This sweet and tart cocktail elevates vermouth bianco’s abundant botanicals and spices to create a delicate and aromatic drink with flavors of vanilla, citrus, and fresh berries. As vermouth cocktails go, this one simple and batch ready for your next gathering. At Apothecary in Dallas, bartenders use a centrifuge to clarify infusions and prevent separation. But at home, you can use a specialty enzyme called Pectinex (you can find it online) and coffee filters to give you the same high-quality results.
Serves 18 to 20
1 cup red raspberries
1 cup black raspberries
1 (750-milliliter) bottle bianco vermouth
¾ teaspoon Pectinex
Lemon peel for garnish
Special equipment: 4 coffee filters
- In a blender, puree berries, vermouth, and Pectinex. Layer 4 coffee filters in a chinois strainer over a large pitcher; let drip until all liquid has passed through, about 3 hours; do not press the blended mixture before discarding all solids.
- To serve, fill a highball with ice. Add 1¼ ounces infused vermouth, top with soda, and garnish with lemon peel.
Recipe ByTanner Agar and Greg Huston from Apothecary in Dallas, Texas