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The Washington Post

Chambery Fraise

Chambery Fraise 1.000

James M. Thresher for The Washington Post

Spirits Jun 9, 2010

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.


Servings: 1
Ingredients
  • Ice cubes
  • 3 medium strawberries, hulled
  • 1/2 ounce simple syrup (see NOTE)
  • 3 ounces dry vermouth
  • Mint sprig, for garnish

Directions

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.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 130


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 13g 4%

Dietary Fiber: 0g 0%

Sugar: 11g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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