Wine Berry Glaze

Measure out 1 teaspoon of cornstarch and place it in a small mixing glass or heatproof vessel. Add 2 tablespoons of cold vermouth to the cornstarch and stir until the cornstarch is fully dissolved with no lumps.

Pour the remaining vermouth (approximately 3 ounces) into a small saucepan and set the heat to medium-low. Allow the vermouth to warm gently without bringing it to a full boil.

Add 1 tablespoon of steak sauce to the warmed vermouth in the saucepan and stir to combine. Allow the mixture to heat through for one minute, letting the flavors meld together.

Slowly pour the cornstarch-vermouth slurry into the warm saucepan while stirring continuously with a whisk or spoon. Keep stirring to prevent any lumps from forming as the mixture begins to thicken.

Continue to cook the mixture over medium-low heat, stirring constantly, until it reaches a smooth, glossy glaze consistency. Remove the saucepan from heat once the desired thickness is achieved.

Allow the glaze to cool to room temperature before transferring it to a tall glass filled with ice. Stir gently to integrate any settled layers and ensure even texture throughout.

Taste the finished drink and adjust balance by adding a few additional drops of steak sauce for more savory depth or a small splash of vermouth to lighten the body. Garnish with a citrus twist or herb sprig if desired and serve immediately.