Strawberry Spritz
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Strawberry Spritz
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For this spritz, I use white vermouth to infuse the strawberries which is more aromatic, and more floral than dry vermouth. In French, it's called vermouth blanc and in Italy, it's referred to as bianc. If you buy a bottle, you can also use it to make yourself an El Presidente cocktail. You can toggle the flavors of this lively spritz in a different direction by using a flavored tonic water, such as one aromatized with pink grapefruit, pink peppercorn, or elderflowers.
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Ingredients
For the strawberry-infused vermouth
- 1 1/2 cups (375ml) vermouth blanc or dry vermouth
- 8 medium-sized strawberries sliced or quartered
For the strawberry spritz
- 2 ounces vermouth strawberry-infused
- 2 ounces tonic water
- strawberries for garnish, quartered or sliced
- orange for garnish, slice or wheel slices
- lemon
- lime
- nectarine
- peach
Instructions
- To make the strawberry-infused vermouth, pour the vermouth in a clean jar. Add the strawberries, cover, and shake gently to encourage the strawberries to lend their flavor to the vermouth. Let stand 24 hours at room temperature out of direct sunlight, giving it a shake every so often.
- To make the spritz, measure the infused-vermouth and tonic water into a footed goblet. Add a handful of ice and stir gently. Garnish with berries and citrus.
Notes
- Storage: The strawberry-infused vermouth will keep for a few days at room temperature. After you can store it in the refrigerator where it'll keep for a few weeks. I left the strawberries in since I used mine within a few days, but if planning on storing it longer, you can remove them. (They're delicious to eat!)
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