1 ½ oz. lavender-infused gin
1 oz. strawberry puree
¾ oz. yuzu juice
¾ oz. orange blossom honey
2 basil leaves, for garnish
2 dashes of orange bitters
 
Add all the ingredients to a mixing glass. Add ice and shake for 10 seconds and then double strain the drink into a stemless wine glass. To garnish, spear a basil leaf and then half of a strawberry on a skewer and attach to the rim of the glass.
 
This fruity drink was created by mixologist Tommy Merolla at Miami’s Spanish restaurant Soleà.