Vista del Mar

- 2 oz Gin Mare

- 1 oz La Cigarrera Oloroso Sherry

-1/3 oz Strawberry-Balsamic Shrub

-3 Dashes Peychaud's Bitters

-3 Drops Olive Oil (use Threaded Bitters Bottle from Cocktail Kingdom)

Combine gin,  sherry, shrub and bitters in a mixing glass; add ice, stir for at least 20 seconds and then strain into a chilled Nick & Nora glass. Gently slap one large leaf of basil to release its aromatic oils, rest it inside the glass and then garnish the cocktail with three drops of olive oil.

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*Strawberry-Balsamic Shrub

Ingredients:

• -  11⁄2 Cups Strawberries, hulled and quartered (225g)
• -  1 Cup Sugar (225g)
• -  1⁄2 Cup Water (120g)
• -  1⁄4 Cup Balsamic Vinegar (60g)
• -  2 Pinches of Salt

Preparation:

Combine strawberries, sugar and salt in a small saucepan; muddle the berries until their juices have been released and are well incorporated with the dry ingredients. Add the water and cook over lowheat, stirring constantly until the sugar dissolves completely - don’t allow the mixture to come to a boil. Once the sugar dissolves and the syrup is of uniform consistency, turn off the heat, add vinegar, stir again and then transfer the shrub to a quart container. Once cool, cover and leave in the refrigerator for at least 24 hours before straining (preferably 48 hours).After a couple days, strain out the strawberries, bottle shrub and keep in the refrigerator for up to two weeks.