Wow. It seems I have discovered this vermouth cocktail just in time! It is a sad irony of my ever-aging life that my cocktail preference has grown toward less mixers and juice while at the same time I am more intolerant of the alcohol itself. Imbibing any more than three drinks night and I am saying goodnight early and arranging the bottle of Motrin on the bedside table for easy access. I no longer drink alcohol “to get drunk” or even tipsy. Drinking games? Ha!. (Gratefully, I have hit the age where I don’t consider this sacrifice a big problem.)
I should feel grateful. My drinks of choice these days are very inappropriate, not to mention dangerous, for drinking games. Can you imagine alcohol toxicity a game of “Quarters” played with a Negroni would have induced? If I had to take a shot of a Manhattan every time I had to admit to never having done something in some place with some kind of something while playing “I Never”, I would have surely gone to the ICU.
Forced by advanced age to consume fewer cocktails, I must insist each one counts. A fixed alcohol allotment makes it essential that each mixture isn’t too sweet, watered down, frilly, fruity, icy, or mostly soda water. I want cocktails to sip and savor, not gulp and chug. A vodka cranberry is not going to cut it anymore. (Vodka period has an uphill battle for my appreciation these days.)
A perfect cocktail has to have that classic balance. A spirit, a liqueur, an acid, some sweetness, and the most important part, a bitter. How nice for us that vermouth has all of these elements in a single pour!
I’ve been obsessing about a premium sweet vermouth called Carpano Antica which is about as good as vermouth has a right to taste. Perfectly balanced and flavored with notes of licorice, herbs, figs, cocoa, and sweet cinnamon yet it is bone dry without a hint of any cloying aftertaste. Its ridiculous how good this stuff is. Throw away that dusty bottle of Martini and Rossi.
Its worthy of sipping all on its own but a Manhattan or Negroni made with Carpano Antica is pure joy. I used to think it was the whiskey spirit that made the difference where these cocktail elixirs were concerned but… its the vermouth.
Vermouth Cocktail
I’ve been enjoying Carpano Antica mixed into a classic vermouth cocktail. As an aperitif it pleases a discerning palate with its complexities and won’t have me excusing myself to go to bed too early if I have two. Whats more, it sets up your appetite for the meal ahead instead of squashing it, which is the whole point of cocktails, right?
This is what you will need:
- 2 oz. premium sweet vermouth. Please try for Carpano Antica these days.
- 1/4 teaspoon kirsch or Grand Marnier
- 2 dashes Payschaud's Bitters
- Lemon peel for garnish (not optional)
This is how you make it:
- Combine ingredients in a mixing glass. Stir well until chilled, about 45 seconds. Strain into chilled cocktail glass. Twist lemon peel over drink and use as garnish.
Yes, each beverage needs to count.
Bourbon is my base of choice these days – I usually save the rum for making vanilla extract.
I think I would take my age & my more discriminating tastes over my youth and my very indiscriminate choices any day. (Not that I have a choice…)
Bourbon is my drink of choice as well. For medicinal purposes only, of course.
LOL at your “Quarters” mention…my youngest sister (and her cohorts) put tons of dings in our family dining room table when my parents left her home alone one weekend. Those were the days. Gorgeous drink and I’ll have to spring for some premium vermouth.
Did those dings end up becoming a cherished part of the table? If our tables could talk…wow.
Kindred spirits, so to speak. I too find that every drop must count. It’s an age thing I guess. Long gone are the all nighters, and the dreadful chug a lug. But that is alright. Youth, as they say, is wasted on the young. The older I get the more of a real appreciation I have developed for fine spirits.
What a classic you have presented. I enjoyed reading your comments about Carpano, or what a dear friend (and cocktail lover) calls “my beloved Carpano.” A fine vermouth indeed. I am a Cocchi fan, but far be it from me to deny a man his vermouth of choice.
I must comment on your extraordinarily evocative photographs. They remind me of having a drink in the gorgeous bar of the Four Seasons Clift in San Francisco – all dark, woody and old school. Very old school. Thank you, Trevor.
Ah, “Kindred Spirits” sounds like a lovely drink name doesn’t it? I will keep some Cocchi on deck for next time but I too consider the Carpano ‘beloved’. I just opened a Cocchi Americano and I’m casting about for ways to enjoy it. Any ideas?
I’m in love with those glasses and the lemon ribbon.
Thank you Angela! They are some glasses I haven’t broken out to use in a VERY long time.
This looks perfect for a Thursday cocktail!
Any day is a great day for a Thursday cocktail IMHO!
Love love your photos, and those glasses are sexy old school! Now in my 30’s, I’ve discovered a love for the crafted cocktail instead of all the sugary “just 21” drinks!
Cheers~
Tiffany @thymeoftaste
Truth be told I have a bit of a hangover right now but it is a testament to your lovely photos that this post actually makes me want a drink despite that. Really, truly.
Gorgeous photos, Trevor. You’ll have to fill me in on the shoot.
There is no other way to make a proper Negroni – you have to use Carpano. Looks like you have joined the Carpano Snobs Anonymous Society!
I prefer to think of it as ‘high expectations’ rather than snobbery! But yes, there is always a bottle of it in my fridge ready for a Negroni and, of course, this vermouth cocktail.