We love to drink, but we don’t always drink to get drunk, you know? That’s when we turn to low-proof cocktails like the fabulous Pompier – all of the wonderful flavors and aromas of spirits, none of the hangover.
This recipe is a great opportunity to try out a higher-quality dry vermouth, or one of the fancy new artisanal, small-batch vermouths hitting the market lately. The only catch is that it must be fresh – no more than two or three weeks old. Vermouth has a tendency to take on a funky, metallic flavor after it’s sat open for a while, and in proportions like the Pompier’s, the difference will be notable.
