Bianco/Blanc Vermouth

[mkayahara]

Very sorry about the confusion. The Beta was the very first version. Like many things, the first time ain't the greatest (Prince). So after making it a bunch more times we found the little trick of adding the gin.

It's good both ways, but we like the addition of the proof.

Cheers,

Toby

Thanks for the clarification, Toby. It looks to me more like "variety" than "confusion," and I'll still probably try it both ways.

[Tri2Cook]

Very sorry about the confusion. The Beta was the very first version. Like many things, the first time ain't the greatest (Prince). So after making it a bunch more times we found the little trick of adding the gin.

It's good both ways, but we like the addition of the proof.

Cheers,

Toby

Then I'll definitely have to give it a try... hard to imagine that it could be better than it already is but I can't doubt the word of the man who created it.

[EvergreenDan]

Thanks Toby. I updated the recipe on KC. I also didn't put you together with your eGullet screen name until now. Cool.

(I also fixed my typo, although I like the concept of a "Fernet hatter" -- some guy who walks around with a Fernet hat.)

[Tri2Cook]

(I also fixed my typo, although I like the concept of a "Fernet hatter" -- some guy who walks around with a Fernet hat.)

...and maybe that's the reason the non-fernet hatters, the ones who couldn't get it, were mad.

[EvergreenDan]

OK. Group buy on Fernet hats.....

[Yojimbo]

Not intending to stop the conversation on Eeyore's Requiem (must get me some Cynar), but I made a Gin Blossom using the recipe from Clover Club in the New Brooklyn Cookbook, using Beefeater and Marie Brizzard along with the vermouth and orange bitters --

tasty, but I'm beginning to kick myself for not buying the R & W apricot, which I believe is dryer than the MB. It's just too sweet as it stands, and adding lemon juice to balance it out would change the whole flavor profile. Anyone playing around with this one? More bitters?

The Doulin blanc is worth playing around with, next contestant up is silver tequila.

[misterdyer]

Yojimbo, what you want is apricot eau-de-vie, not apricot liqueur. Blume Marillen is the call here. And grab the Plymouth for this drink, also.

[Yojimbo]

md, if only! Yes, the eau-de-vie is going down on my list, but first I have to use up the rest of the Brizzard, probably a holiday punch at a party. The thirst is there, but budget and liquor cabinet space are limited . . . .

[mkayahara]

md, if only! Yes, the eau-de-vie is going down on my list, but first I have to use up the rest of the Brizzard, probably a holiday punch at a party. The thirst is there, but budget and liquor cabinet space are limited . . . .

I think the point is that an eau-de-vie, being a dry spirit rather than a liqueur, will clear up the problem with the drink being too sweet. It wouldn't be too sweet as written, but with an apricot liqueur, it certainly would be.

On a separate note, I had a quite delicious drink with Dolin blanc when I was at Clyde Common a few weeks ago. It's called the "Nasturtium," and has Dolin blanc, Domaine de Canton, and Bonal Gentiane-Quina in it (with a lemon twist). I didn't bother asking about the proportions, because I can't get any of those ingredients here, but I thought I'd mention it in case anyone wanted to try.

[Yojimbo]

The first experiment with tequila and Doulin Blanc may not be considered a proper experiment by many, since I used Cuervo Gold (hey, it was a half bottle handed off by a friend who was moving out, and I wanted to use it up). 2 oz. tequila to 1 of vermouth, a rough half ounce of Cointreau, and the juice of one quarter lime. The Doulin acts like a water softener for booze, smoothing out the rough edges of the tequila (which, I realize, may run counter to the intentions of most margarita drinkers) and adding a floral element to the orange/lime combo. Actually quite drinkable, but one may ask, what's the point? Still, I'm going to use Milagro Silver next time, lemon instead of lime, and see if the same El Presidente balance appears.

[Yojimbo]

When I looked in my paltry liquor cabinet for more tequila, I found that my bottle of Milagro silver was gone -- though I would like to blame bibulous gnomes lurking in the corners of the apartment, I'm pretty sure I drank it myself. What caught my eye instead was Laird's BIB apple brandy, since I had a couple of inches left and needed to make room for a new bottle. 2 oz. Laird's 1/2 oz. vermouth, and the juice of 1/3 lemon was a bit unbalanced. Two dashes of Peychaud's nudged it in the right direction: it's not a classic like the El Presidente, but it works very nicely, and the Peychaud's gives it a rosy tint that looks good at this time of year. I have a feeling a barspoon of something, Benedictine perhaps, would put everything in harmony. We'll see.

Edited October 13, 2011 by Yojimbo (log)

[tanstaafl2]

md, if only! Yes, the eau-de-vie is going down on my list, but first I have to use up the rest of the Brizzard, probably a holiday punch at a party. The thirst is there, but budget and liquor cabinet space are limited . . . .

I think the point is that an eau-de-vie, being a dry spirit rather than a liqueur, will clear up the problem with the drink being too sweet. It wouldn't be too sweet as written, but with an apricot liqueur, it certainly would be.

On a separate note, I had a quite delicious drink with Dolin blanc when I was at Clyde Common a few weeks ago. It's called the "Nasturtium," and has Dolin blanc, Domaine de Canton, and Bonal Gentiane-Quina in it (with a lemon twist). I didn't bother asking about the proportions, because I can't get any of those ingredients here, but I thought I'd mention it in case anyone wanted to try.

Sounds like an interesting drink but I would have to try to track down some Bonal or better yet find a local bar that would make one for me first. Have no idea about the proper portions of course. Is Bonal with its use of gentian sufficiently distinctive that trying a variation with Lillet or Cocchi Americano would be too different?

Read about a barrel aged Chrysanthemum at Clyde Common that sounded good as well. Have relatives in the Portland area so next time I get out that way will have to give it a try.

[FrogPrincesse]

On a separate note, I had a quite delicious drink with Dolin blanc when I was at Clyde Common a few weeks ago. It's called the "Nasturtium," and has Dolin blanc, Domaine de Canton, and Bonal Gentiane-Quina in it (with a lemon twist). I didn't bother asking about the proportions, because I can't get any of those ingredients here, but I thought I'd mention it in case anyone wanted to try.

Jeff Morgenthaler from Clyde Common was kind enough to share the ratios, so here is the Nasturtium.

2 oz Dolin blanc

1 oz Canton ginger liqueur

1/2 oz Bonal gentiane-quina

lemon twist

A beautiful drink which makes a very nice aperitif.

[FrogPrincesse]

Cross-referencing a few excellent drinks with white vermouth, from other threads.

The Manhattan Bianco (Jason Wilson)

1 1/2 ounces bourbon

1 1/2 ounces white vermouth

Lemon peel twist, for garnish

The Astoria Vecchio (Jason Wilson)

2 1/2 ounces genever

1 ounce white vermouth

2 dashes orange bitters

Twist of orange peel, for garnish

The Astoria Bianco (Jim Mehan)

2.5 oz gin

1 oz white vermouth

2 dashes orange bitters

Orange twist

[ZombieAddict]

Am thinking of investing in a bottle of dolin blanc. Any idea how long it lasts once opened? I am assuming since it's a wine base it needs to be refrigerated after opening?

[FrogPrincesse]

Am thinking of investing in a bottle of dolin blanc. Any idea how long it lasts once opened? I am assuming since it's a wine base it needs to be refrigerated after opening?

I opened my bottle a few months ago and it's still fine. I keep it in the fridge.

[FrogPrincesse]

Another white vermouth cocktail, this time with Calvados.

The Orchard Keeper

2 oz Calvados, 3/4 oz white vermouth, 1/2 oz honey syrup (honey/water 1:2)

Beautiful color. The taste reminds me of a very good apple cider.

[Rafa]

Tonight I made a blanc vermouth variant of the Daiquiri (or Floridita) that I thought employed the Dolin Blanc well:

Garcini Daiquiri

2 oz El Dorado 3 year white rum

1 oz Dolin Blanc vermouth

1/2 oz Luxardo Maraschino

1/2 oz lime juice

1/2 oz pineapple juice

Shake, serve in old fashioned glass.

The ED3 and Dolin Blanc seem made for each other.

Edited March 13, 2013 by Rafa (log)

[Dylsey]

Something for my new menu that remains unnamed at the moment:

(insert name here)

2 oz Dolin Blanc

1 oz Corsair Gin Head Gin

1/4 oz Damiana

1/4 oz Lemon juice

2-3 dashes Fee's Rhubarb Ritters

served up with a rose water rinse and lemon zest

[mhdousa]

Is there anything people would suggest substituting for the Dolin Blanc? I really want to try an Eeyore's Requiem tonight but don't have any Dolin Blanc.

[Rafa]

Cocchi Americano or Lillet Blanc, though they're imperfect substitutes—the Cocchi bitterer and more assertive, the Lillet sweeter and less herbal.

[mhdousa]

Cocchi Americano or Lillet Blanc, though they're imperfect substitutes—the Cocchi bitterer and more assertive, the Lillet sweeter and less herbal.

Damn. Don't have either of those. Would a 1:1 mix of Noilly Prat Dry and Punt e Mes be a disaster in this drink?

[Rafa]

Very possibly! A mix of dry vermouth and simple would be closer, but Punt + dry vermouth sounds like it could be compellingly disastrous, and I therefore now command you to try that and report back.

[Czequershuus]

Very possibly! A mix of dry vermouth and simple would be closer, but Punt + dry vermouth sounds like it could be compellingly disastrous, and I therefore now command you to try that and report back.

If this works could it please be called Compellingly Disastrous? That is a dynamite name for a cocktail.

[mhdousa]

Very possibly! A mix of dry vermouth and simple would be closer, but Punt + dry vermouth sounds like it could be compellingly disastrous, and I therefore now command you to try that and report back.

Rafa, I've never met you and yet I found myself compelled to follow your command. The results:

By no means disastrous, and actually quite delicious. It didn't taste that far from a negroni, which is not a bad thing at all, but the Fernet may have gotten lost. Admittedly, I'm not at all good at picking out individual flavor profiles.