Pink & Stormy

Ah, the things one does on a random Saturday in Nor Cal.

Like picking strawberries. Cause, you know, they're there. And you have awesome friends (Mr. & Mrs. Timko) that know these things!

Once all the berries you could possibly use in 2 days are picked, it's time to get to it. 

And then realize you picked waaaaaaay too many berries (the photo below is 1/2 the amount...) Dear, dear. 

Well, where's the rum?

Do any of you remember the old mariner's rhyme: "Red in the morning, sailors take warning - Red at night, sailors' delight" ?

Well, I do. And it happened to inspire this beverage. 

Chop up your strawberries. 

Toss them into a food processor, or blitz with a stick blender. 

Go over to Joy the Baker's blog and make her ginger syrup for ginger ale. It's ok. I'll wait.

Now. In your most sea-faring pint glass, layer in 3 tbsp of ginger syrup, 2 tbsp blitzed berries, and 1 1/2 oz of dark island rum. 

Add club soda and garnish with a strawberry. 

Chortle and yar, matey! It's a pink & stormy for me!

Pink & Stormy

Serves 1

Handful of strawberries, chopped

3 tbsp Joy the Baker's ginger syrup

1 1/2 oz. dark rum

club soda

Blitz the berries in a food processor or stick blender until smooth. 

In a pint glass, add 3 tbsp ginger syrup, 2 tbsp strawberry pulp, and 1 1/2 oz dark rum. Fill with club soda.