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A Spontaneous Libation for your Consideration

Hot Vermouth

Created and posted by RanjiniBose.
1 part Lemon juice
2 part Simple syrup (rosemary-infused)
4 part Sweet vermouth, Martini & Rossi
1 ? Water (hot; to taste)
Instructions

Use a glass or ceramic mug. Build everything but the hot water, then add as much hot water as you'd like, depending on taste. No garnish yet...maybe lemon zest or a lemon twist.

Notes

I used Martini & Rossi, but I bet it would be good or even better with a different brand.

History

Based on the hot toddy; created because I wanted something hot and boozy to drink

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From the Knowledge Vault

Mashbills, Geeky Information and Resources

This is the last installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

As a note, I can’t claim credit for any of this. This section is the work of a couple of users on the StraightBourbon.com website, mainly Josh, Oscar and a guy named Taanstafl2 – and see the note just below. But it’s too important to leave out even if it’s a bit more advanced.

For mashbills, I referred to The Book of Bourbon and Other Fine American Whiskeys by Regan & Regan, 2009, unless otherwise noted. Barton, WT, and Dickel are noted as approximate.

I use the format: Distillery Brand Name (%corn/%rye or wheat/%malted barley). This is a breakdown of "macro" distillers. Wondering what the different char levels look like? This is a good illustration.

Recent Additions

  • Halliday — Cognac, Pear liqueur, Cynar 70, Bitters, Pomegranate juice
  • Sørensen — Aquavit, Aromatized wine, Celery bitters, Lemon juice, Rich simple syrup 2:1, Cucumber, Cucumber peel, Lemon peel
  • Retirement — Gin, Cherry Liqueur, Framboise, Bitters, Pomegranate juice, Sea salt
  • Cattle Drive — Cognac, Crème de Violette, Averna, Bitters, Pomegranate juice
  • Chicagovardier — Herbal liqueur, Amaro Abano, Sweet vermouth

Recent Discussion

  • Re Suzerac, 4 days ago Artur B commented:

    Reduce Suze, increase Rye.

  • Re Save the Last Dance, 6 days ago flickerdart commented:

    Made this with Smith & Cross rum standing in for the Appleton. I think the charred flavor kind of takes over unfortunately, but the concept feels sound: a dry baking spice bomb.

  • Re Chicagovardier, 6 days ago Shawn C commented:

    Surprisingly, despite not having any real base spirit, this Boulevardier inspired riff works. Admittedly, I don't find Malort horribly bitter, and I use it as a single note bitter and drying agent for overly rich cocktail recipes. Also my bottle is now 2+ years old so it could be losing some wormwood intensity even in a dark cabinet. The Abano provides a slightly earthy, herbal connection to the wormwood and red berry/grape of the vermouth. It is an extremely dark brown.

    Note: I grabbed the wrong bottle of amaro out of the cabinet the first time, Amaro di Angostura. While it sort of worked, the flavor was thinner and did not connect things as well.

  • Re Pearl Handle Gun, 1 week ago yarm commented:

    Hibiscus cordial? Is that like a hibiscus tisane/tea syrup or is that Sorel Liqueur or other? From the recipe, it looks like it needs to be as sweet as a liqueur to match all that citrus acid.

  • Re Hurly-Burly, 1 week ago yarm commented:

    I forgot that this one was "mine" -- I always attribute the initial idea to Paul Manzelli at Bergamot in Somerville, MA, who made me a 5 part Hoop La riff that I felt needed a little work. I went home and made it again but dropping the orange liqueur to what's published here.