Archive of ‘Dry Vermouth’ category

New Moon, Moonshine cocktail

Moonshine, even the best of it, provides today’s cocktail makers with the same challenges Prohibition era bartenders faced: How to compound a drink both masking and revealing an un-aged spirit. We’ve done this with a martini approach, using a touch of cucumber, and a flavorful and chewable mint garnish. New Moon  1 1/2 ounces moonshine […]


London SE4, gin cocktail

For those wondering about the names of recipes from London Cocktail Week, let us explain: We’re using the Royal Mail postal codes for London, a nod to all things English. Our creation today uses an unusual product, malt extract, as a rim garnish. Some very delightful people from Muntons, manufactures of malt used in brewing […]


Bourbonski. bourbon cocktail

Craft distilling is expanding rapidly and, it seems, globally. In the U.S., most major cities are home to small-scale pot or column still operations making unique gin, vodka, rum, and whiskey. This drink is in anticipation of craft whiskey distilling expansion into Poland. We see this as a “brown spirits” martini. Bourbonski  1 1\2 ounces […]


Aprini, martini cocktail

The fruit industry has a ball crossing, recrossing, and criss-crossing the plum and apricot, two varieties of fruit that, really, seemed so happy on their own. We now have hybridized plumcots, pluots, apriums and varieties thereof. We mention all this to show you what we’ve decided to avoid. This drink recipe calls for a small […]


Loch Lomond, scotch cocktail

Belt on your kilts, laddies and lassies, we’re going to pour out a wee touch of Scotland to alert you to the September 18 vote on Scottish independence. If the vote is a big yes, some single-malt drinking pundits have predicted a jump in the price of scotch. Sad news indeed, to completely misquote General […]


Black Devil, rum cocktail

The newer recipes for a Black Devil call for dark rum, but we find the lighter rum allows the vermouth to show through in this very simple mix. The olive garnish gives the drink its name. Black Devil 2 ounce light rum 1/2 ounce dry vermouth Pour rum and vermouth into a mixing glass with […]


Gibson, martini cocktail

The first time I ordered a Gibson was in a bar in New York. It was served in a larger-than-normal martini glass and garnished with a single cocktail onion. A few minutes later, another customer walked in and ordered a Gibson. The bartender served him a glass garnished with 3 onions. “Why does he get […]


Vermouth Cassis, vermouth cocktail

I drank my first Vermouth Cassis at an outdoor table in a small Paris restaurant. It was a warm summer evening, the light was almost gone, and the menu promised rosemary roasted chicken. Vermouth Cassis was and is a perfect and simple drink for savoring such before-dinner moments. Vermouth Cassis 1 1/2 ounces dry vermouth […]


Allies, a D-Day cocktail

Here’s a cocktail effort to honor the Allis of World War II. Odd how Prohibition and world wars contribute so much to naming cocktails. A first reading of the ingredients would seem to place the finished mix in a stemmed cocktail glass, instead of an old-fashioned glass, but the deeper glass allows serving it over […]


Say what? Negroni Week cocktailtini

Welcome to Negroni Week, a celebration of the gin, Campari and sweet vermouth cocktail created more than 100 years ago. During this week we’ll offer different riffs on the traditional drink, and other Campari-influenced cocktails. To start, we’re going for something completely different — a martini-like recipe. We used Moody June gin from Bone Spirits […]


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