This cocktail is what spring tastes like. And what summer looks like. And what happiness feels like. It’s simple to make and tastes just like it sounds - refreshing and delicious. Whether you’re making a big batch for brunch or just one drink for a spring night, this cocktail hits the spot.
It also happens to be author Ian Knauer's favorite recipe from his Eggs edition. "It's not the kind of cocktail I usually order but it's so perfectly balanced and really good."
MAKES 1 DRINK
Fruity cocktails are not my thing, but this one is the exception. It’s a frothy, boozy take on my favorite pie, but the berries’ sweetness is balanced by Aperol, a bitter Italian aperitif made with rhubarb. After the egg white gets a vigorous shake, it transforms into a meringue-like foam and forms a gentle cloud of fluff on top of the drink. -Ian Knauer
2 fresh strawberries, hulled
2 ounces white or amber rum
1 ounce Aperol
1 ounce cream sherry
1 large egg white
Muddle the strawberries in a cocktail shaker. Add enough ice to fill the shaker halfway, then add the rum, Aperol, sherry, bitters and egg white. Shake until your hands are very cold, about 45 seconds. Strain the fizz into a chilled coupe and serve.
(Photo: Shanna Cooper)