Fruit and ice cream are your jam. Whiskey is also your jam. It’s time they had a baby: your after-dinner aperitif to stimulate the date night appetite.
Or maybe you just need to treat yourself to a relaxing evening away from all the unending immediacy. Both are quite acceptable. And highly encouraged.
In case you’re not fully bought in, mentally picture yourself taking a slow, careful bite of each of the following and reassess. Perfectly ripe berries covered with freshly whipped cream. Gooey, syrupy compote generously enveloping a slender piece of creamy cheesecake. Bright red strawberries dipped into a white chocolate fondue. Fruit & sugar cooked until sweet & saucy, drizzled over homemade custard. The salivating tells me you’re in.
The blend.
Bourbon is the oaky, caramelly sweetness your cocktail needs for depth of flavor that compliments without overpowering.
The richness and fat of the cream are cut by the acidity of the strawberries, but balanced by the dusting of granulated sugar.
You have two delectable options at this point. Simply puree the strawberries + sugar in a blender for the freshness of a daiquiri. Or cook them down to a viscous, pourable sauce for the gooeyness of a warm pie filling. Choose your sweet seduction.
A sweet & creamy cocktail for the occasion.
[cooked-recipe id=”3569″]
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