I've made this several times over the last 5+ years and it seems it can't go wrong in spite of my endless tweaks. Muddling a strawberry is fine for show, but cutting out the fruit and sugar syrup in favor of 15 ml of rich strawberry syrup would be my go to. Dare I say this needs a tsp of shrub or balsamic vinegar to propel it to its apex.

Very tasty! Bourbon, bitters, and ginger beer make for a broad range of flavors beyond the fruit, though not so "whiskey" to be an after dinner drink, to my taste. Richer than a Courtside or other strawberry smashes I've had. Perfect for a warmer day in the sunshine.

A ripping crowd pleaser! I feel like the corn, pepper and charcoal sort of (to me at least) notes of the Bourbon work strangely well with fruity strawberry, with lemon providing suitable acidity, concluding with a satisfying ginger finish. I actually used ginger syrup + soda instead of ginger beer, adhering to the original recipe, because I had no ginger beer to hand.

Lacking strawberries I used cloudberries!! What a match!

Bourbon seems to go so well with soft fruits. I am all for having this as just a sour without the ginger beer, and perhaps with maple syrup instead of sugar syrup. I have had this named as "Kentucky Kiss". Is that a cocktail you would recognise?

absolutely delicious. strawberry on the nose, with a ginger finish.

Very tasty! Substituted pineapple for lack of strawberries and used Q instead of Fevertree ginger beer. The balance of fruit and bourbon on the opening from the bitters carries through to a ginger finish which is tight and satisfying and not abrasive as ginger beer aftertaste can be.