1⁄2 oz Dry vermouth, Dolin (Basil-infused, see note)
1⁄4 oz Strawberry shrub (Strawberry rhubarb, see note)
Instructions
Basil-infused dry vermouth: For every 50ml of dry vermouth, add two basil leaves to a container with the dry vermouth and stir well. Cover and let mix for 24 hours, stirring intermittently.
Strawberry-rhubarb shrub: Add one cup chopped strawberries, one cup chopped rhubarb, one cup Demerara sugar, and one cup white vinegar to an airtight container. Mix well and rest for up to five days (tasting as time progresses).
For drink: Add all ingredients to a mixing vessel and stir over ice. Strain into a coupe glass.
Notes
Could garnish with lemon or basil leaves if desired.