Posts Tagged 'Vermouth'

Jason Littrell from Death & Co. in NYC was challenged by Liquor.com to create a couple of cocktails to honor the athletes of the Vancouver 2010 Winter Olympic Games. This is one of his creations:

Citius, Altius, Fortius

INGREDIENTS:

• 2 oz Bluecoat Gin (US)
• .5 oz Noilly Prat Dry Vermouth (France)
• .5 oz Martini & Rossi Sweet Vermouth (Italy)
• 2 Dashes The Bitter Truth Orange Bitters (Germany)
• Teaspoon Kubler Absinthe (Switzerland)
• Teaspoon Crown Royal Whisky (Canada)
• Teaspoon simple syrup (1 part sugar, 1 part water)

Garnish: Orange wedge

Glass: Cocktail

PREPARATION:

Add the ingredients to a mixing glass filled with ice and stir. Serve the drink in a cocktail glass with an orange wedge.

via Gold Medal Cocktails – Featured Articles — Liquor.com.

From Brian Miller at NYC’s Death & Company:

Jane Russell

• 1 1/2 oz Russell’s Reserve Rye
• 1/2 oz Rittenhouse Rye (bonded)
• 1/4 oz Carpano Antica Sweet Vermouth
• 1/4 oz Grand Marnier
• 1/4 oz Benedictine
• 1 dash Chocolate Bitters

Stir & strain into a coupe glass and garnish with an orange twist.

Oh Gosh! uses the Celery Bitters in the Le Martini Dijonnais

• 1½ oz mustard liqueur
• ½ oz dry vermouth
• 1 bar-spoon gin
• 2 dashes celery bitters
• Stir all ingredients with ice and strain in to a chilled cocktail glass.

Le Martini Dijonnais » Cocktail adventures at Oh Gosh!.

Quince Martini

Adapted from Quince restaurant, San Francisco.

• 1 ounce chamomile-infused gin (see instructions)
• 3/4 ounce Dolin dry vermouth
• 3/4 ounce. Dolin Blanc vermouth (see Note)
• 1 to 2 dashes bergamot tincture or The Bitter Truth Lemon Bitters (see Note)
• 1 lemon peel for garnish

Instructions: Combine all ingredients, except lemon peel, in a mixing glass or metal shaker. Add ice and stir until thoroughly chilled, about 30 seconds. Strain into a small, chilled cocktail glass. Using a vegetable peeler, peel a lemon peel, squeeze it atop the cocktail, rub it around the glass rim and drop in.

Chamomile-Infused Gin: Place some dry chamomile flowers (be sure they are pesticide-free) in the gin and give a couple of shakes to mix it in. Let sit for 30 minutes. Strain through a fine strainer or cheesecloth.

Bergamot Tincture (Makes one cup):

• 3 to 4 bergamot oranges
• 1 cup overproof vodka or neutral grain spirit

Grate off the skin of the fruit using a Microplane or other very fine grater, removing the rind but none of the white pith. Place into a sealable jar with the vodka or spirit. Let the mixture macerate for at least… Read more