A flavorful, food-friendly Martinez/Martini riff that highlights the namesake strawberry and pairs it with other complementary flavors 🍓 The strawberry liqueur provides ripe strawberry flavor that works very nicely with the botanical and spice notes in the gin blend and the spice and fruit notes in the Sweet Vermouth while the balsamic reduction adds a zippy tart note while also adding a more nuanced sweetness to the strawberry flavor. The Spanish brandy contributes subtle notes of nuttiness and the bitters add small notes of black pepper and rhubarb 1 oz Gin (London Dry or New American style; Monkey 47 and its complex botanical profile is really nice here, but Four Pillars, St George Botanivore, Beefeater all would also work) .5 oz Old Tom Gin (older style of gin with a bit less juniper and a more rounded flavor; Scofflaw, Hayman’s are both good options) .5 oz Spanish brandy (Cardenal Mendoza, Lustau, etc) .5 oz Sweet Vermouth (Cocchi di Torino works well) .25 oz Strawberry Liqueur (Giffard) .25 oz Balsamic Reduction (heat balsamic vinegar on medium heat until the volume has reduced in half and consistency has thickened a bit) 1 dash Rhubarb Bitters (Crude, Fee Brothers, etc) 1 dash Bitter End Chesapeake Bay Bitters (the black pepper and bay leaf notes are nice) Stir with ice and strain into a chilled coupe. Garnish with a lemon twist (express essential oils over drink first). Also, recommend checking out Fiona Apple’s new album, Fetch the Bolt Cutters (line from standout song Heavy Balloon contributed drink name)