A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.

　　For the simple syrup, combine equal parts hot water and sugar in a resealable, airtight container and shake until all of the sugar dissolves. When refrigerated, the syrup keeps for 1 to 2 weeks.

　　This recipe was excerpted from ‘Spirited: Cocktails From Around the World' by Adrienne Stillman. Buy the full book on Amazon.

Ingredients

　　2 strawberries, hulled

　　½ oz. (15 ml) 1:1 simple syrup (see headnote)

　　2 oz (60 ml) bourbon

　　¾ oz (22 ml) fresh lemon juice

　　2 dashes Angostura bitters

　　3 oz (90 ml) ginger beer

　　Strawberry, to garnish

　　Gently muddle the strawberries with the Simple Syrup in a cocktail shaker. Add the bourbon, lemon juice, and Angostura bitters, then fill with ice and shake vigorously for 10–15 seconds. Double strain into a highball glass filled with fresh ice and top with the ginger beer. Garnish with a fresh strawberry.

　　Reprinted from Spirited: Cocktails from Around the World, by Adrienne Stillman. © 2020 Phaidon PressBuy the full book from Amazon.