Place hulled, halved strawberries, vinegar and sugar in a clean jar. Stir to dissolve sugar. Seal and let macerate at room temperature for 24–48 hours, shaking once or twice. Strain through a fine mesh and press solids to extract liquid. Refrigerate and use within 2 weeks. Yields about 3/4 cup.

Cocktail assembly

Prepare ginger juice

If you don't have bottled ginger juice, grate a 1" piece of fresh ginger and press through a fine mesh or cheesecloth to yield about 0.25 oz (a light squeeze). Keep chilled.

Chill a coupe or Nick & Nora glass by filling with ice and cold water while you mix the cocktail.

In a cocktail shaker, combine Bacco (sweet vermouth/liqueur) 1.5 oz, Pisco Tabernero 1.0 oz, fresh lemon juice 0.5 oz, strawberry vinegar 0.5 oz, fresh ginger juice 0.25 oz and simple syrup 0.25 oz.

Add a large handful of ice to the shaker (approximately 4 oz by volume). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Discard ice and water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

Garnish with a whole small strawberry on the rim or a strawberry slice floated on top, and a thin ginger slice. Optionally finish with a small sprig of micro basil or mint for aroma.

Serve immediately.