“I really enjoy blanc/bianco vermouth. Mixing it into a cocktail. Drinking it like water in the summer,” says Jane Danger, of Cienfuegos and Mother of Pearl in New York. Here, Danger goes tiki with it, using it in her French Connection, where the vermouth plays nicely with rum to round out an otherwise-bracing combination of bitters, grapes and citrus.
Jane Danger, Cienfuegos and Mother of Pearl | New York
- 5 red grapes
- 1/2 ounce cane syrup
- 3/4 ounce fresh lime juice
- 3/4 ounce bianco vermouth, preferably Dolin Blanc
- 1/2 ounce Luxardo Bitter
- 1 1/2 ounce rum, preferably Plantation 3 Star
Garnish: skewered grape wrapped with a thin orange peel, then dipped in 151, set on fire, and extinguished in the drink
- Muddle grapes in shaking tin.
- Combine all ingredients in tin, shake and fine strain into coupe.
- Garnish with a skewered grape wrapped with a thin orange peel, then dipped in 151, set on fire and extinguished in the drink.