Annie Williams Pierce goes full-on summer in her Fluttershy Highball, infusing semi-sweet French vermouth with farmers market strawberries, then pairing it with mezcal and fino sherry. The bitter orange, citrus oil and dominant quinine flavor of the Fever-Tree Indian Tonic Water brings on a bright bitterness that’s enhanced with a few drops of saline water, which Pierce calls the unsung hero of the home bar. As for the leftover vermouth-soaked strawberries, “You can make ice cream, bake them in a tart, or put them in milkshakes,” Pierce says. “And keep in mind you can always add these to the drink itself for a boost of flavor.”
Add strawberries to a Mason jar or sealable quart container, and cover with the vermouth. Refrigerate for 24 hours, then strain through a coffee filter. Store the vermouth and the vermouth-soaked strawberries in the refrigerator for up to three weeks.