Summer Sling

To make the turbinado simple syrup, in a small bowl, combine the water and turbinado sugar and stir until the sugar is completely dissolved; do not heat the syrup. You will need 1/3 cup of the simple syrup; reserve the rest for another use.

To make the ginger syrup, in a small saucepan over medium-high heat, combine the ginger, water and granulated sugar. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Let cool, then strain out the ginger. You will need 3 Tbs. of the ginger syrup; reserve the rest for another use.

Set a food mill fitted with a medium disk over a bowl and pass the strawberries through the mill. Push the puree through a fine-mesh sieve into another bowl to strain out the seeds. You will need 3/4 cup strained puree.

In a Twist ’n Sparkle bottle, combine the 1/3 cup simple syrup, the 3 Tbs. ginger syrup, the 3/4 cup strawberry puree, the lemon juice and water and refrigerate until cold. Carbonate according to the manufacturer’s instructions. Let rest for 1 minute.

Pour the cocktail into 3 ice-filled Collins glasses. Garnish each with a lemon slice, basil leaf and strawberry slice. Serve immediately. Serves 3.

Recipe by Cask, San Francisco.