Jon Howard, the head bartender at Henley in Nashville, remembers enjoying strawberry shortcake on summer Sundays growing up, and even though he admits most of the ingredients were store-bought, it was always the highlight of the week (and his grandfather’s favorite dessert). His drink mixes Carpano bianco vermouth with strawberry vinegar, sugar, lemon peel and a whole egg, served up and garnished with a strawberry slice.
- 2 ounces Carpano bianco vermouth
- 1/2 ounces simple syrup
- 1/4 ounce strawberry vinegar
- 1 lemon peel
- 1 whole egg
- Garnish: dehydrated strawberries
- Garnish: lemon oil
Add all ingredients into a shaker, starting with the egg, and vigorously dry-shake (without ice).
Fill the shaker with ice and shake again until well-chilled.
Strain into a chilled cocktail glass.
Garnish with 3 dehydrated strawberries and a few drops of lemon oil.