This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla.
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Skip sugary frozen fruit drinks this summer, and try this chilly spin on the classic Negroni cocktail.
In hot weather, you'll want to batch up this sophisticated frozen cocktail.
High-proof bourbon meets its match with bitter Punt e Mes.
Think you don't like mezcal? Try this cocktail and you might change your mind.
Flavorwise, this cocktail is somewhere between a traditional Martinez and a Martini.
An Irish spin on a vintage cocktail recipe that originally called for bourbon.
This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.
This variation on the classic Chrysanthemum cocktail uses a Yellow and Green Chartreuse combination in place of Benedictine, and subs in bitter Malört in place of the more traditional absinthe.
This classic drink, published in Hugo Ensslin's 1916 book, Recipes for Mixed Drinks has no gin or whiskey. Instead, dry vermouth is the main ingredient.
In contrast to tough guy Andrew "Old Hickory" Jackson, this classic vermouth-based cocktail is a smooth operator.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style.
The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone.
Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors.
This cocktail, conceived by Audrey Saunders of Pegu Club in New York, is a tasty tipple for any fall festivity. Mix up a quart batch of this spicy-sweet sipper and forget about it while you enjoy your guests.
Kevin Schulz of Bridge Bar in Chicago tried a sour ale, vermouth, and Coke cocktail in LA that led him to create The Coked-Up Monk, his own "flip" on the concept, with the addition of an egg white fizz and whiskey.
A good gin contains floral elements in its mix of botanical flavors, and the creme de violette nicely calls the floral notes to the fore.
A light celery-based cocktail inspired by the gin and tonic, from Chris Ronin of Manhattan's Northern Spy. It's refreshing, bitter, and just a little tart.
This bourbon and Cynar cocktail is rich and strong, with a touch of citrusy sweetness balanced by a nice bitter finish.