Mascarpone Glazed Strawberries

Hull and halve the fresh strawberries, then toss them with sugar and a pinch of salt in a bowl. Let them macerate for 10 minutes until they release their juices.

Melt butter in a sauté pan over medium heat, then add the macerated strawberries and their juices. Cook, stirring gently, until the strawberries soften and a light glaze forms, about 3-4 minutes.

Remove the pan from heat and carefully add the rum and coffee liqueur to the strawberry mixture. Return to low heat and stir to combine, allowing the alcohol to incorporate into the glaze for 1-2 minutes.

In a separate bowl, whisk together the mascarpone cheese and heavy cream until smooth and slightly thickened. Season with a small pinch of salt to balance the richness.

Fill a tall highball glass with ice cubes and spoon the warm glazed strawberry mixture over the ice, allowing the contrast of temperatures to chill the base of the drink.

Gently pour or spoon the mascarpone cream mixture over the back of a bar spoon to float it atop the strawberry base, creating a layered visual effect.

Garnish with a fresh strawberry on the rim of the glass and serve immediately with a tall straw, encouraging guests to stir the cream into the cocktail before drinking.