The Story Behind The Strawberry Fields Forever

The appearance of thoughtfully made, non-alcoholic (or “no-proof”) cocktails on bar menus is an exciting, inclusive development. Jim Kearns, of NYC’s The Happiest Hour, created this booze-free long drink. We adapted his recipe for home bartenders.

Ingredients

  • 1 ½ ounces hibiscus syrup (recipe follows)
  • 1 ounce strawberry syrup (recipe follows)
  • Soda water to top

Directions

  1. Add all three syrups to a cocktail shaker with three ice cubes, and shake quickly.
  2. Pour into a Collins glass, and top with soda.

Hibiscus and Strawberry Syrups Directions

  • 2 ounces dried hibiscus flowers
  • 2 ½ cups water, divided and at room temperature
  • ½ pound strawberries, de-stemmed and quartered lengthwise
  • 1 cup water
  • ½ cup sugar (preferably superfine)

Hibiscus and Strawberry Syrups Directions

  1. First, make hibiscus syrup. Put flowers in the bottom of a sauce pot or pitcher and top with 1 ½ cups of room temperature water. Leave them to infuse for at least six hours at room temperature (or overnight in a refrigerator).
  2. After your hibiscus water is fully infused, strain liquid into a fresh container and discard solids.
  3. Meanwhile, make the strawberry syrup. Put strawberries in a saucepan, cover with water, and bring to a boil over medium-high heat.
  4. Reduce heat and simmer, uncovered, for 20 minutes.
  5. Strain strawberry-infused water into a clean pot. Discard solids and stir sugar into liquid until dissolved.
The Strawberry Fields Forever Recipe