+
0 (0)

Drinks

Strawberry W.C. Fields

Strawberry W.C. Fields
(Noted Media)

Bartender Brian Byrnes visits his local farmers market about as much as the average chef does. Every Thursday, Byrnes, who is the bartender at the new San Fernando bar in Glendale, is in South Pasadena, where El Centro Street meets ... Read more

Total time: 3 minutes | Serves 1
  • 2 ounces of good rye whiskey, preferably Templeton Rye
  • 3/4 ounces strawberry purée
  • 3/4 ounce fresh lemon juice
  • 1 bar spoon (teaspoon) cherry balsamic vinegar, preferably black cherry
  • 3 dashes cherry bitters
  • Sliced strawberry, for garnish

Step 1In a shaker, combine the whiskey, purée, lemon juice, vinegar and bitters. Shake with ice and strain over an ice sphere in a bucket or old-fashioned glass. Garnish with the sliced strawberry.

Note: From Brian Barnes, bartender at the San Fernando bar. To make the purée, blend 6 ounces strawberries with 1 ounce hot water until smooth. Transfer to a small saucepan and season to taste with sugar, then heat, stirring until the sugar is melted. Strain before using. This makes a scant ½ cup purée.

HAVE YOU TRIED


Lentils with kale and butternut squash
Lentils with kale and butternut squash

Walnut cake
Walnut cake

Jicama slaw
Jicama slaw

Tangerine-marinated pork with stir-fried vegetables
Tangerine-marinated pork with stir-fried vegetables

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Watermelon Unleaded
The KGB
Rose Parade punch
Blood orange white sangria