Trailblazer

Vince Bright, Lost Lake | Chicago, Illinois

Trailblazer Article Recipe

Vince Bright takes the turn-key combination of vermouth and tonic in a new direction by adding an element of vanilla spice, courtesy of rhum agricole. He swapped in several different sweet vermouths before settling on the light and floral Dolin Rouge. A splash of fresh lemon juice helps cut the natural sweetness; it also carries the spice notes of the rhum agricole as well as the ginger and cardamom elements of Fever-Tree Aromatic Tonic Water, which tops off the drink.  “The angostura bark brings a ton of versatility, and goes a long way to elevate a tonic drink by adding bitterness,” says Bright.

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Ingredients

Serving: 1

  • 1 ounce aged rhum agricole
  • 1 ounce aged rhum agricole
  • 1 ounce sweet vermouth, preferably Dolin Rouge
  • 1 ounce sweet vermouth, preferably Dolin Rouge
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice
  • 3 ounces Fever-Tree Aromatic Tonic Water
  • 3 ounces Fever-Tree Aromatic Tonic Water

Garnish: Garnish with a lemon wheel.

Directions
  1. Combine the rhum agricole, sweet vermouth and lemon juice in a Collins glass.
  2. Fill with ice, and give it a quick stir.
  3. Top with tonic water.
  4. Garnish with a lemon wheel.

Tagged: fever tree, tonic