1 Glass Italian or French Vermouth. (2 oz Carpano Antica)
4 Dashes Orange or 1 Dash Angostura Bitters. (4 Dashes Angostura Orange Bitters)
Stir well and strain into cocktail glass.
Well, that certainly is very literally a Vermouth Cocktail!
Not sure what else to say about it, but that is what it is.
It is tasty, if you like whatever Vermouth you are using. And it would definitely suck mightily with a not very tasty Vermouth. Fortunately, I am very fond of Carpano Antica Italian Vermouth, so had no trouble tossing this back.
I would say, it really isn’t all that necessary to give this a long stir, especially if your Vermouth is already chilled.
Which reminds me, sometimes I get the odd question about where to keep opened bottles of Vermouth.
The sad fact is, the best place to keep open Vermouth is the refrigerator. It will quickly oxidize and lose herbal complexity after it is opened if kept at room temperature.
Not sure if I would go so far as to agree with Kingsley Amis’ argument that a man needs his own refrigerator, but at least come to some sort of understanding with your significant other about those stray bottles of Syrup and Vermouth.
And if you don’t go through a lot of Vermouth, do try to buy 375ml bottles, if it is possible, especially of Dry Vermouth, and maybe have only one bottle of French and one bottle of Italian style vermouths open at one time.
One thing I have found is that Dry Vermouth makes excellent cooking wine and braising liquid, which helps turnover, at least in our house. I’m always deglazing pans and such.
I haven’t ever figured out any culinary use for Sweet Vermouth, so perhaps a brace or two of “Vermouth Cocktails” every so often wouldn’t be a bad thing.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.