Serious Eats: Recipes
A little bit of pickled ramp brine brings an earthy, slightly sweet onion flavor to this classic cocktail. Make sure to use a fresh bottle of vermouth, and store your vermouth in the fridge for no more than a month.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
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