From David Lebovitz
Garnish: strawberries, lime wheel, or slice of orange, lemon, nectarine, or peach
Measure the infused-vermouth and tonic water into a footed goblet.
Add a handful of ice and stir gently.
Garnish with berries and citrus (orange, lemon, lime, nectarines, or peaches).
To make the infused vermouth: (1) slice or quarter 8 medium strawberries; (2) add 1½ cups (375 ml) dry vermouth to a clean jar with strawberries and shake gently; (3) let stand 24 hours, shaking occasionally. The strawberry-infused vermouth will keep for a few days at room temperature or for a few weeks in the fridge. The strawberries can be left in or removed (they're delicious to eat).