Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Noilly Prat Extra Dry |
| 1/6 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 1/24 fl oz | Luxardo Maraschino liqueur |
| 2 dash | Boker's bitters |
Read about cocktail measures and measuring.
Review:
Well-balanced bitter-sweetness dominated by vermouth (hence the name) with faint maraschino but perhaps the most important ingredient is the most hidden, the dashes of bitters. Hence, dash well and judiciously.
History:
This cocktail first appears in Harry Johnson's 1888 New & Improved Bartender's Manual. It also features in Harry Craddock's 1930 The Savoy Cocktail Book but with a much-simplified recipe.
102. VERMOUTH COCKTAIL.
Harry Johnson, 1888
(Use a large bar glass.)
¾ glass of shaved ice ;
4 or 5 dashes of gum ;
2 or 3 dashes of Bitters (Boker's genuine only) ;
1 wine glass Vermouth ;
2 dashes of Maraschino ;
Stir up well with a spoon ; strain it into a cocktail glass, twist a piece of lemon peel on top, and serve.
VERMOUTH COCKTAIL.
Harry Craddock, 1930
1 Glass Italian or French Vermouth.
4 Dashes Orange or 1 Dash Angostura Bitters.
Stir well and strain into cocktail glass
Nutrition:
One serving of Vermouth Cocktail contains 68 calories.
Alcohol content:
- 0.6 standard drinks
- 14.27% alc./vol. (28.54° proof)
- 8.1 grams of pure alcohol
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