Gin and vermouth are probably the most-used ingredients when you’re making a lot of vintage or classic cocktails. There are very high-end vermouths, and very low-end vermouths. I aim in between, and have found Noilly Prat to provide a good compromise between flavor and cost. If you have at least a rudimentary bar going, you probably have some vermouth. And it probably isn’t refrigerated. Not a problem, unless it’s been opened, in which case, throw it away. Better yet, go buy a new bottle, open it, smell it, and then smell the old, open, unrefrigerated bottle. See? Now throw the old one away, and put the new one in the refrigerator. You should do this with any wine-based aperitif, such as Dubonnet or Lillet, as well.
1/4 French (white) vermouth
1/4 Italian (red) vermouth
1/2 dry gin
2 or 3 crushed strawberries
Combine ingredients in a shaker with ice; shake and strain into a chilled cocktail glass.
Entirely unlike the Blood and Sand cocktail, this drink does not rise above the sum of its parts. It tastes like gin and vermouth, with little chunks of strawberry that add only a very marginal amount of flavor. It’s not a bad drink, but not an especially good one, either. Three livers.