This Strawberry Cocktail with Rum and Aperol is a Must-Try | Wine Enthusiast
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With Strawberry and Rum, This Equal-Parts Cocktail Recipe Is a Must-Try

THE E.P.C. Courtesy Paul Morrison, head bartender at L.A. Jackson, Nashville

The E.P.C., which stands for Equal Parts Cocktail, is served in a large mason jar-like vessel with a spout for a dramatic brunch crowd-pleaser, explains Paul Morrison, head bartender at Nashville rooftop bar L.A. Jackson. But for a backyard BBQ or game-day gathering, this refreshing strawberry cocktail adapts easily to a pitcher or punch bowl. It can also be adjusted for a smaller serve: Adjust to about ¾ ounce of each ingredient per drink.

And while this isn’t necessarily something to try at home, at the bar Morrison also typically adds an eye-catching garnish to his version: “We light ours on fire when we serve it,” he says.”

This article originally appeared in the June/July 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!


7 ounces white rum
7 ounces Aperol
7 ounces strawberry syrup*
7 ounces lime juice
7 ounces pineapple juice


Pour all ingredients into a pitcher and stir to combine. Pour into a one-gallon container filled with ice. Garnish with sliced berries, lime wheels and pineapple fronds. To serve, ladle into tumblers or rocks glasses. Serves 10-12.

How to make Strawberry Syrup

Place 2 pounds sliced strawberries and 4 cups water in a pot over medium heat. Cover and bring to a boil. Reduce to a simmer and let cook for 20 minutes. Skim off any foam that may rise. Strain through a mesh strainer into another pot. Add 2 cups sugar to the strawberry liquid and bring back to a boil, stirring frequently to dissolve sugar. Simmer for 5 minutes, until the sugar is completely dissolved. Remove from heat and cool completely. Keep refrigerated in a sealed container.