How to Make It
Bring the strawberries, 1 cup water, lime juice, agave syrup, and ginger to a simmer in a saucepan over medium-low. Cook until mixture is fragrant and strawberries are tender, about 5 minutes. Remove from the heat, and cool completely, about 1 hour.
Transfer the strawberry mixture to a blender. Process until smooth, about 30 seconds. Refrigerate for at least 1 hour or up to 5 days. Makes about 2 cups.
For each cooler, combine 1⁄4 cup Strawberry-Rum Cooler Base, 2 tablespoons (1 ounce) white rum, 2 tablespoons (1 ounce) dark rum, and 6 dashes of bitters in a mixing glass, and top with ice. Stir mixture until ice dilutes the liquid into a smooth puree. Pour over crushed ice, and top with 1⁄4 cup ginger beer. Garnish with an orange wedge.
This is a seasonal beverage and can be served with any seasonal item spring and summer.