Pab's Buck

This sweet-tart strawberry cocktail is François Vera’s homage to his grandfather Pablo Vera, who owned a bar in São Paulo. “He had many regulars who would order the Pablo’s Special, a simple blend of berries, sugar, lime and a spirit of their choice,” Vera says. “I was only 12 years old at that time, and yes, I had the opportunity to try it once or twice.”

  • Servings: 8
  • Time(Other): plus 2 hours chilling

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  • 8 ounces strawberries, plus 8 strawberries wrapped in lime peels for garnish
  • 1/3 cup superfine sugar
  • 16 ounces añejo tequila
  • 4 ounces triple sec, preferably Combier
  • 4 ounces fresh lime juice
  • 2 1/4 teaspoons rhubarb bitters
  • 2 tablespoons apple drinking vinegar, such as Bragg
  • Generous pinch of kosher salt
  • Ice
  • 16 ounces chilled club soda

How to make this recipe

  1. In a blender, puree the strawberries and sugar. Blend in all of the remaining ingredients except ice, the soda and garnishes. Refrigerate until chilled, about 2 hours. Strain into a pitcher, stir, then pour the drink into ice-filled collins glasses. Stir in 2 ounces of soda for each and garnish.

Contributed By Photo © Lucas Allen

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