Here’s a light, summery sip to make when you’ve got the grill going. Grilling brings out the flavor and sweetness of the strawberries and the balsamic. White vermouth is a sweeter, herbal variation of the fortified wine; we used Martini & Rossi Bianco. You’ll need wooden skewers for the strawberries.
Active time: 10 mins; Total time: 1 hour 20 mins
Servings: 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
- 8 ripe strawberries
- 1/2 cup balsamic vinegar
- Crushed ice and ice cubes
- 12 ounces white vermouth
- 8 ounces tonic water
Directions
About 1 hour ahead of grilling, set the wooden skewers in water to soak. At the same time, wash the strawberries. Slice off the crowns and refrigerate them for use when serving. Set the berries in a bowl, then top them with balsamic vinegar and stir to coat. Marinate for 1 hour.
Skewer the berries and set the skewers toward the edges, or cooler part, of the grill. Grill until softened but not falling apart, 5 to 10 minutes. Transfer the skewers to a platter and let cool, about 5 minutes.
For each drink, fill a highball glass with the crushed ice and set aside. Add 2 grilled strawberries and 3 ounces of white vermouth to a cocktail shaker, and vigorously muddle the berries in the wine. Add ice cubes to the shaker, shake hard to combine, and double-strain into the glass. Top with the tonic water, stir gently and garnish with a strawberry crown.
Recipe Source
From Spirits columnist M. Carrie Allan.
Tested by M. Carrie Allan.
Email questions to the Food Section at food@washpost.com.
