Strawberry W.C. Fields

3 minutes. Serves 1.

2 ounces of good rye whiskey, preferably Templeton Rye 3⁄4 ounces strawberry purée 3⁄4 ounce fresh lemon juice 1 bar spoon (teaspoon) cherry balsamic vinegar, preferably black cherry 3 dashes cherry bitters Sliced strawberry, for garnish

In a shaker, combine the whiskey, purée, lemon juice, vinegar and bitters. Shake with ice and strain over an ice sphere in a bucket or old-fashioned glass. Garnish with the sliced strawberry.

Note: From Brian Byrnes, bartender at the San Fernando bar. To make the purée, blend 6 ounces strawberries with 1 ounce hot water until smooth. Transfer to a small saucepan and season to taste with sugar, then heat, stirring until the sugar is melted. Strain before using. This makes a scant 1⁄2 cup purée.