For the chocolate dipped strawberries:

1. Melt ½ cup of chocolate in a double boiler.
2. Stir occasionally until melted and smooth.
3. While holding the berry near the stem, dip it in chocolate about ¾ of the way up and place it on the tray until dry.
4. To set the chocolate more quickly, place the tray in the refrigerator.

For the strawberry reduction sauce:

1. Cut the greens off the strawberries and slice in half.
2. Add strawberries, water, sugar, lemon juice, and lemon zest to the saucepan. Let boil at medium heat for 10-15 minutes, stirring occasionally until the strawberries become soft.
3. Using the back of the fork, smash down the strawberries to a pulp and let simmer for an additional 5 minutes.
4. Turn off the heat and place in a storage container.

For the milkshake:

1. In a milkshake tin or blender, add the vanilla ice cream, hot fudge, strawberry reduction sauce, bourbon, and the remainder of the chocolate chips.
2. Blend until smooth. If using a blender, use the lowest setting.
3. Pour the blended shake into a glass and top with whipped cream and a chocolate-dipped strawberry.