A couple of weeks ago I did picked a serving of Hood strawberries. Hoods are cute, tender, and have a tendency to go bad before you can process them all. So I used my usual strategy of drinking my berry booty.
I have made a bush, a liqueur, and some lacto-fermented cucumbers (with the white and pale pink berries) and all were good, but the liquor was special. I had added a sprig of tarragon along with the berries and vodka, and this slightly pungent taste, bordering on liquorice, gave the liqueur the much-needed dimension. But that wasn’t enough for me, oh no – I had to combine it with Campari.
If you’ve ever had one Campari shakes beforehand, you know that a little dilution and plenty of exercise can turn something sweet and viscous into an airy, drinkable libation. The same goes for Hood Strawberry Liqueur. Combine them and shake them together and you have a fruity but complex drink that is the perfect ending (or beginning) to a summer dinner.
This cocktail – which I’ve named “The Campberry Cooler” – technically only requires two ingredients, but you have to make the strawberry liqueur first. (Don’t worry if you can’t find hoods – just pick the cutest strawberries available in your area.) Make the liquor as described here, but mash a large sprig of tarragon with strawberries before pouring the vodka on top. The process takes a few days, but it’s very worth it. Once your liquor is infused, filtered, and sweetened, you will need:
- 1 1/2 ounces of Campari
- 1 1/2 ounces strawberry liqueur
Put both liqueurs in a shaker with a large old ice cube and shake vigorously for as long as possible. Strain in a coupe glass or on crushed ice. Serve with a lemon wedge if you need some acid.
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