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Improved Vermouth Cocktail
An alluringly complex blend of bittersweet, herbal and fruity components that results in a cocktail greater than its parts
John CARR
14th July at 14:15
Mixing it up with the vermouths now, Cocchi storico made this very luscious and dessert-like. Reminiscent of a Muscat with raisin and honeyed qualities. Delicious!
16th May at 12:26
Also good ‘reversed into a Manhattan’ by adding a nice splash of rye ;)
13th March at 11:24
Added 7.5 ml gin which opened up the flavour and took out some of the sweetness. In the absence of choc bitters used 2 dashes bokers and one orange.
28th March at 12:20
Still playing with this one… now with chocolate bitters to hand... chocolate only allows the amari to shine, adding small amounts of bokers and orange bitters adds depth and more late night feel, to suit the mood.
11th February at 05:03
What would be a good substitute for braulio? Abano, nonino?
29th February at 08:34
I would recommend the remarkable Montenegro Amaro - 10 ml. It elevates the experience; also it is great on the rocks.
10th February at 04:32
I love all these ingredients, but in my opinion the parts are better than the sum.
9th February at 17:15
Absolutely delicious combination of flavours. A new favourite, thank you.