Strawberry Hibiscus Sours
Ahhhh.... summer is unofficially here. And with it, strawberries! This take on a traditional whisky sour is refreshing and just about as pretty as a flower on a summer evening.
1.5 oz Catoctin Creek Roundstone Rye
1 oz fresh squeezed lemon
1 oz strawberry-hibiscus simple syrup*
Lemon wheel garnish
Combine all three ingredients in a shaker of ice, shake, then strain into coupes. Garnish with a lemon wheel.
*Strawberry-hibiscus simple syrup
In a mixing pot or a crock pot, combine 1 cup of sugar with 1 cup of water, along with a 15 oz package of sliced and mashed strawberries and 4 oz of dried hibiscus blossoms. (If hibiscus blossoms are unavailable, you can use pre-packaged hibiscus tea, like "Red Zinger".) Steep the syrup mixture until fully dissolved, then for another 30-60 minutes. Strain out the solids and bottle. Will keep for 1-2 months in the fridge.