The Bayshore

By Chef Geoffrey Zakarian

Makes 2 Cocktails



For the Syrup:

6 oz (by volume) sugar

6 oz water

For the Cocktails:

4 strawberries

6 basil leaves, torn into small pieces

2 oz simple syrup

8 oz rosé

2 strawberry slices, for garnish


For the Syrup:

Combine the sugar and water into a small pot. Bring to a simmer over medium-high heat and stir until the sugar is dissolved. Cool completely.

For the Cocktails:

Place the strawberries in a shaker with the basil. Muddle for 10 seconds, just to smash together.

Add the rosé along with the simple syrup and shake. Divide into red wine glasses or tall glasses filled with ice.

Garnish with strawberry slices on the rim or basil leaves.