by Caitlin Saniga
- 2 cups fresh sliced strawberries
- 2 tablespoons sugar
- 1/4 cup rosewater
- 3 ounces rum
- coconut milk or water
Place the strawberries in a bowl, and sprinkle with sugar. Let rest for 20 minutes — a juice will settle at the bottom of the bowl. Transfer the strawberries to the bowl of a food processor, and pulse until smooth. Pour the mixture over a fine mesh strainer into the original bowl. Chill for an hour.
Combine the strawberry syrup with the rosewater and rum. Divide mixture between two low-ball glasses of ice. Top with coconut milk or water. Stir to combine. Garnish with a slice of strawberry.
*Flower power hour? Why not! Step into the meadow and drink it all in — literally — with our June guide to floral cockails. All of our Drunken Garden recipes can befound here.