Vermouth... Absolutely

Martini the constant fight for adding the right amount of vermouth. In our bar we prefer 2.5 oz spirit to ½ oz vermouth. In its most simplistic definition, vermouth is fortified wine flavored with herbs, barks, and spices. Each vermouth has its own flavoring, but the most common ingredients are cinnamon, clove, quinine, citrus peel, cardamom, chamomile, coriander, juniper, and ginger. While checking the Imbibe articles I came across the “Reverse Martini”

2 oz dry vermouth

1 oz gin

1 dash Regans’ orange bitters

Garnish: Lemon peel

Before prohibition it was common to serve equal parts base spirit (gin) to equal parts vermouth for your martini. I was thinking of serving this cocktail during the decade of the 50’s. By the mid-1950s; there were almost as many silly ways to leave the vermouth out of Martinis as there were Martini drinkers.

Wave the bottle over the mixing glass. Open the bottle, turn on a fan, let the vermouth waft over the mixing glass. Pour vermouth over ice, season the ice and then disregard the vermouth, add spirit and stir. A salute in the direction of France to pay homage for creating Dry Vermouth.  

I find the history of drinking culture in America always interesting and very dynamic. Taste buds change, and modern culinary trends define those taste buds. Therefore, good bartenders ask questions. I like to educate my patrons on why my vermouth is in the fridge. Why I choose to use 2.5 oz base spirit to ½ oz vermouth. Dry Vermouth is delicate and has a gentle herbaceous flavor and a touch of sweetness. It adds the viscosity to a true martini.  

My mission is to create a cocktail that your taste buds’ envy. Cheers to the rise of Vermouth… again.

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The Almighty Egg

I love creating flips for my guest because I love seeing their face once I crack a whole egg into my mixing glass. Adding egg to any drink adds the viscosity, head, and foam to create an instant classic. Working in North Lake Tahoe, a fantastic ski town people are in a rush to get on the hill. Being in Squaw Valley I usually get customers on Saturday morning looking for some “liquid courage”.  I came up with Egg-Spress-Yo-Self. This craft cocktail will remind you of a Frappuccino Coffee Drink with the kick start to get you on the slopes and skiing the POW!  

1.5 oz. Hennessy VS Cognac

1 oz. Tawny Port

¾ oz. Espresso

½ oz. Simple Syrup

Whole Brown Egg

Garnish: Shaved Dark Chocolate  

In a shaker, combine the Hennessy, tawny port, espresso, simple syrup, and egg. Short Dry shake, then add ice and shake. Double strain into port glass and top with shaved dark chocolate.

 

Excited to introduce the “MiniBar’s French Toast Flip” to the arsenal.

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