A strawberry-vermouth concoction is a traditional apertif around the French Alpine town of Chambery. This version calls for fresh berries rather than the traditional strawberry syrup. Dolin vermouth is the local favorite, but other dry vermouths, such as Noilly Prat, also work well.
- Ice cubes
- 3 medium strawberries, hulled
- 1/2 ounce simple syrup (see NOTE)
- 3 ounces dry vermouth
- Mint sprig, for garnish
Fill a highball glass with ice cubes.
Muddle the strawberries and simple syrup in a cocktail shaker. Add enough ice cubes to fill the shaker two-thirds full, then add the vermouth.
Shake vigorously for at least 30 seconds, then strain into the highball glass.
Garnish with the mint sprig.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
From Spirits columnist Jason Wilson.
Tested by Bonnie S. Benwick.
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