One of the very best things about this industry are the connections made over time with other wonderful humans. We have so many loyal customers, supportive restaurants, chefs and retailers, and like I’m talking about in this post – talented photographers passionate about craft cocktails!

This recipe was created and photographed by Miranda Hodge , also known as The Bevographer . Miranda lives in Oklahoma City and regularly collaborates with our friend and fellow small business owner, Julia McLish, of Barkeep OKC . You’ll find our products exclusively at Julia’s shop in OKC. We’re so proud of our network of small business partners and though we are all anxious about the future as we navigate COVID19, we are all looking forward to cheers-ing you and welcoming you into our shops and events as soon as we are safely able.

Until that time comes, please continue shopping small and make these amazing cocktails at home! Some of the best ways to support small business now (besides shopping small with them, of course), include following along on social media. Share their content, refer friends looking for products and leave positive reviews for the businesses you love online! It helps more than most realize.

Cocktails might not solve everything, but they sure are great for socially distant porch sippin’ & sanity savin’. Cheers!

Strawberry Balsamic Basil Cocktail 
Makes one cocktail
• 3 oz dry gin (I used @brokersgin )
• .5 oz basil simple syrup (recipe below)
• .75 oz freshly squeezed lemon juice
• 3 fresh strawberries, leaves cut out
• 5 dashes El Guapo® Summer Berries Bitters
• 1:1 mixture of olive oil + balsamic
• Fresh strawberries, for garnish

In a clean, empty shaker, muddle strawberries and add gin, syrup, juice & bitters. Add ice and shake until well chilled. Double strain into Nick and Nora or coupe glass. Garnish with strawberry and a bar spoon of balsamic and olive oil mixture.

To make basil simple syrup, heat 1 cup of water to a rolling boil. Once mixture begins to boil, remove from heat and add 1 cup of sugar and 1/2 cup coarsely chopped basil leaves. Stir until sugar is fully dissolved. Allow the mixture to cool (refrigerate overnight for maximum basil flavor), and strain through a fine mesh sieve. Simple can be kept in the refrigerator for a week.