Recipe: Ginger Douro

Total time: 3 minutes, plus 12 to 24 hours infusing time for the vermouth

Servings: 1

Note: From Il Grano. Infused vermouth will keep for up to two weeks.

1 bottle sweet white vermouth, such as Cinzano Bianco

2-inch piece fresh ginger, peeled

3 to 4 ounces tonic water

1 slice of lemon, for garnish

1. Place the vermouth in a nonreactive container with the ginger. Allow to infuse for 12 to 24 hours to desired taste before removing the ginger.

2. Fill a 12-ounce Collins-style glass four-fifths full of ice. Add 3 ounces of the ginger-infused vermouth, and finish with 3 to 4 ounces of tonic water. Garnish with the slice of lemon, and serve immediately.

Each serving: 138 calories; 0 protein; 11 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 8 mg. sodium.