A floral, refreshing Sour riff that pairs early season strawberries with some South African flavors 🍹🍓🍋🇿🇦 South African fynbos (small shrub-like plants native to South Africa) are used in two ways to infuse gins to add earthy, spice notes (for the Rooibos tea-infused gin) and herbal/chamomile notes (from the Mountain fynbos used in the Inverroche Verdant gin). The botanical/spice/herbal notes from the gins work nicely with the sweet and tart berry notes from the fresh strawberries. Meyer lemon is joined by a splash of more traditional lemon juice to add acidity and great aroma while strawberry and vanilla liqueurs work with the yuzu bitters to boost the flavors Muddle 3 hulled and chopped strawberries in .5 oz Simple Syrup (equal parts granulated sugar and water; stir until sugar has dissolved) Add: 1.5 oz Rooibos tea-infused London Dry Style Gin (Plymouth, Tanqueray, Four Pillars etc) .5 oz Inverroche Verdant Gin (South African distillery with terroir from infusion with native fynbos; the Verdant option has herbal and chamomile notes that work well here) .5 oz Fresh Meyer Lemon Juice .25 oz Fresh Lemon Juice 1/2 Tsp Strawberry Liqueur (Giffard) 1/2 Tsp Vanilla Liqueur (Giffard or Licor 43) 1 dash Miracle Mile Yuzu Bitters Shake with ice and double strain into a chilled coupe. Garnish with a sprig of fresh mint