THE LAST STRAWBERRY

This vibrant cocktail highlights juicy strawberry with bright lemon and a touch of peppercorn spice, balanced by the herbal dryness of vermouth. Available in a low-proof format or a higher-ABV version with gin for added structure and complexity, it offers a lively, refreshing profile with a subtle savory edge. For added enjoyment, see the Pairing Presentation at the end of the recipe.

Low Proof Recipe

  • 2 oz SHEZEN Real Strawberry

  • 1 oz Dry Vermouth

  • ½ oz Peppercorn simple syrup (recipe below)

  • ¼ oz Lemon juice

High Proof Recipe

  • 1-½ oz gin

  • 1-½ SHEZEN Real Strawberry

  • ¾ oz peppercorn simple syrup (recipe below)

  • ¼ oz lemon juice 

Peppercorn Simple Syrup Recipe

  • ½ cup water

  • ½ cup sugar

  • 1 tbsp crushed black peppercorns

  • 1 tbsp crushed white peppercorns

Method:

  1. Combine all ingredients in a small saucepan.

  2. Bring to a simmer, stirring to dissolve sugar.

  3. Remove from heat and steep for 15–20 minutes.

  4. Strain and store refrigerated (up to 2 weeks).

HOW TO MAKE

  • Fill a shaker halfway with ice. Add cocktail ingredients (omit gin for low-proof; adjust syrup accordingly).

  • Shake vigorously until chilled.

  • Double strain into a chilled coupe.

Optional Garnishes

Balsamic Vinegar Pearls

  • ½ cup balsamic vinegar (or balsamic reduction for sweeter pearls)

  • 1 tsp agar-agar powder

  • 1–2 tsp sugar (optional, to mellow acidity)

  • 1 cup neutral oil (chilled)

Method:

  1. Chill oil in the fridge at least 1 hour.

  2. Heat balsamic vinegar, agar-agar, and sugar in a small pan; bring to a gentle boil until dissolved.

  3. Cool for 2–3 minutes.

  4. Using a syringe/pipette, drip mixture into cold oil to form pearls.

  5. Let sit 5 minutes, strain, and rinse under cold water.

  6. Store in a little balsamic, refrigerated (3–4 days).

Thai Basil Foam

  • 3 oz water

  • 2 oz simple syrup

  • 1 oz lemon juice1 oz lime juice

  • 10 medium Thai basil leaves

  • 2 g soy lecithin powder

Method:

  1. Blend water, simple syrup, citrus juices, and basil leaves.

  2. Strain out solids. Stir in soy lecithin, let sit 10 minutes.

  3. Aerate with a hand blender, aquarium pump + stone, or iSi whipper until a light foam forms.

  4. Spoon basil foam gently over the top. Garnish with a Thai basil leaf resting on the foam.

Pairing Presentation:

Serve the drink with a small spoon holding 3-4 balsamic pearls, and a bite-sized piece of parmesan cheese.

Start with the balsamic pearls, letting them pop in the mouth. Follow with the parmesan bite. Then sip the cocktail, breathing in the basil aroma from the foam. This sequence delivers a layered progression of sweet strawberry, peppery spice, herbal basil, tangy balsamic, and savory parmesan.