Strawberry Truth


by Raul Faria

Strawberry Truth was my entry in the G’Vine Gin cocktail competition this year. It featured G’Vine Floraison Gin which is really FLORAL, and full of herbal notes making it really fun to mix with and its not very Juniper forward which I think helps G’Vine Floraison represent a perfect introduction to the Gin category for those who are not familiar with the spirit. It is distilled from grapes and also features grape vine flowers (that only grow for a few days!) to further punch up the Floral in the Floraison. My goal was to turn the volume up on these flavor notes and create a hot weather, sittin’ by the pool, layin’ at the beach cocktail. Strawberry Truth combines G’Vine Floraison Gin, St Germain, muddled basil and strawberries, fresh lemon juice and an orange peel, saffron, habanero infused honey syrup with a few dashes of Regan’s Orange Bitters and some Perrier for some bubbles. Sound yummy? Let’s make one!

1) Let’s get our tools together; we will need our Boston Shaker, our Hawthorne Strainer, a double-strainer, a muddler, a barspoon, and a double old fashioned or rocks glass. For our prep we will need a pairing knife, a micro plane or fine zester, citrus press, mixing bowl, sauce pan, and a measuring cup. Our shopping list will include G’Vine Floraison Gin (or a non Juniper forward gin if you can’t find G’Vine), St. Germaine elderflower liqueur, Regan’s Orange Bitters, Perrier, basil, strawberries, lemons, oranges, organic honey (the regular stuff will work too), habanero peppers, and saffron.

2) With this recipe we will need some prep done, so let’s get that out of the way. Oh, and always wash all fresh fruit, herbs or produce.

Orange peel, saffron, habanero infused honey syrup- Begin by combining 1 cup of water with 1 cup of honey in a mixing bowl. Stir until well blended. Next, take two large oranges and zest them into our sauce pan along with a sliced in half habanero pepper and ¼ tsp of saffron (a little goes a looooong way, trust me). Muddle the pepper and saffron into the peel. Now pour our honey syrup into the saucepan and bring to a boil. Quickly reduce heat to simmer and reduce for 10 minutes. Allow to cool, and then pour through a double-strainer of fine mesh strainer into a squeeze bottle or mason jar for storage.

Lemon Juice- Begin by slicing your lemons in half, then cut off the tips of each end of the lemon so that the citrus press won’t slip and it will press evenly. Next, squeeze the lemon halves into a mixing glass through a double-strainer or fine mesh strainer to catch all the seeds and pulp. Pour that juice into a squeeze bottle and set aside. To make our lemon wheel garnish, simply cut off the ends of the lemons, this time cut so that the lemon can stand straight up and down and resemble a cylinder. Now make a slit through the peel of the lemon cylinder (this will allow it to be set on the rim of the glass), and lay the lemon on its side and cut into slices.

Strawberries- Let’s get our muddling strawberries ready. Simply cut the tops off and set the whole strawberry aside. Next up will be the slices for the garnish. Put the strawberry upside down on your cutting board, and slice. Set aside the middle slices that will have the green leafy stem since we will be using that for our garnish. Be sure to make a small slit in the pointy part of the strawberry slice (this will allow it to be set on the rim of the glass). Save the rest of the slices for dropping into the cocktail.

Basil- Simply pick the leaves off the stem and set aside for muddling. If you come across medium sized good looking leaves put those in a separate area for use as the garnish.

3) Now let’s begin by grabbing 2 prepared whole strawberries and drop them in our mixing glass.

4) Grab 4 basil leaves and drop those in the glass as well.

5) Get our .75 oz orange peel, saffron, habanero infused honey syrup into our mixing glass.

6) Next add .75 oz of our fresh lemon juice.

7) Now we will muddle the strawberries, basil, honey syrup and lemon juice. Muddle well so that all the strawberry juice and basil oil is extracted. Do not “grind” the basil though.

8) Next up is our St. Germain elderflower liqueur. Let’s add .75 oz into our glass. St. Germain is a fun liqueur that adds a sweet floral touch to cocktails. It can be swapped out in recipes that utilize triple sec or other sweet liqueurs. It is made from the freshly harvested petals of elderflower and can only be harvested in a limited window of a few weeks since St. Germain utilizes only freshly picked elderflowers for their liqueur.

9) Now we will add 1.5 oz of G’Vine Floraison Gin. Like I said above, big floral, herbal flavor and its also not a very juniper forward Gin making it a perfect starting point for those beginning their Gin journey and an interesting new addition to us Gin veterans 🙂

10) Now add ice to the mixing glass and shake. Double-strain into our chilled, iced double old fashioned glass and top off with 1-1.5 oz of Perrier. Grab 2-3 of those strawberry slices and give it a light stir and garnish with the strawberry center slice (the ones with the greens), basil leaf and lemon wheel. Pick all three through, sandwich the basil leaf between the strawberry and the lemon wheel. You can pick the trio and drop it in or utilize those little slits we made earlier and place it on the rim of the glass (check out the picture) then run the pick through. Enjoy!

Many thanks to Audrey Fort and the Liquid Muse herself Natalie Bovis for putting on such a fun event. Gratz to my “Bar Wife” Cari Hah for earning a spot in the finals that will be held in Cognac France and to all my fellow Mixologists who created some truly amazing cocktails. Many thanks also to the Los Angeles Athletic Club for hosting us in their newly remodeled lounge. Truly stunning room. For more information on G’Vine Gin go to

Strawberry Truth- 1.5 oz G’Vine Floraison, .75 oz St Germain, .75 oz orange peel, saffron, habanero infused honey syrup, .75 oz lemon juice, 3 dashes of Regan’s Orange Bitters, muddled basil and strawberries, Shake/Double-strain into iced double old fashioned glass top off with 1-1.5 oz of Perrier and garnish with strawberry slice, basil leaf and lemon wheel.


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1 Comment(s)

  1. […] oz of St Germain. We’ve used this truly incredible elderflower liqueur from France in our  Strawberry Truth and our God save the Queen. Its got the aromatics and flavors of elderflower plus the perfect […]

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