Vermouth, Dry

I've been using a Lillet Blanc to sub in for Vermouth - similar profile, but less "vermouthy." Previous to that, I preferred Dolin. I want to try Imbue's Bittersweet vermouth (http://cellar.com/136552/imbue-bittersweet-vermouth-nv). I find Noilly Prat and Martini to be too forward for martinis.

The Obituary

2 ounces gin
1/4 ounce dry vermouth
1/4 ounce absinthe or pastis (Pernod)

Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.

Via http://www.seriouseats.com/recipes/2011/02/the-obituary-cocktail...

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Satan's Whiskers

Satan's Whiskers

This tastes like a screwdriver gone wrong, and not in a good, interesting way. Perhaps eliminate the OJ and up the bitters?

1 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce orange liqueur (try Grand Marnier or orange curaƧao)
1 ounce fresh-squeezed orange juice
1 dash orange bitters

Combine the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass.

Via http://www.thekitchn.com/the-9bottle-bar-recipe-the-satans-whisk...

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DIY Vermouth

Vermouth

I vaguely followed this recipe: http://www.winemag.com/Wine-Enthusiast-Magazine/April-2008/Homem... using a pretty awful white that was left at our place at some party.

1/2 bottle white wine (I used the rest for cooking)
5 juniper berries
2 springs fresh rosemary
1/2 tsp herbs de provence
1/2 cup young brandy or eau-de-vie (I used some leftover juniper edv from our Italy trip to really go all-in on the botanicals)

Toast the herbs, then add the wine and bring to boil. Take off heat, cover and leave steeping overnight.
Strain, add the brandy... done.

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Mate-ini

Mate-ini

Infuse the gin (or vodka) with 1 Tbsp dried mate tea using nitrogen cavitation. Allow to degas.

Make a martini

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Mint Julep Manhattan

Mint Julep Manhattan

A juleped Manhattan or Old Fashioned

4 parts Mint Julep Makers Mark (or 3 parts bourbon mized with 1 part simple syrup muddled with mint)
2 parts Cognac
1 part sweet vermouth
1 part dry vermouth
Dash Peychaud's bitters

Garnish with a cherry and a sprig of mint.

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Martini

Martini (w steak in the background)

After going all-in with the "bow in the vague direction of France" portion of vermouth, I actually believe a good balance of gin and vermouth creates the perfect martini.

3 parts gin (see below)
1 part dry vermouth (Dolin, or sub in Lillet Blanc)
1 dash olive brine

Shake with cracked ice, strain and pour into a cocktail glass.

Garnish with an olive or two on a skewer, or cocktail onions for a gibson. The Columbia Room serves their signature martini with a twist and a dash of orange bitters.

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