This month’s Mixology Monday is all about us counter-balancing the classic November mantra of overindulgence. Our host, Dinah of the blog bibulo.us and published Shimmaster, is asking all of us to think about low-spirit cocktails that will keep us level. Something I think we can all benefit from while we’re trying to pull off dinner for a group of people.
I knew I wanted vermouth to be the star. I attended a fantastic seminar about vermouths and aromatized wines earlier this year at TEXSOM. My opinions of TEXSOM are simple: if you like wine and want to learn something about it you should go. We tasted some incredible stuff. Shelley Lindgren of A16 was a great guide, and I learned three very important things in that class…
- Vermouth is seriously delicious all by itself.
- Cappelletti is the next aperitif of the moment (if it isn’t already).
- Barolo Chinato is the stuff my dreams are made of.
One vermouth I really developed a huge crush on was Noilly Prat. A classic French vermouth well known amongst the dry martini club, it had this great briny, slightly oxidized flavor. It kind of reminded me of my beloved Sherry in a lot of ways.
I combined Noilly Prat here with some Créme de Cassis, lemon juice, simple syrup, and sparkling water. It was dry and refreshing, with the Noilly Prat shining through.
Noilly Cassis Shim
- 1½ ounces Noilly Prat Extra Dry Vermouth
- ½ ounce Crème de Cassis
- ½ ounce fresh lemon juice
- ¼ ounce 2:1 simple syrup
- 1 dash Angostura bitters
- 2 ounces sparkling water
Combine the vermouth, cassis, lemon juice, simple syrup, and Angostura bitters in a Boston Shaker. Fill with ice, cover, and shake vigorously until the contents are chilled and distributed. Remove the lid, add the sparkling water, and strain the contents over fresh ice into a glass. Garnish with a lemon slice and a straw.