The Modern Mixologist by Tony Abou-Gamin is a fabulous book with exciting cocktails!
2 oz. rosemary infused Hendrix gin (if you don’t want to infuse the gin, just muddle the rosemary with the strawberries etc. in step one.
2 oz. lemon sour (made by making 2 parts fresh lemon juice and 1 part simple syrup) Simple syrup is made with sugar and water, equal parts, boil until sugar is dissolved, cool and store in refrigerator
1/2 t. balsamic reduction (made by reducing one bottle of balsamic to a syrupy stage)
2 fresh basil leaves
2-3 fresh strawberries, or fresh seasonal fruit
In a mixing glass, add strawberries, basil and balsamic reduction and muddle. Add gin and lemon sour and shake with ice until well blended. Double strain, if desired into a chilled glass.