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Now introducing… the wintery side dish or vegetarian main dish that you didn’t know you needed! You’ll love how it comes together with one pot on the stove and one pan in the oven.

This festive green and red dish features roasted Brussels sprouts cooked to crisp-tender perfection with fresh cranberries, which become so lovely as they bake on the same pan alongside the sprouts. Add chopped pecans to the pan toward the end of baking to toast them.

Once your components are done cooking, combine them in a bowl over cooked wild rice blend. Finish it off with crumbled goat cheese, plus a drizzle of balsamic vinegar and maple syrup. The flavors remind me of my popular Balsamic Roasted Brussels Sprouts with Cranberries & Pecans, but you can eat this one as a standalone meal. It’s a winner.

The post Roasted Cranberries and Brussels Sprouts over Wild Rice appeared first on Cookie and Kate.

I’ve never been a huge fan of sticky buns because I find many of them teeth-screamingly sweet. That said, these dial down the sweetness in favor of flavor, courtesy of two of my favorite things: pecans and maple syrup. And having the two swaddled in a butterscotch-like caramel seems to make each one taste even better than they do on their own.

I was intrigued by a new baking book, The New Sugar & Spice by Samantha Seneviratne, whose subtitle promises recipes for “bolder baking,” which immediately caught my interest. I don’t need to wow me with innovation – tweaking classics is often good enough. The wheel can only be reinvented so many times and no need to repair something that doesn’t need fixing.

It’s unfortunate that I am hooked on both, and like other expats, maple syrup and pecans are two things that we tend to hoard. Sirop d’érable (maple syrup) is available in Paris, the best bottles are sold at natural food stores, and pecans are around, although I often find them not quite at their freshest by the time they’ve hit the store shelves. So I lug those back with me. Fortunately, on occasion, I’m treated to bags by visiting friends and guests. Thank goodness I now have an American-sized freezer.

Well…to be honest, I used to hide them in the freezer, but since I’m a compulsive nibbler, I was getting tired of teething on frozen pecans. So I gave up and started keeping them in a drawer, which means easier access to these precious beauties.

Sticky buns are very easy to make. You start with a simple yeasted dough, softened with milk. Once it rises, you strew the rolled out dough with a mixture of brown sugar and cinnamon. Then comes the fun part: Rolling them up!

The doughy roll then gets sliced into spiraled wheels. Watching them rise in the pan – then rise even further in the oven, is one of the great joys in life. Eating them, of course, is the best part. But if you’ve got kids (or even a middle-aged man, like me), this is a really fun project for a weekend or during a holiday break.

While I was making these, I posted a live video on Snapchat, which is a fun way to share short videos that I’ve been playing around with. The downside is that I got so involved with shooting and sharing that I neglected to chop the pecans before using them, as you can see in the pictures. On Snapchat, posts and videos disappear after twenty-four hours – so when it’s gone, it’s gone! But you can follow me on Snapchat for other tips, future videos and a soupçon of occasional goofiness at davidlebovitz.

As much as I’m freaked out by new technologies, the old ones tend to vex people, too. Folks get freaked out by candy thermometers, but if you use one, you can get your caramel precisely to where it should be. I “went rogue” and didn’t use one, and my sticky buns got a touch too dark, which I liked for the “on the edge” flavor, but resulted in a sticky bun glaze that was less-runny that what some might be used to. So if you have one, you should put that candy thermometer to use when making these sticky buns.

The result of my morning of baking was a tray full of sticky buns that were great for a mid-morning snack but not bad for bringing to a meeting later that evening, which I did. The next day, people raved about them. I’ve got a few other “bold” recipes bookmarked from Samantha’s gorgeous book. And I’m going to make sure my stock of pecans doesn’t run too low, because I’ll be making these again in the near future.

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Maple Pecan Sticky Buns

Adapted from The New Sugar & Spice by Samantha Seneviratne

The original recipe calls for baking eight spirals in a 9-inch (23cm) round pan, but I wanted to get nine smaller ones, so used an 8-inch (20cm) square pan and cut the rolled up dough into nine disks. You can do either. Note: Do not use a springform pan for this recipe. Because of the maple caramel, the pan may leak. Even if you wrap it well with foil, caramel may seep out and you don’t want the lovely maple-accented glaze on foil. You want it on your sticky buns.The original recipe also called for a mix of walnuts and pecans, and I opted for all pecans since they’re one of life’s great luxuries to me. But you can swap out any nuts as you wish. There was also 1/2 cup (80g) of raisins added to the caramel along with the pecans, which I omitted as well, although you’re welcome to add them, or another dried fruit, like cranberries or sour cherries.You’ll also note the recipe calls for bread flour. Its higher protein content means that you’ll have better gluten formation and sturdier bread, or buns, as in this case. Most well-stocked supermarkets carry it or you can buy it

. You can replicate it by replacing 1 1/2 teaspoons of all-purpose flour with 1 1/2 teaspoons of vital wheat gluten, per cup, or 140g, of all-purpose flour. (In France, I use T65 organic flour and add vital wheat gluten, which is available in natural food stores.)

Course Snack

Ingredients

For the dough

• 6 tablespoons unsalted butter cubed
• 2/3 cups (160ml) whole or lowfat milk
• 3 tablespoons granulated sugar
• 1 3/4 teaspoon active dry yeast
• 1 large egg
• 2 1/2 cups (320g) bread flour
• 1/2 teaspoon kosher or sea salt

For the topping

• 6 tablespoons (3 ounces, 85g) unsalted butter
• 1/4 cup (45g) dark brown sugar
• 1/4 cup (60ml) maple syrup (dark amber)
• 1/2 teaspoon kosher or sea salt
• 1 cup (140g) pecans lightly toasted and coarsely chopped

For the filling

• 1/4 cup (45g) dark brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon kosher or sea salt
• 3 tablespoons (1 1/2 ounces, 42g) butter salted or unsalted, at room temperature

Instructions

• To make the dough, warm the butter, milk and sugar in a small saucepan. Pour into the bowl of a stand mixer and let stand until slightly tepid. (You can make this without a stand mixer. If so, pour the milk mixture into a medium bowl.) Sprinkle the yeast over the milk, stir gently, and let sit in a warm place until it starts to bubble, about 10 to 15 minutes.
• Mix in the egg, flour, and salt, and knead with the paddle or dough hook at low-to-medium speed until smooth and elastic, about 5 minutes. (If kneading by hand, it may take a bit longer.) Knead the dough a few times with your hand until it’s a smooth ball, place it back in the bowl and cover the bowl with a kitchen towel. Let rise in a warm place until doubled, about 1 to 1 ½ hours. Time can vary, and it may take longer, or less time.
• While the dough is rising, make the topping. Lightly butter a 9-inch (23cm) round or 8-inch (20cm) square cake pan. Heat the butter, brown sugar, maple syrup and salt in a small saucepan fitted with a candy thermometer and cook over medium heat until the mixture comes to a boil. When it gets foamy, after a minute or so, when a few of the bubbles start to get larger, remove from heat. (Samantha notes in her book that if using a thermometer, the temperature should read 212ºF (100ºC).
• Pour the maple caramel into the prepared cake pan and strew the pecans over the caramel. Set aside.
• To make the filling, mix the brown sugar, cinnamon and salt in a small bowl. Set aside.
• When the dough has risen, knead the dough a couple of times on a lightly floured countertop and roll it into a 10-inch (25cm) square. Spread the softened butter over the dough and sprinkle evenly with the filling mixture. Roll up the dough as tightly as possible and using a serrated knife, cut the dough into 8 or 9 slices. If using a square pan, cut into 9. If using a round pan, cut into 8. Place them in the pan with the cut side up. Cover loosely with plastic wrap or a clean, lint-free kitchen towel, and let rise until almost doubled, about 1 hour.
• Ten minutes before you’re ready to bake the sticky buns, preheat the oven to 375ºF (190ºC). Place the pan of sticky buns on a baking sheet lined with foil (to catch any overflow drips or spill) and bake until the center roll is lightly browned on top and it doesn’t feel soft when you press it with your finger, 25 to 30 minutes.
• Remove the rolls from the oven. Let cool for 5 minutes then run a knife around the outside (if possible, as the buns may have overtaken the rims), then tip the sticky buns out onto a cooling rack or serving platter.

Notes

Serving and storage: Sticky buns are always best served warm, and the day they are made but are fine the next day. If you wish, you can keep them well-wrapped for a few days, rewarming them in a low oven, wrapped in foil until heated through. They can be frozen for up to two months.

Related Posts

Ingredients for American Baking in Paris

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Vegan Sticky Buns (Minimalist Baker)

Gluten-Free Sticky Buns (Faithfully Gluten-Free)

Who doesn’t love a special little beverage? As spring has slowly gotten warmer I’ve seen more and more people posting themselves making at-home iced tea concoctions, fruity syrups for seltzers, and even ‘loaded’ flavored waters. What has stood out to me from the bunch is a “homemade Gatorade” recipe by the creator @healthylittlepeach, which has gotten millions of views and tons of recreation videos. The allure lies in its “electrolytes” and health benefits. It looked deceivingly simple, and I was curious to see if it actually tasted good or refreshing.

Here’s how I made my own homemade “Gatorade:”

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It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the few things that go on sale in France during the holidays.

One thing you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream) made of squash might sound funny, especially to non-Americans, but helps to remember that pumpkins, and other squash, are technically fruit. One could also point out the classic Swiss Chard Tart from Provence (which is in a whole other category), and Melanzane al cioccolato, eggplant with chocolate sauce, which I like. (Which one could argue is good because it’s smothered in dark chocolate.) But I don’t think everything goes with chocolate: A friend tried the hot chocolate with oysters at a famed chocolate shop in Paris, and after her description, I wasn’t rushing over there to try a cup.

To get that last image out of your mind, I present pumpkin cheesecake with a pecan praline sauce, that has nothing not to like about it. Cream cheese and sour cream, a buttery cookie crust, and a brown sugar and bourbon-tinged sauce loaded with crunchy pecans. I’m in.

DIYers may raise an eyebrow at using canned pumpkin. I’ve got a few reasons for using it. (And as many of you perhaps know, it’s not made from pumpkin, but a variety of squash similar to butternut squash.) One, is that when writing a recipe, it’s easy to get consistent, similar results when we’re all using the same ingredient. And two, it’s a heckuva lot easier, which is appreciated around the holidays when all of us have enough on our plates, and in our ovens, and it’s  fewer dishes to wash to boot.

If you want to go the other route, you can also make your own cream cheese and Graham crackers, grow your own pecans, churn up your own butter, and make your own cake pan. If you do go that route, let me know when your cheesecake is done ; )

In the meantime, I’m standing over my stove, stirring warm, just-toasted pecans into my praline sauce before lacing it with a dash of bourbon.

The praline sauce is decidedly on the sweet side. But that didn’t stop me (like, at all…) from dipping my spoon into it over and over and over again. Be sure to toast the pecans before using them. My pet-peeve in restaurants is when they don’t toast nuts. Toasting any nut usually improves it by at least 99%, if not more, so if you’re not consistently toasting your nuts before using them on salads, sauces, and in ice creams, start doing it now. It’s not too late.

But I can’t imagine this cheesecake being served without it. Although I could imagine eating the sauce without the cheesecake. And if you’re anything like me, you might find yourself spooning it over ice cream, ladling it over pumpkin pie (without the marshmallow topping), or even spooning it right into your mouth, like I do.

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Pumpkin Cheesecake with Pecan Praline Sauce

If using canned pumpkin, make sure that you don't use canned pumpkin pie 'filling' (which is sweetened and spiced); use canned pumpkin that is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can split a sugar pumpkin (or butternut squash) in half and scrape out the seeds. Butter the cut side of the pumpkin and bake cut side down on a parchment-lined baking sheet in a 375ºF/190ºC oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier.

Servings 12 servings

Ingredients

For the crust

• 1 1/2 cups (180g) Graham cracker crumbs
• 4 tablespoons (60g) melted butter
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon

For the pumpkin cheesecake filling

• Three 8-ounce (680g) packages cream cheese at room temperature
• 1 1/4 cups (250g) sugar
• grated zest one lemon preferably unsprayed
• 4 large eggs at room temperature
• One 15-ounce (425g) canned pumpkin puree
• 1/2 cup (125g) sour cream or whole-milk plain yogurt
• 1 tablespoon cornstarch or 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon dried ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• pinch of salt

Pecan praline sauce

• 3/4 cup (105g) packed light or dark brown sugar
• 1/2 cup (125ml) heavy cream
• 6 tablespoons (85g) unsalted butter
• 1/4 cup (60ml) maple syrup
• 1/2 teaspoon kosher or sea salt
• 1/4 cup (60ml) bourbon
• 1 1/2 cups (160g) pecans toasted and coarsely chopped
• 1/2 teaspoon vanilla extract

Instructions

• To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake.
• Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC).
• To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt.
• Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan.
• Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
• Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.

Notes

Serving: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water, wipe it dry, and use it to cut clean slices from the cheesecake. Serve with a ladleful of warm sauce poured over it. If the sauce gets too thick upon standing, you can thin it with milk or water.

Storage: The baked or unbaked crust can be made up to three days ahead and stored at room temperature (if baked), or refrigerated (unbaked). It can also be frozen either baked or unbaked for 2-3 months. The baked cheesecake will keep for up to 4 days in the refrigerator.

Related Recipes and Links

Dulce de leche cheesecake

Ingredients for American Baking in Paris

Pumpkin Ice Cream

Cheesecake

Maple Pumpkin Flan

Homemade Graham Crackers (Smitten Kitchen)

Homemade bourbon (Bourbon of the Day)

Homemade salt (Ruhlman)

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424).

(Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.)

I suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people.

Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off.

The reason I am sharing this recipe today, rather than days ago when everyone was in a tizzy posting recipes, shopping and preparing their menus, is that I kind of forgot that it’s Thanksgiving. Actually, I didn’t quite forget, but wasn’t swept up in the frenzy because this week, and today, are just like any other week or day in Paris.

People go to work and school, banks and stores are open, and no one is setting their alarms for le vendredi noir (Black Friday), although that’s starting to happen in France ever since the government loosened their restrictions on allowing sales more than the government mandated twice-yearly ones, as they did before the economy took a dip. (Tomorrow, I suspect at least one vendor selling an expensive turkey in Paris is going to have to offer a serious mark-down if he wants to sell that bird.)

So we’re celebrating tomorrow night with some friends who are making dinner. I’m pitching in and doing some baking, as well as bringing a nice bottle of Sauternes. I also happened to have a few cans of cranberry sauce that I had brought back from the states, that I was planning to bring, just for fun.

I sent my hostess a photo and she wrote back right away, threatening to blackmail me by making my canned contraband photo public. I beat her to the punch, posting it on Instagram. But when I noticed that of the four ingredients in the can, two were industrial sweeteners, I decided to take matters into my own hands.

Fortunately I had a stash of fresh cranberries in my freezer, since if a turkey was €68 a pound, I’d have to dig deeper into my pockets if I was going to have to buy fresh cranberries in Paris on Thanksgiving Day.

I candied some organic orange slices (which were normally priced), simmered up a syrup with the sharpness of cider vinegar and a hit of dark rum, then added my precious canneberges, cooking them ’til they popped. I stirred in the candied oranges, then packed it up, ready to go – getting a recipe in just under the wire.

Happy Thanksgiving!

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Cranberry Sauce with Candied Oranges

Note that the orange slices may fall apart as they get close to being done. Not to worry; they’re just going to be chopped up later. If you want, you can substitute 3/4 cup (180ml) orange juice for the water that you cook the cranberries in. I use dark rum, but whiskey, bourbon, or an orange-flavored liqueur, such as Grand Marnier or Cointreau, would work nicely in its place. You can double or triple the recipe if you wish.

Ingredients

• 1 large naval orange preferably unsprayed, or another variety, with seeds removed
• 3/4 cup (180ml) water, plus 3/4 cup (180ml) water
• 1/2 cup (100g) granulated sugar
• 1/2 cup, packed (90g) light brown sugar
• 2 tablespoons dark rum
• 1 stick cinnamon
• 1 1/2 tablespoons cider vinegar
• 1/8 teaspoon ground allspice
• 1 cup (110g) fresh or frozen cranberries

Instructions

• Lop off the two ends of the orange. With a sharp, serrated knife, cut the orange into 1/3-inch (1cm) slices.
• In a medium-sized nonreactive saucepan, cover the orange slices with cold water. Bring to a boil, reduce heat, and cook at a low boil for 10 minutes. Drain. Return the oranges to the saucepan. Cover with water again, bring to a boil, and cook for another 10 minutes. Drain and rinse with cold water.
• Return the orange slices to the saucepan, add 3/4 cup of water and granulated sugar. Bring to a boil then reduce the heat to a low boil and cook until the liquid is reduced to a thick syrup. During cooking, turn the oranges a few times in the reducing syrup so that they candy evenly.
• As the liquid cooks down, close to when there is very little in the saucepan, monitor them closely turning them frequently to avoid burning them. Remove from heat once most of the liquid is evaporated. Tilt the oranges into a colander and let cool.
• In the same saucepan, add the other 3/4 cup water, brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring to a boil, add the cranberries, then reduce the heat slightly and cook until the cranberries pop and just start to fall apart. Chop the candied oranges into little pieces about the size of peas and add the candied oranges to the cranberries. Cook for about a minute, then remove from heat.

Notes

Serving: Pluck out the cinnamon stick and serve the sauce warm or at room temperature.

Storage: The sauce can be made up to one week in advance and refrigerated. Bring to room temperature before serving.

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Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So I took the plunge and made a batch myself.

It’s very easy to make. Just slice or quarter a few fresh strawberries and within 24 hours, you can be enjoying your very own batch of strawberry apéritif!

White vermouth (vermouth blanc) is different than dry vermouth. For one thing, the botanicals used are different. Dry vermouth leans into its bitterness with wormwood, quinine, or other flavorings that keep it decidedly dry. White vermouth celebrates its sparkling-clear color with floral aromas, which can include elderflowers and citrus. While you could make this with dry vermouth, I do prefer it with the white vermouth, which in Italy is referred to as vermouth bianco.

When I took a sip of the strawberry-infused vermouth the next day, it seemed like it’d be a perfect candidate for a summery Spritz. So I mixed it with a splash of tonic water, and found it was just perfect as-is, with a handful of ice and some berries and maybe a slice of citrus in it. If you want to go full-on summer, you could replace the citrus with a slice of peach or nectarine, or maybe a few other types of berries.

Tonic water has become more of a topic of conversation lately. Brands like Schweppes are popular and readily available (and you can make your own tonic water, too), but some like to fine-tune their cocktails and apéritifs with a premium brand of tonic water. Fever-Tree, Q, and Fentimen’s are popular, but I kept mine French using Archibald, which uses gentian in place of quinine, to keep it resolutely Made in France. (Quinine doesn’t grow in France, but gentian does.) As far as I know, it’s not available outside of the country but feel free to find your own favorite where you live, and use that.

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Strawberry Spritz

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.

Course Drinks

Keyword cocktail, spritz,

Servings 1 drink

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 strawberry-infused vermouth
• 2 ounces tonic water
• quartered or sliced strawberries for garnish
• slice of orange, lemon, lime wheel, or slices of nectarines or peaches for garnish

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!)