A red wine and rye cocktail.
Fill a shaker with ice.
Add in whisky, lemon juice and strawberry puree.
Shake well until the outside of the shaker is cold.
Strain over an ice filled rocks glass.
Pour Lindeman Bin 50 Shiraz over the whisky mixture.
Garnish with a lemon twist.
(note: if only making one serving simply strain 1 tbsp of jam with a squeeze of lemon juice to taste)
Strain strawberry jam through a sieve to remove seeds.
Add lemon zest and juice.
Refrigerate for up to 14 days or freeze for up to 6 months.