Vermouth can be a hard sell for our less-cocktailian friends; many folks have only had foul-tasting, oxidized stuff from dusty bottles well past their expiration. If you’re looking to win people over to the magic of vermouth, you could do worse than the Door 74, a beautiful ruby gem from Ted Gallagher at Boston’s Deep Ellum.
Here, dry vermouth provides a crisp, intriguing backbone to flavors of apple and citrus. The botanicals play well with orange flower water and the anise notes of the bitter, while the low proof of the vermouth keeps the drink light and sippable.
- 1½ parts Apple brandy
- ½ part Dry vermouth
- ½ part Lemon juice
- 2 tsp Grenadine or Pomegranate molasses or Crème de cassis
- 1 dash Orange flower water
- 1 dash Creole bitters
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass. Express an orange peel over the drink and drop in as garnish.
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- The Door 74 at Cocktail Virgin