When late-spring evenings stretch long and the setting sun ignites the sky in quiet spectacle—warm pink, soft peach, and lingering amber bleeding into one another—you’re enjoying a Strawberry Sunset. Light, bright, and endlessly refreshing, this rosy fizz feels like the day’s perfect farewell, with just enough grown-up complexity to make each sip worth savoring. Demerara rum brings a subtle sugarcane warmth that echoes fading daylight, while the house-made strawberry-rhubarb shrub captures spring’s bold tart-sweet signature—rhubarb’s vinegary edge slicing cleanly through ripe strawberry sweetness. A touch of strawberry liqueur rounds the corners, rhubarb bitters lend depth, and cool bubbles keep everything lively and sessionable. One glass drifts into the next as time slows, the sky softens, and the day slips peacefully away.
- Demerara rum (El Dorado 3-Year)1½ oz
- Strawberry-rhubarb shrub¾ oz
- Strawberry liqueur½ oz
- Rhubarb bitters2 dashes
- Sparkling mineral water3 oz
- Sliced strawberry1
- 01Strawberry-rhubarb shrub: chop 1 cup fresh strawberries and 1 cup fresh rhubarb. Macerate with 1 cup sugar for 4–6 hours, or overnight. Add 1 cup white wine vinegar, rest 1–2 hours, then strain and bottle. Keeps refrigerated for 4–6 months.
- 02Fill a Collins glass with ice and strawberry slices.
- 03Add all ingredients to the glass.
- 04Stir gently to combine and chill.
- 05Garnish with a fresh strawberry, halved or fanned, on the rim and, if you like, a long rhubarb ribbon curled through the ice.
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