Annie Williams Pierce came up with this “juicy, herbaceous green cocktail” after trying Casamara Club’s chamomile-forward Capo amaro soda, which she pairs with strawberry-infused blanc vermouth and aquavit. She notes that it’s important to use only a small amount of ice, to prevent over dilution of the soda.
- 3/4 ounce aquavit, preferably Norden
- 1 1/4 ounce strawberry-infused blanc vermouth, preferably Dolin Blanc Vermouth de Chambéry (see Editor’s Note)
- 2 1/2 ounces Casamara Club Capo Soda
- 3 dashes Scrappy’s Celery Bitters
Garnish: 3 infused strawberries
- Combine all ingredients in a Collins glass.
- Add half the quantity of ice to prevent over-dilution of the soda.
- Stir to integrate.
- Garnish with infused strawberries.
Strawberry-Infused Blanc Vermouth:
2 cups ripe strawberries, rinsed, topped, and sliced
1 750ml bottle Dolin Blanc Vermouth de Chambéry
Combine strawberries and vermouth in a gallon-sized Ziploc bag. Cook berries sous vide at 57.2 Celsius for 10 minutes. Remove from heat and rest bag in an ice bath for 30 minutes. Strain, bottle, and store the infusion in an airtight container and refrigerate (will keep up to two weeks). Reserve strawberries for another use.
If you don’t have a sous vide machine, combine strawberries and vermouth in an airtight container. Let side at room temperature for 24 hours, and strain, bottle, and store per above instructions.