Guess who's back? After two years of whipping up straight-fire cocktails every week that you can make in your own kitchen, I took a short hiatus to move into a new apartment. But, the good news is, I've also got a new home bar — and a re-energized goal to get awesome flavors in your glass.

Growing up, I remember my mom and aunts making strawberry daiquiris by the pitcher to take down to the pool and sip in the sunshine. These get-togethers were always cool for me for a couple of reasons: 1) Pool day, and 2) Virgin daiquiris for ya boy.

Unbeknownst to me, what they were drinking wasn't necessarily crummy — just not the real deal. Don't feel bad, Mom. It's not you; it's quite literally the whole internet. Well, OK. I didn't check every web page, yet seemingly every food blog has its own (wrong) version of a strawberry daiquiri.

Remember, however, when we discussed how to make the unfrozen original? Be sure to scroll down and peep the much-appreciated comment from "rqd."

This week's cocktail recipe is a quintessential twist on the classic sipper that is the daiquiri, done right. We're not reinventing the wheel, but, yes, we are throwing in some in-season strawberries for Mom. I used Siesta Key Silver Rum, too, which I highly recommend trying if you haven't already.

Now, let's support our local farmers by picking up a pint of their homegrown bounty while getting a little buzzed.

Strawberry Daiquiri

Makes 1

Strawberry Syrup:

1 cup water

1 cup sugar

1/2 pint fresh strawberries, sliced

In a small saucepan over high heat, bring water to a boil. Add sugar, then stir until dissolved. Add strawberries and reduce heat to simmer. Allow to simmer for 15 to 20 minutes, stirring occasionally but gently (you don't wanna bust up the berries, because that muddies your syrup). Strain into container with a cover and keep refrigerated for up to 1 month.

Cocktail:

3 ounces silver rum

1 1/2 Strawberry Syrup

1 1/2 lime juice

Add ice and water to a coupe glass and set aside to chill. In a cocktail shaker filled with ice, add all ingredients and shake the shit out of 'em. Discard ice water and double strain the deliciousness into the coupe. Garnish with a strawberry slice or lime or whatever. Who cares? Because what ends up in the glass is what matters.

Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.

This article appears in Mar 22-29, 2018.