This one’s all about texture and balance. Naturally sweet, bright, and floral. Built around a raspberry shrub that’s more jammy than vinegary.

To make the shrub: Equal parts lemon juice and honey (1:1), plus one full carton of raspberries. Simmer gently on the stove until the raspberries break down. Remove from heat, immersion blend until smooth, then double strain to get it as clear as possible. Chill before using.

Build: • 2 oz Awayuki strawberry gin • 2 oz raspberry honey shrub • 2 oz Q soda water

Carve a rounded ice column that fits your Collins glass with about ¼ inch of space on each side. Drop your bar spoon into the glass upside down, with the heavy end resting at the bottom. Layer each ingredient slowly down the shaft of the spoon.

The ice should rise gently as you pour, blending the drink naturally.

Garnish: Dehydrated strawberry slice