As of late, I’ve been positively obsessed with roasted strawberries. I was recently discovered the magic of roasting strawberries when I made this roasted strawberry vinaigrette.
Once you start roasting strawberries, there’s no turning back. It’s like having strawberry pie filling available to you at all times. You can slather the roasted strawberries on biscuits or toast, or use them as a topping on ice cream or yogurt. You can blend them into a salad dressing. Or you can put them in cocktails. The possibilities are endless.
I roasted a bunch of strawberries the other day, for the express purpose of mixing up a few summery cocktails. The first cocktail I made was remarkably simple, made with just 3 key ingredients: roasted strawberries, Dry Rhubarb Soda, and fresh mint. It was so perfect that I didn’t even bother trying out any other recipes…I had arrived at my new favorite summer cocktail.
The Dry Rhubarb Soda is tangy, bubbly and bright. It isn’t sweet or cloying, rather, it’s subtle and complex. The rhubarb soda pairs perfectly with the roasted strawberries, and the fresh mint adds an earthy freshness to the drink.
This, my friends, in summer in a glass. Drink up!
(ROASTED) STRAWBERRY RHUBARB SMASH
(If you don’t drink alcohol, simply omit the gin and the drink is just as fabulous.)
Makes 1 cocktail
3–4 mint leaves
2 oz. Dry Rhubarb Soda
1½ oz. gin
2 tablespoons roasted strawberries**
Sprig of mint
1 fresh strawberry
**We like to roast the strawberries for this particular cocktail. The roasting caramelizes the strawberries and gives them an amazing, rich flavor. You could easily substitute fresh strawberries in this recipe, but we highly recommend roasting them first!
Fun fact: A ‘smash’ cocktail is named for the act of smashing the mint leaves between the palms to release the oils so that the mint is extra fragrant and flavorful. Feel free to smash the mint with your palms before adding to the glass!
Can be done ahead of time: Roast the strawberries. Preheat the oven to 400 degrees. While the oven is preheating, de-stem the strawberries and slice them in half. Line a baking pan with aluminum foil or Silpat and place the strawberries on the lined baking pan. Bake, until the strawberries are roasted and caramelized, about 20 minutes. Set aside, and allow to cool. (Roasted strawberries can be stored in an airtight container in the fridge for a couple of days.)
To assemble the cocktail: Gently muddle the mint and roasted strawberries in the bottom of a glass. Place gin and ice in a martini shaker, and shake rapidly for a few moments. Strain the chilled gin into the glass with the muddled strawberries. Top off with the rhubarb soda and more ice, if necessary. Stir, and garnish with a sprig of mint and a strawberry. Enjoy immediately.
We’d like to offer a special thank you to Dry Soda Co. for kindly providing their wonderful sodas as our official non-alcoholic beverage at our summer dinner series.