:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2018__07__10114818__sunday-flip-720x720-slideshow-e9f50adde2024e06884378a7f1ce6109.jpg)
Jon Howard, the head bartender at Henley in Nashville, remembers enjoying strawberry shortcake on summer Sundays growing up, and even though he admits most of the ingredients were store-bought, it was always the highlight of the week (and his grandfather’s favorite dessert). His drink mixes Carpano bianco vermouth with strawberry vinegar, sugar, lemon peel and a whole egg, served up and garnished with a strawberry slice.
This recipe originally appeared as part of “9 Boozy Drinks in Bars That Taste Like Childhood All Over Again.”
Ingredients
- 2 oz Carpano bianco vermouth
- 1/2 oz Simple syrup
- 1/4 oz Strawberry vinegar
- 1 Lemon peel
- 1 Whole egg
- Garnish: Dehydrated strawberries
- Garnish: Lemon oil
Steps
-
Add all the ingredients into a shaker starting with the egg, and dry-shake (no ice) vigorously.
-
Add 5 ice cubes and shake again.
-
Strain into a chilled cocktail glass.
-
Garnish with 3 dehydrated strawberries and a few drops of lemon oil.