TL;DR: The Gabriella is what happens when a Pisco Sour and a strawberry fall in love and raise something extraordinary. This isn't a Strawberry Pisco Sour—it's a synergy. Created at New York's John Dory Oyster Bar under Sasha Petraske's watch, this Peruvian stunner (named for Miss Universe 1952 competitor Ada Gabriela Bueno Böttger) hits a chord of flavor so resonant you'll need to pause mid-sip.

The Gabriella is what happens when a Pisco Sour and a strawberry fall in love and raise something extraordinary.

This isn't a Strawberry Pisco Sour—it's a synergy. Created at New York's John Dory Oyster Bar under Sasha Petraske's watch, this Peruvian stunner (named for Miss Universe 1952 competitor Ada Gabriela Bueno Böttger) hits a chord of flavor so resonant you'll need to pause mid-sip. Lemon instead of lime for mid-palate brightness. Crushed ice to flood the strawberry through every crack. Salt for the ineffable seasoning that makes this floral, feminine, and absolutely irresistible.

🥃 INGREDIENTS: • 2 oz Pisco (Peruvian, preferably Acholado or Quebranta) • 0.75 oz lemon juice • 0.75 oz simple syrup • 1 large strawberry, halved • Pinch of kosher salt • Crushed ice

🥄 METHOD: 1. Take one half of the strawberry and muddle it in the bottom of a shaker tin. 2. Add the pisco, lemon juice, simple syrup, and ice to the shaker. 3. Shake for 8-10 seconds. 4. Strain into a rocks glass and add crushed ice. 5. Garnish with the other half of the strawberry and a heavy pinch of salt on top.

Save this for your next spring patio session.

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