Cocchi Vermouth di Torino apéritif

I have a serious case of the Februaries. Can't shake 'em. I have ordered Indian take-out for dinner two of the past few nights. Three nights out of the past week if that statistic makes the case for restraint. And believe me, it did take restraint.  To my credit, I once branched out and ordered a new (to me) dish. I guess what I am trying to say is that I am not completely in a rut. But it is February. 

Did I mention it's also Monday?

Now seems like as good a time as any to introduce you to my favorite aperitif, Cocchi Vermouth di Torino. Have you tried it? This red vermouth follows the regional tradition of fortifying Moscato wine. Initially sweet and subtle, the finish is slightly bitter and earthy. I like the add a few dashes of Angostura bitters for a deeper, more complex flavor. Fragrant lemon peel rounds out the aperitif. It's as simple as that. 

Cocchi Vermouth di Torino apéritif
4 dashes Angostura bitters
2 ounces Cocchi Vermouth di Torino
lemon peel to garnish

Combine Angostura bitters and Cocchi Vermouth di Torino over ice. Stir until chilled. Serve over ice in an old-fashioned glass. Garnish with a generous lemon peel. Orange peel would also be nice.

Cheers!

Homemade Grenadine

Monday I made grenadine. There really isn't much more to the story other than to say I was pretty intimidated, and stress ate an entire pom and a half over the kitchen sink, and afterwards I kicked myself that I had just spent the better part of the evening harvesting those little juicy seeds with nothing to show for it. So I gave myself a little talking to and got the show on the road.

First, the recommended way to peel a pomegranate. Score the rind with a knife as if you're cutting an orange into wedges. Carefully peel away the rind, leaving the seeds and membrane intact. Let just say this was how I did it.

Next you're going to squeeze with a fruit press or manual juicer and strain through a sieve. You are looking to get two cups of juice. The good news is that if you load up on the giant California pomegranates (as local as you're going to get if you live in Seattle) that have taken over grocery stores as of late, you might only need two and half fruit like I did. The bad news is that if you only have a lemon juicer like this girl, you are going to need to get at all the fruit - discarding the membrane - and press those suckers through in shifts. Don't panic after the first few squeezes. Just really pack the fruit in there! 

Add to the sugar for a few minutes stovetop on simmer. Once the sugar has dissolved completely, remove from heat. Let cool, then add a touch of vodka for a preservative. 

Homemade Grenadine

5-6 fresh pomegranates

1 cup sugar

1 ounce vodka

Peel the pomegranates, carefully peeling away the rind, leaving the seeds and membrane intact. Squeeze with a fruit press or manual juicer and strain through a sieve. You should have about two cups of juice. 

Measure one cup of sugar into a saucepan, add the juice, stir and bring to a simmer. Let the sugar cool. After tasting, add more sugar if you prefer a sweeter syrup. Stir in the vodka as a preservative. The grenadine will last about a month stored in the refrigerator. 

Isn't that coupe just begging for you to fill it with something delightful? Chilled and everything. Let's take this bad boy for a spin.

Dry Bourbon Pomegranate Manhattan

1 ounce bourbon

1/2 ounce dolin dry

1/2 ounce Cocchi Vermouth di Torino

barspoon grenadine

Peychaud's bitters

lemon peel garnish

Shake all ingredients, excluding the garnish, in a shaker over ice. Garnish with a lemon peel.

Of course, you can always make a Shirley Temple. (Takes me right back to elementary school birthday parties!)

Tequila Cocktail, the Rosita

Since we're on a tequila kick ... you should probably try the most delicious tequila cocktail I've enjoyed in quite some time. Just when I thought Campari was getting tired, The Savory willed me to try a drink that combined all my favorites: tequila, Campari, sweet vermouth and dry vermouth. Yes, you read correctly, two varieties of vermouth! This is always a good sign. I reduced the standard amount of Campari (as much as I love the bitterness of Campari, like to taste my tequila), and doubled the bitters. Garnish with a strawberry - it is the juiciest summer for berries after all!

Rosita Cocktail
1 1/2 ounces 100% agave tequila
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/4 ounce Campari
2 dash Angostura bitters

Stir ingredients in a shaker with ice cubes. Strain into a chilled glass filled with ice. Garnish as you like - strawberry or lime wedge would both be good options. 

Cheers.

Vintage Italian Long Drink Glasses

I spent a good portion of my weekend trolling antique shops up in the Skagit Valley with some friends for a project we have in the works, and I seem to have caught the thrifting bug. So on the way home from a mundane trip to the drug store, I couldn't resist popping into the antique shop down the street from my house.

I picked up a few exciting finds, including a set of five vintage Italian long drink glasses with an unusual tear drop shape. To take my new glasswear for a spin, I mixed up an Americano, an aperitif of equal parts Campari and sweet vermouth topped with club soda. For the vermouth I used Cocchi Vermouth di Torino, a recipe first made in 1891 and recently resurrected for the 120th anniversarry of House of Cocchi. The complex vermouth uses the Moscato wine as a base, with a variety of notes including orange, vanilla and tobacco, and is deeply reminiscent of earthy botanicals.

While an Americano is traditionally served over ice in an old fashioned glass, I love the way the deep red stunned in the extruded form of the long drink glass.

Americano
1 ounce Campari
1 ounce sweet vermouth
club soda
lemon or orange for garnish

Combine the Campari and vermouth in a mixing glass filled with ice. Stir until chilled, and strain into a long drink glass. Top with club soda and garnish with a lemon twist or orange slice. Cheers!

Wine Wednesday: For the Love of Vermouth

This slight variation on the classic Vermouth Cocktail replaces the traditional orange bitters with grapefruit, and adds an extra dash of Angostura aromatic bitters. The depth of flavor and slight sweetness allow this cocktail to pair well with spicy cuisines such as Mexican. (Just trust me on this one!) I have suggested vermouth brands below, but feel free to use your favorites.

Vermouth Cocktail
1 ounce Dolin Dry Vermouth
1 ounce Vya Sweet Red Vermouth (or Punt e Mes for a bolder, prune flavor)
2 dashes Angostura bitters
1 dash grapefruit bitters

Shake all of the ingredients over ice and strain into a cocktail glass. Garnish with a lemon peel. Enjoy!

Pucker Up: 4 Variations on the Sour Cocktail

I love a deeply bitter and moody cocktail, so sometimes I need to be reminded to lighten things up when the weather turns warmer. Taking a cue from the bright citrus notes which constitute some of my favorite summertime flavors, and inspiration from an especially delightful Fernet sour, (once again courtesy of Anna Wallace), I highlighted four different citrus fruits and liquors that compliment them. 

A little bit retro and delightfully glamorous, sour cocktails are meant for that time of day when the afternoon sun starts to slant just so. Pick your poison, and then for each drink, follow the same method: Combine all ingredients in a mixing pint or shaker. Add the whisk from a hawthorn strainer and shake. (To be fair, I usually skip this step!) Remove the whisk and add ice, violently shaking until thoroughly chilled. Double strain, (again, I often breeze by this formality unless company is over) into a chilled coupe. Alternatively, I find that a double old fashioned feels nice in the hand and rests better on the seat cushion next to you. Enjoy!