Your challenge, should you choose to accept it, is to present a delectable vermouth cocktail for us all to drool over. Sweet/Italian or dry/French vermouth are fair game of course, as are quinquina, aperitif wines like Pineau des Charentes, or for that matter any fortified, aromatized wine such as Lillet (red or white), or Dubonnet (ditto.)So, I figured one of my favorite drinks, with a little rejiggering, would fit that bill quite nicely.
First of all, I've been remiss, in my previous Mixology Monday posts, in thanking the booze bloggers that have hosted them previously, so let me correct that now: Vidiot, Chris, Amelia and RumDood, thanks for taking so much time to nudge and massage my half-drunken posts into a valid submission. You all have made me feel most welcome in the MxMo world. And now, on to the hooch.
You may remember my take on the Manhattan, the Golden Manhattan, which I named for it's reflecting the "Golden Ratio," a+b:a::a:b. That is, 2 parts whiskey to 1 part vermouth, and 2 parts dry vermouth to 1 part sweet. Normally, I like to make it with rye whiskey, but I stumbled across a new bourbon at the store today, and it was marked down by $9, so feeling frugal, I figured I'd grab a bottle and give it a whirl. And then, I also received some new bitters in the mail today, from Urban Moonshine and thought that they might a nice and novel addition to my drink as well; plus they came in nifty little sprayers, so that upped the coolness factor. Believing that the brands matter in this concoction, I'm going to name names (but not in a Elia Kazan sort of way), but feel free to jigger to your liking and taste if you want to. And so I present you with my contribution to Mixology Monday XLIII;
The Golden Manhattan (Redux)The distillers of Jefferson's bourbon say that it's got a nose of vanilla and peach, and a taste that's smooth and sweet, with hints of citrus, and that's not far off. It pairs incredibly well with the hint of maple from the bitters, and the always excellent vermouths from Noilly Prat really balance the drink, mellowing the often harsh burn from the bourbon. This is an awesome variation on my traditional way of making a Manhattan, a little sweeter and more nuanced than the rye-based version, and definitely one I'd like to return to.
3 parts Jefferson's Very Small Batch Kentucky Bourbon
1 part Noilly Prat dry vermouth
1/2 part Noilly Prat sweet vermouth
3 sprays (or dashes) Urban Moonshine Maple bitters (divided)
1 spray (or dash) Urban Moonshine Citrus bitters
Combine bourbon, vermouth, and two sprays/dashes of Maple bitters in mixing glass with ice, stirring well to combine. Strain into Double Old Fashioned glass, add one spray/dash each of Maple and Citrus bitters.
It's worth noting, I feel, that I paid for all these name brand liquors out of pocket. Just in case anyone's worried about me getting kickbacks...I'm far too small a blog to be sent free product. In the off chance that it ever happens, I will indicate that the product was sent as for promotional consideration. I will, however, be honest in my reviewing of it...if it tastes like fetid dingo's kidneys, I will say as much.