This not-too-fruity gin-based cocktail was part of the Spring Break feature in our Spring Drinks Issue. Courtesy of The Hangry Bison in Winter Park, this cocktail tastes like a more refreshing version of a classic daiquiri. Photo by Visual Cuisines.
1 ounce mixed berry puree (see below)
2 ounces St. Augustine Gin
1 ounce freshly squeezed lemon juice
1 ounce simple syrup
fresh strawberry or lemon for garnish
For the puree: process 1 cup of berries (blackberries, raspberries, blueberries, strawberries or a mix) with a teaspoon of simple syrup and a few leaves of fresh basil in a blender until smooth. Refrigerate remainder and use within a week or two.
Spoon one ounce of berry puree into the bottom of a highball glass. Fill glass with flaky crushed ice. (Pros load cubed ice into a canvas sack called a Lewis bag and crush with a wooden mallet; feel free to approximate this result with a Ziploc bag and the bottom of a heavy skillet.)
Combine gin, lemon juice and simple syrup in a separate glass. Stir contents using a bar spoon and gently pour over crushed ice and berry puree. Garnish and serve.