1.5 oz white rum
3-5 alpine strawberries
3-4 lemon verbena leaves
1 lemon wedge
Reserve one small strawberry or a slice for garnish. Squeeze lemon wedge into a cocktail shaker and add the other ingredients. Gently crush the berries and herbs with a muddler. Shake over ice and strain into a cocktail glass. Garnish with a strawberry.
This is a twist on a recipe from The Drunken Botanist that celebrates the contributions of Amédée-François Frézier, who introduced Chilean strawberries to Europe. Crosses between the Chilean strawberries and European alpine strawberries led to the large, ripe, juicy berries we enjoy today. The yellow Chartreuse, a French herbal liqueur, is a nod to Frézier’s nationality, as is the more strongly lemon verbena-flavored Verviene.