1. Add sliced strawberries, vermouth and simple syrup to a cocktail shaker. Muddle the strawberries, really trying to break them down as much as possible but stop before boredom sets in. Add the gin and balsamic vinegar (be careful not to add too much vinegar—if necessary, pour the amount into a cocktail jigger first, then add). Add ice and shake well, until contents are well-chilled and the strawberries break up even more. Pour into 2 coupe glasses. Attach a strawberry to the rim of each glass and after slapping the basil leaf once to help it extrude its oils, float one atop each drink.

For the Strawberry-Basil–Black Pepper Simple Syrup

1. Bring the water and sugar to boil in a medium saucepan over medium-high heat. Stir to be sure until all the sugar dissolves. Add the basil, strawberries and peppercorns. Reduce heat and let contents simmer for 20 minutes. Strain, pushing the berries through the strainer with the flat of a spoon to get the most liquid out you can without making the syrup chunky. Let cool. Simple syrup will remain good for at least a week when stored covered in the refrigerator.