Cocktail of the Month | Wild Strawberry Limeade Slush

2 limes, plus more for garnishing
½ cup (125 mL) granulated sugar
½ cup (125 mL) water
1 pint strawberries, hulled plus more for garnishing
4 to 8 oz Bourbon or rye whisky
Fresh black pepper
1. Pull long strips of peel from 2 limes and place in a small saucepan. Add sugar and
water. Bring to a gentle boil, stirring occasionally until sugar dissolves, about 5
minutes. Let stand, allowing flavours to infuse and completely cool, 20 to 25 minutes.
2. Meanwhile, squeeze limes and measure out ¼ cup (60 mL) juice.
3. When syrup has cooled, add strawberries and lime juice to a blender. Strain into
blender. Whirl until smooth. Pour into a resealable freezer safe container. Cover
and freeze until firm, 4 to 6 hours. Try stirring edges into centre about halfway
through freezing.
4. Just before serving, break up and divide mixture between tin mugs or rocks
glasses. Stir 1 to 2 oz whisky into each serving, stirring to loosen mixture. Garnish
with lime wheels and strawberries. To enhance flavour, freshly crack pepper
overtop.
Makes 4 to 6 cocktails