1.5 oz Laird’s 10th Gen Apple Brandy Bottled in Bond 5 Year
0.5 oz Quinquina
0.25 oz Maraschino Liqueur
0.75 oz fresh squeezed lime juice
0.75 oz homemade Virginia strawberry-coconut cream*
1 egg white, or 0.5oz aquafaba for a vegan version
2 fresh sprigs of fresh tarragon
*Virginia strawberry-coconut cream recipe:
Begin by making a rich (2:1 sugar-to-water ratio) Virginia strawberry syrup. Take one cup of water, and two cups of sugar, and add both into a saucepan over medium-high heat. Stir until sugar is dissolved. Mix 3 cups of halved strawberries into the saucepan and bring to boil. Boil for about 8 minutes. Reduce heat, simmer and mix for another 5 minutes. Finely strain the mixture and allow to cool.
Next, add coconut milk toa mixing bowl, scraping partially solidified bits with a spatula. Add salt. Use an immersion blender or electric hand mixer to combine solids and liquid. Add the strawberry syrup to the bowl (this is equal parts – you can use the empty coconut milk can to measure the syrup).
Continue to blend until combined. Pour into a sealable container and store in the refrigerator.
