Blanc Vermouth

[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.

[Rafa]

Well that doesn't sound disastrous at all. I'll have to try it that way. Mhdousa, I still recommend making the original when you can—it's fantastic. And Czequershuus, I think we'll have to save that name for another drink.

[Yojimbo]

Since drinks with dry and sweet vermouths are usually called "perfect", why not a "Perfect Disaster" or a "Perfectly Dismal Day"?