{ 4 comments }
Posts tagged as:
Vermouth
When i began mixing cocktails at home, I was in a quandary. One of the principal tenets of my culinary training had been an emphasis on quality ingredients – to make a superb dish, begin with the best raw materials. In other words, no silk purses from second-rate pig ears. I was using good, if not excellent, base spirits – no Mr. Boston in my house – but the vermouth that was available to me, as well as to other at-home mixologists, was industrial grade, suitable for powering lawnmowers or flame throwers. (I know I’m exaggerating, but not that much.) And the thought of drinking these vermouths as aperitifs – as some in the craft cocktail movement advocated – was totally unfathomable to me. And then I discovered Vya Vermouths. [click to continue…]
Americano with a new take on a citrus garnish.
Winston-Salem: Milano-Torino.
Thankfully this isn’t the SAT or the GRE. But if you visit Campari’s site (which incidentally is repeated word for word on Wikipedia’s entry) you will discover the Americano was first called the “Milano-Torino” for Campari which hails from Milan and Cinzano, the vermouth, endemic to Turin.
The drink is straightforward: equal parts Campari and vermouth with a splash of club soda; served on the rocks. Don’t forget the garnish. [click to continue…]
{ 0 comments }
We Wineaux are an adventurous bunch – with our ears to the ground, always on the look out for the new and worthwhile, ready to go with a trend if we find it appealing. A phenomenon of the Ought Decade, cocktail culture has grown in prominence. Every restaurant and bar now offer a signature – or so they hope – cocktail menu. In our travels, we’ve come to look for either good renditions of cocktails from the past or new twists on these classics. We are fans of Drink, Barbara Lynch’s craft cocktail bar. We’ve attended classes given by Jackson Cannon, head mixologist at Eastern Standard. And we adore – yes, adore – the “Model Behavior” at The Woodward Tavern, a sublime blend of St. Germain, Hendricks gin, Chandon Brut, and cucumber foam. When the opportunity presented itself for Adam Lantheaume, proprietor of The Boston Shaker, to conduct a class for us, it became our SNSC event for April. [click to continue…]
{ 2 comments }
