Strawberry-infused rum is a must in this summer cocktail from bartender Will Thompson.
- 1 3/4 ounces strawberry-infused Rhum Barbancourt
- 3/4 ounce lemon juice, freshly squeezed
- 1/2 ounce strawberry demerara syrup*
- 2 dashes Tabasco
Add all ingredients to a shaker with ice and shake until well-chilled.
Strain into a cocktail glass.
*Strawberry demerara syrup: Add 8 ounces demarara sugar and 8 ounces of water to a saucepan over low heat, stirring until sugar is dissolved. Add 1 cup of finely chopped strawberries. Bring to a low boil, then allow to cool completely. Strain out the solids. Will keep, refrigerated in an airtight container, for up to 1 month.