Strawberry Lemon Eh!’d
Whether you’re taking it easy in the yard or cooking over a hot grill, cool yourself down with Top Shelf’s Strawberry Lemon Eh!’d. Produced in Perth, Ontario, Only locally sourced corn is used to create Top Shelf vodka. Mix up some vodka, lemonade, lime and an easy to make strawberry syrup, nothing says Canada day like a red, white and chill slushy cocktail. When you’re looking for a way to cool off this hot Ontario summer, trust your neighbours at Top Shelf Distillers to deliver the refreshments.
- 2 oz Top Shelf Vodka
- 4 oz Black River Lemonade
- Juice Of Two Limes (2 oz)
- 1.5 oz Strawberry Syrup*
- 1 ½ Cups of Ice (1 ½ cups of ice is roughly a full tray of ice cubes).
Collins Glass or Large Wine Glass
In a blender, add the vodka, lemonade, lime juice and the ice. Blend until smooth. Pour half of the white slush into a glass. Layer desired amount of strawberry syrup over the slush. Top with the leftover slush. Garnish with fresh strawberries.
*Strawberry Syrup Recipe
Remember those strawberry picking days with the family when you were younger? We decided to take those memories and bottle them up into a delicious syrup. Its beautiful dark pink colour beckons to be used in a cool, refreshing cocktail recipe. Use this syrup to create your own fun cocktails such as a strawberry daiquiri, margarita, or simply splash some in a vodka lemonade for a touch of rosy strawberry goodness. Simple, elegant, delicious flavours.
- 2 Cups Water
- 1 Cup Sugar
- Pint of Strawberries (or 1 lbs)
- Rinse strawberries and hull them out by cutting the stems/leaves.
- Slice strawberries about ¼ inch each.
- In a saucepan over medium-high heat, add the strawberries and the water.
- Bring to a boil and once boiling, bring down to a simmer.
- Cook the strawberries in water for about 20 minutes.
- With a spoon, skim the foam that floats while the strawberries cook.
- After 20 minutes, the strawberries should have lost most of their colour and the water should be a pink/red colour. After evaporation, you should have around 1 cup of liquid.
- Remove from heat.
- Using a strainer, strain the strawberries and collect the liquid in a saucepan.
Note: Avoid pressing down on the strawberries as you strain as this will create a cloudy syrup.
- Put the saucepan of strawberry infused water over medium-high heat and add the sugar.
- Skim any extra foam that forms during the second boil.
- Stir until sugar is fully dissolved.
- Remove from heat and let cool.
- Store in a glass container and refrigerate.
- Keeps about 1 week.