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2 oz Round Top Rye Whiskey
¾ oz Strawberry Syrup*
¾ oz Lemon Juice
2 dashes Rhubarb Bitters

Combine all ingredients in a cocktail shaker. Add ice and shake until well chilled. Double strain into an ice filled rocks glass. Garnish with lemon wedge.

Strawberry Syrup: Add 1 cup hulled strawberries and 1 cup sugar to a blender. Blend until sugar is dissolved. Strain through a fine mesh strainer or cheesecloth into a sealable container and keep refrigerated.