A refreshing, summery riff on a Daiquiri/sour with notes of berries, citrus, and spiced tea 🫖 🍓🍋 The spice and tannic notes in the Rooibos tea-infused gin work nicely with the muddled fresh strawberries and the bright lemon flavor. Adding smaller volumes of Old Tom gin and mezcal add notes of smoke/citrus zest while also rounding out the flavors. The pink peppercorn syrup adds a fruit-forward bit of complementary spice while a splash of aloe liqueur adds a hint of vegetal flavor that works to bridge the gin and strawberry and the dash of Bergamot bitters helps emphasize the tea and citrus notes in the drink Muddle 3-4 strawberries (hulled and cut in half or quarters) in .5 oz pink peppercorn syrup (mix 1/2 C each granulated sugar and water and stir on medium-low heat until sugar has dissolved; Remove from heat and add 1/4-1/2 Tsp of pink peppercorns and allow to steep for 30 minutes before straining) Add: 1 oz Rooibos tea-infused gin (London Dry style bottle like Beefeater, Four Pillars, etc works well; to infuse, add 1/2 tsp Rooibos tea to 2 oz gin and steep 15-30 minutes with occasional stirring before straining) .5 oz Old Tom Gin (less juniper-forward older style of gin; Hayman’s or Scofflaw are good options) .5 oz Mezcal (Espadin variety) .75 oz Fresh Lemon Juice .25 oz Chareau Aloe Liqueur (notes of cucumber and green melon) 1 dash Miracle Mile Bergamot bitters (notes of Earl Grey tea and a bit of dried citrus peel) Shake with ice and double strain into a chilled double rocks glass with a few ice cubes. Garnish with a strawberry