Source: Josh Harris, Bon Vivants & 15 Romolo.

INGREDIENTS

1.5 ounces Galliano
1 ounce pureed roasted strawberry and balsamic reduction*
.5 ounce pureed fresh strawberries
1 ounce fresh lemon juice
.5 ounce rich simple syrup (2:1 organic evaporated cane sugar water)
2 dashes bourbon rooibos tincture
6-8 mint leaves


PREPARATION

In a mixing glass, muddle the mint and lemon juice. Add the Galliano, simple syrup, strawberry mixture, and the bourbon rooibos tincture. Add ice and shake vigorously. Double strain through a tea strainer over fresh ice into a double old fashioned glass. Spank a mint sprig to release the oils and aroma and garnish. 

*For the strawberry balsamic reduction
Remove the tops from one basket of berries and place 2/3 of them in a roasting pan in the oven on low heat. While they roast, put equal parts balsamic vinegar and organic unfiltered apple juice in a pot and bring to a boil. Then reduce to a medium-low heat and let reduce to desired consistency. Remove the strawberries when they have opened up and are darkly colored. Once both roasted strawberries and reduction are cool, puree in a food processor. Then puree fresh strawberries separately.