Rim:
Place the freeze dried strawberries in the bowl of a food processor. Pulse to obtain a powder.
In a small bowl. combine the strawberry powder with the granulated sugar.
Cocktail:
Brush the corn syrup on the rim of your cocktail glass or in any area of your glass to create a design, if preferred. Immediately press the sticky area in the strawberry sugar. Set aside until ready to use.
Add the quartered strawberries to a glass or cocktail shaker. Add the St. Germaine and muddle into a jammy mixture. Let sit for 15 to 20 minutes, for flavors to develop, if time allows.
Add ice to your prepared cocktail glass, pour the muddled strawberries over the ice and top with Aperol, bubbly of choice, then a splash of sparkling water. Give it a good stir and garnish with a slice of orange and some strawberries. Enjoy!
