|Tony Micelotta (Excelsior) and Robin Saikia|
|Von Aschenbach (Dirk Bogarde) and the fatal fruit.|
1. Take a 250ml / 8.8 oz Martini glass, intensely chilled in the freezer for at least half a day.
2. Pour in equal splashes of homemade strawberry liqueur and dry vermouth. Swirl the glass until the interior is thoroughly and uniformly coated then discard the mixture.
3. Fill to the brim with Cîroc vodka which you've also stored in the freezer. The slightly grappa-ish taste of Cîroc complements the aquavit-based strawberry liqueur.
Here is the recipe for the strawberry liqueur.
2 and a quarter pounds of strawberries trimmed and halved
1 750 millilitre botlle of 40% proof aquavit.
clean 750ml bottle with reliable cork or cap
Put strawberries in a bowl; zest and juice lemon over the top and stir to combine. Cover and let stand at cool room temperature or chilled, stirring occasionally, for 24 hours. Pour aquavit over mixture; cover and let macerate at cool room temperature or chilled for 24 hours. Reserve bottle and cap (you will need 2 bottles). Strain mixture into a bowl through sieve, pressing to extract liquid. Wrap strawberry pulp in cheesecloth and squeeze over bowl to extract as much liquid as possible; discard remaining pulp. Let mixture settle for a few minutes, then strain through a fine-mesh sieve into a bowl (preferably with a pouring spout). Pour liqueur into bottles, seal and chill until ready to serve. Note: Strawberry Liqueur keeps, chilled, for up to one year. The flavour becomes smoother over time.