Vermouth might be best known for its role in the martini, but there’s so much more to the aromatized wine. While awesome new domestic producers are beginning to pop up—like Uncouth Vermouth from Brooklyn, New York, and Portland, Oregon’s Hammer & Tongs—bartenders are getting even more creative, using vermouth as the main component of a drink, as opposed to using it more like a seasoning. Consider wine- and fruit-based cocktails like the Rosé All Day. You can use vermouth in the same way, mixing the wine with fruit, as Erick Castro of Polite Provisions in San Diego did in this recipe. I suggest this in place of your usual mimosa.
For the simple syrup, heat 1 cup water in a small saucepan over low heat until it simmers, about 3 minutes. Add 1 cup sugar and remove the pan from the heat. Stir to dissolve the sugar and allow the mixture to cool to room temperature before using. Transfer any leftover syrup to an airtight container and refrigerate. Simple syrup will keep, covered and refrigerated, for 1 month.
Recipe information
Yield
Makes 1 cocktail
Ingredients
Preparation
Step 1
Combine the vermouth, lemon juice, simple syrup, and 2 of the orange slices in a cocktail shaker and muddle to break down the orange. Add ice cubes to fill the shaker three-quarters full, cover, and shake to chill, about 15 seconds.
Step 2
Fill a rocks glass with ice cubes and strain the cocktail over the ice. Garnish with the remaining orange slice.
Recipe notes
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