Vermouth Cooler Recipes
PORTO COOLER
The key to this citrus-forward nod to Portugal's venerable porto tónicos lies in the citrus wheels that stack along the inside of the glass top to bottom. As aesthetically pleasing as they are functional, use any one citrus or mix of citrus, seeking out those with thin piths for glass-lining ease. Lime, lemon, orange, blood orange, mandarin, Meyer lemon, even kumquat are all excellent choices, depending on your personal preference and season. To keep the citrus rounds in place, use a wider-mouthed highball glass and alternate adding citrus and ice. Once the white port, vermouth, bitters, and tonic are added, the citrus will gradually impart its flavor into the cocktail as it sits, shifting the cooler's flavor as you drink.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- In a wider-mouthed highball glass, tuck the citrus wheels around the sides of the glass, adding ice as you move up the glass. (The ice will help keep them in place.) Add the port, vermouth and bitters. Tuck a straw into the glass and top with tonic.
BASIL VERMOUTH COOLER
A double dose of basil - infused in dry vermouth and used as garnish - ensures this drink is fresh and herbal throughout. A splash of olive brine and a garnish with the olives themselves add salinity and balance. Use the leftover basil-infused dry vermouth in a 50/50 martini, Vermouth Royale, a Fair Play or pour as is over a large ice cube and finish with a citrus twist.
Provided by Rebekah Peppler
Categories cocktails
Time 3h15m
Yield 1 (750-milliliter) bottle basil-infused dry vermouth and 1 cocktail
Number Of Ingredients 11
Steps:
- Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.
- Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.
VERMOUTH COOLER
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Put the ice cubes in a highball glass, add the vermouth and rasberry syrup and fill with club soda. Garnish with orange slice.
COUNTRY-CLUB COOLER
Categories Alcoholic Cocktail Party Cocktail Fortified Wine House & Garden Drink
Yield Serves 1.
Number Of Ingredients 4
Steps:
- Pour the vermouth and grenadine into a highball glass, add ice cubes and fill with club soda.
AKAIBARA COOLER
Enjoy this delicate gin cocktail with a balance of sweet and herbal flavours thanks to rose vermouth and pink lemonade. Best enjoyed on summer afternoons
Provided by Luke Bensley
Categories Cocktails
Time 5m
Number Of Ingredients 6
Steps:
- Fill a highball glass with ice. Pour in the gin, vermouth and rose petal liqueur.
- Top up with the pink lemonade, then garnish with edible rose petals or a handful of red berries.
Nutrition Facts : Calories 141 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.03 milligram of sodium
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