Sour Strawberry Highball
From Imbibe Magazine·View original →
highball
Ingredients
- 2 oztequila
- 1 ozstrawberry shrub syrup
- seltzer, to top
Preparation
- 1.
Add the tequila and strawberry shrub to a chilled highball glass. Briefly stir to mix. Nearly fill with ice. Pour seltzer down the neck of a barspoon to top. Garnish with a lime wedge. Strawberry Shrub SyrupWash, trim, and quarter 1 lb. of ripe strawberries. Add to a mixing bowl with 2 cups of granulated sugar and toss to coat. Gently mash the fruit with a fork. Cover and let stand at room temperature for 1 hour, then refrigerate for at least 1 day (but 2 is ideal), periodically shaking the container to redistribute the contents. Mix in 1 1/2 cups of apple cider vinegar, then strain and transfer the mixture into a resealable bottle, squeezing out as much liquid as you can. Refrigerate and use within 2 weeks.