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Stir & Strain

sweet vermouth

We Forgot About the Italians!! The Negroni

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We all know a certain “holiday” is tomorrow, however I grew up in a predominantly Italian-American neighborhood (I even speak Italian, albeit I’m pretty rusty now, but I did study it for 7 years and can basically read it still) and two days before after St. Patrick’s day is St. Joseph’s Day. Now, as I have been without religion going on almost 20 years, I really don’t know (remember) much about the man, or what the holiday is about, not unlike St. Patrick as well (snakes and stuff, right?), but since I know that the 19th was another “holiday” or saint’s day or… there’s a lot of specific information that is becoming increasingly apparent to myself, and to you, that I am oblivious of… anyways, let’s make a drink to commemorate the oft-overlooked saint with a classic “Italian” (I’m sure this is disputed somewhere) drink, the Negroni. Hey, this means TWO celebratory reasons to drink this week. You’re welcome.

1 oz Campari
1 oz Gin
1 oz Sweet Vermouth

orange slice for garnish

In a rocks glass with ice combine all 3 ingredients. Garnish with the orange slice. Salute!

Bitters, Stocking Up and a Manhattan

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I happen to work at a place that sells a lot of high end supplies and food and bar stuff here in Southern California. I own way more crap in my kitchen than I need due to the employee discount, however, it seems that I am lacking in the bar mixer ingredient department. Since I’ve set out now to become more active in learning about cocktails, I did a big stock up today. Falernum (how was I making Tiki Drinks without this stuff?), Fee Brothers: maraschino syrup, orange bitters, mint bitters, some luxardo cherries. Sweet! Now I have a couple more layers to work with here. Except.. what do I do with the bitters?

Well, I guess one should taste all of their ingredients first.

Unfortunately I tried the luxardo cherries first and decided I’d try the rest later as these were the most amazing things I’ve ever tasted. And I had to try a Manhattan with one of these little jewels resting in the bottom of my glass.

I am not 100% sure on the exact proportions of how much sweet vermouth really should go in here, but the recipe below is what I usually follow.

2 oz Rittenhouse Straight Rye 100 Proof
1 oz Sweet Vermouth
2 Dashes of Peychaud’s Bitters

1 Luxardo Cherry for garnish

Add a the cherry to the bottom of a chilled cocktail glass. Stir ingredients in a mixing glass filled 2/3 way with ice. Strain into the cocktail glass.

This Rye has a lot of sweet nose to it but is surprisingly not as sweet as I expected when straight up. Luxardo cherries also are not as cloyingly rich as you would expect. Even though as you strain one out of that dark, luxurious syrup in the jar, all you can compare it to is those maraschino cherries on your ice cream until you taste it. This is restrained sweetness. I feel like the sweet vermouth is what adds all the …sweetness (really am at a loss for another word here) to the drink. With a bourbon I would use less sweet vermouth, but here the proportions balance out. And at the end you get a nice boozy cherry.

 

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