It’s Mixology Monday! Er, Tuesday in my case. But it’s still Monday one time zone over, which is close enough for bartender time. Vidiot at Cocktailians hosts this month, choosing the theme of vermouth:
[…] if your sole experience is of vermouth from dusty, warm half-empty bottles that have moldered away on a back bar since the Carter Administration, you aren’t going to like vermouth very much. One can even buy ridiculous products to atomize it in your drink. But that’s not necessary, and if you go down that road, you’re missing out on a great ingredient. […]
So: your challenge, should you choose to accept it, is to present a delectable vermouth cocktail for us all to drool over. Sweet/Italian or dry/French vermouth are fair game of course, as are quinquina, aperitif wines like Pineau des Charentes, or for that matter any fortified, aromatized wine such as Lillet (red or white), or Dubonnet (ditto.) Have fun, and leave the link in the comments to this post by midnight PDT (no, not this PDT) (3am EDT) Tuesday, October 27th. In other words, you have a little over a week to get it done, and as long as you submit it sometime by Monday, you’ll get in under the wire. I look forward to the results!
My drink for this month is no great shakes for originality, but it’s a tasty little number adapted from the classic Boulevardier as described in Ted Haigh’s indispensable Vintage Cocktails and Forgotten Spirits:
1.5 oz rye
1 oz Campari
1 oz sweet vermouth, preferably Carpano Antica
Stir over ice and strain into a cocktail glass. The drink is traditionally made with bourbon. I prefer the added spiciness of rye in this drink, so that’s how we serve it at Carlyle. Here it’s garnished with a rye-soaked cherry, a jar of which I set aside while they were in season this summer.
One nice thing about this drink is that the ingredients are totally accessible. Not every bar will have them, and not every bar will be taking care of its vermouth, but in an above average place the bartender should be able to make a Boulevardier with no problem. If you like Negronis and like whiskey, I recommend giving this one a try.