Soak hulled and sliced fresh strawberries in unaged brandy for two days, then strain.
Make caramel, then stir in the strawberry-infused brandy.
Add rosé, herbs, bitter orange peel, ginger, gentian, wormwood and vanilla.
Mix the infused port and more rosé with the brandy caramel syrup and chill. Strain the vermouth and bottle it.
Mix the vermouth with gin or vodka in a Fifty-Fifty martini, or serve in a rocks glass over a large piece of ice.