The Holly Berry is the perfect celebration of the wondrous strawberry. The strawberry flavor is subtle and delicious. I created this Holly Berry cocktail because strawberries are coming into season, and they need celebrated.
This calls for cinnamon bark syrup, which is merely simple syrup infused with cinnamon.
Here is a write up for your party menu, when you need it
Flor de Cana White Rum. Muddled Strawberry. Montbisou Cassis Liqueur. Cinnamon Bark Syrup.
This calls for cinnamon bark syrup, which is merely simple syrup infused with cinnamon. Make a simple syrup, 1 cup water 1 cup sugar, stir until dissolved, add 4-5 whole pieces of cinnamon. let this stand in a dark place over night, 12 hours or so. Don't have time? use 1/2 ounce of simple syrup and 1/4 ounce Fireball cinnamon whiskey.
- 2 Fresh Strawberries
- 2 oz White Rum (I like Flor De Cana)
- 1/2 oz Cassis Liqueur (I like Montbisou Cassis Liqueur)
- 1/2 oz Cinnamon Bark Syrup
- Chipped or Crushed Ice
- 1 Strawberry for Garnish
Muddle two strawberries in a cocktail shaker.
Add all ingredients but the garnish.
Fill a tall glass 3/4 with crushed ice.
Shake all ingredients with Ice.
Strain into the glass.
Fill reminder of glass with ice.
Insert a long straw all the way to bottom of glass.
Slice strawberry 1/2 from tip to stem, slide onto glass edge.
The glass will frost on the sides, so try to only hold near the top when serving.
If you like this try our other cocktails
Negroni Sbagliato | Italian Visit in a Glass |
Tropical Tease | South Florida Sunshine Cocktail |
Really great cocktails are about balance, skill, and quality. If you think about it that is parable for life, and certainly for cooking. About 6 months ago my beautiful wife, daughter, and I went to Manhattan, and ended up at a high-end bar called “Death & Co”. I fell in love, this was cocktail heaven. My wife purchased their second recipe book for me called the “Cocktail Codex: Fundamentals, Formulas, Evolutions” when we got home. I learned I knew almost nothing about making a fantastic cocktail. The great news is it is not very hard to make great ones. I just needed an honest guide and practice. One caveat about this book; it is written by skilled bartenders for skilled bartenders. They have ingredients we mere mortals may never make, but it is very informative.