At Charleston’s newly opened restaurant Vern’s, co-owner and beverage director Bethany Heinze has made it her mission to create cocktails specially catered to the season. Vern’s summer vermouth highball features fresh and organic ingredients that will elevate your at-home mixology experience.
Curated with bianco/blanc style vermouth, lime juice, and sparkling water, this low-fuss cocktail will impress your friends at any warm weather gathering.
3 ounces bianco/blanc style vermouth
¾ ounces herb syrup (recipe follows)
¾ ounces lime juice
Garnish: mint, basil, lime leaves, or flowers.
3 fresh mint bunches
Handful of fresh basil leaves
2 cups sugar
- Make the herb syrup: Combine sugar with 2 cups water in a small saucepan and bring to a boil. Once sugar dissolves, add herbs, and remove from heat. Let steep, covered, for 20 minutes. Strain syrup into quart container. It will keep up to 2 weeks in the refrigerator.
- Make the cocktail: In a cocktail tin, combine vermouth, herb syrup, and lime juice and shake together to emulsify. Strain over crushed ice in a highball or collins glass and top with sparkling water.
- Garnish with mint, basil, lime leaves, or flowers.