cocktails with it. Start with this amazing minty strawberry tequila smash.
13. Strawberry Kiwi Sangria
Strawberry sangria takes a tropical turn with the addition of tangy kiwis. Make a pitcher and find out why sangria is such a classic summertime sip.
14. Strawberry Rhubarb Shrub Cocktail
There are classic cocktails and there are classic cocktails. The shrub, made from a sweet vinegar-infused syrup, was popular in colonial America and has made a comeback in recent years. Hone your old-timey cred in style with this excellent strawberry rhubarb shrub recipe.
15. Bloodhound Cocktail
You're probably thinking this is some kind of cocktail detectives drink to help them track fugitives, but cocktails like that don't exist. This is just a simple and refreshing summer cocktail that combines strawberries with ingredients that a well-stocked home bar will have in spades.
Elizabeth Stark is a food writer with a passion for seasonal food, great desserts, and inadvisable wine pairings. Read more on her blog, Brooklyn Supper.
Strawberry Vodka Slush is sweet, refreshing and hits the spot on a warm day. If you are a daiquiri fan, this is the type of cocktail for you and a real treat! There may be snow on the ground here in Cincinnati at the moment but I can’t help to think about sipping this baby by the pool this summer while soaking up some sunshine.
Tips & Tricks
Don’t blend for too long! You want a powerful blender and use crushed ice. If you don’t have crushed ice, just blend the ice for 30 seconds before adding any other ingredients. This way, the cocktail will be nice and slushie without random chunks of ice.
How to make Strawberry Vanilla Simple Syrup
This cocktail is an easy one and consists of just strawberry vanilla simple syrup, vodka, and lime juice.
You will want to make the simple syrup a little bit ahead of time so so it has time to cool to room temperature and sit with the vanilla bean, but if you make a whole batch of it (or a double batch!), it should last in your fridge for a few weeks.
To make the simple syrup, Combine water and sugar in a medium-sized saucepan over medium-high heat and bring to a boil.
Lower to a simmer and add strawberries to saucepan. Stir to combine. Let simmer until sugar is dissolved and syrup begins to thicken, about 10-12 minutes.
Remove from heat and strain syrup through a fine mesh sieve, discarding solids, into a heatproof container like a bowl or a mason jar.
Add one vanilla bean to container and place in fridge to cool for at least three hours before using.
RECIPE: Strawberry bars are sweet spring sensation
The recent flush of flower blossoms and green leaves reminds me how much I appreciate the seasons as they unfold in the South, especially our early spring.
It still amazes me that I tasted the first of this year’s Florida strawberry crop in February. When I lived in the Midwest, we’d have to wait until May for regionally grown ones to arrive.
When it comes to enjoying these ruby red gems in their prime, I generally prefer that they come straight from the field to my mouth — no cooking or fussy preparation in-between. However, I make an exception with strawberry dessert bars — any berry bar, really — and preferably one that holds fresh fruit instead of a thick layer of preserves that break the sugar bank. Authors Roxanne Wyss and Kathy Moore offer a rendition using fresh strawberries in their recently published “Toaster Oven Takeover,” a cookbook that makes efficient use of this underrated kitchen appliance (and that I plan to consult again when summer arrives to avoid heating up the kitchen with my full-size oven).
Theirs is a simple, straightforward recipe that results in a very rich, buttery treat. In the quest for a slightly healthier bar, I experimented with the flour type, and the quantities of sugar and strawberries. Swapping half the all-purpose flour with whole wheat worked, although it does make for a slightly denser bar. I decreased the amount of sugar for the crumb crust and topping from 1 cup to 3/4 cup without tasting a discernible difference, especially because the ripe strawberries offered an abundance of natural sweetness. Since the filling seemed like it could handle even more strawberries, I added an additional cup without needing to adjust the quantity of lemon juice, cornstarch or sugar that the berries are tossed in.
Whether you stick with the original recipe by Wyss and Moore or tinker around like I did, the hardest part is waiting for the bubbly berries to cool before you dig into this celebratory springtime dessert.