A dry vermouth drink adapted from Hugo R. Ensslin’s Recipes for Mixed Drinks, published in 1917 and from Andrew Jay Ripley of Cotton & Rye of Savannah, Georgia. While you can choose to substitute your bitters of choice in these drinks, Ripley is adamant that this particular brand of vermouth makes the drinks what they are. He also suggests to keep it cold, people—vermouth needs to be refrigerated. Says Ripley, “Vermouth is wine—usually a white wine base with added botanicals, fortified with a stronger alcohol, and then there’s a bit of sugar to give it body. A lot of people have an aversion to vermouth because they are actually drinking rotten wine.” Refrigerated, vermouth keeps for a couple months. Now we know why our homemade Negronis have been so foul.
recipe 
yields
1 cocktail
2 ounces Mancino Secco vermouth
¾ ounce Bénédictine
½ eyedropper St. George absinthe
1 dash SAVoy Society orange cinchona bitters
Orange peel, for garnish
Ingredients
steps
- Stir ingredients with ice for 30 seconds.
- Strain into chilled coupe glass.
- Garnish with orange peel.
Rotten Grapes
Keep it cold, people—vermouth needs to be refrigerated. Says Ripley, “Vermouth is wine—usually a white wine base with added botanicals, fortified with a stronger alcohol, and then there’s a bit of sugar to give it body. A lot of people have an aversion to vermouth because they are actually drinking rotten wine.” Refrigerated, vermouth keeps for a couple months. Now we know why our homemade Negronis have been so foul.
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- adapted from Hugo R. Ensslin’s Recipes for Mixed Drinks, 1917 and from Andrew Jay Ripley of Cotton & Rye of Savannah, Georgia.
