Vermouth

Eryn Reece, Banzarbar | New York

Eryn Reece, of New York’s Freeman’s and Banzarbar, finds apple cider vinegar to be a useful tool in offsetting the round, sometimes sour notes of verjus, and will often use both ingredients together. Her Vermouth cocktail, for example, is a lower proof, modern spin on the Martini built on a vermouth base, with an unexpected crisp, refreshing finish thanks to the combination of verjus and vinegar.

Ingredients

Serving: 1

  • 1 1/2 ounces dry vermouth, preferably Dolin
  • 1 1/2 ounces dry vermouth, preferably Dolin
  • 1/2 ounce verjus
  • 1/2 ounce verjus
  • 1/2 ounce apple cider vinegar
  • 1/2 ounce apple cider vinegar
  • 2 teaspoons Leopold Bros. New York Sour Apple Liqueur
  • 2 teaspoons Leopold Bros. New York Sour Apple Liqueur
  • 1 teaspoon elderflower liqueur, preferably St-Germain
  • 1 teaspoon elderflower liqueur, preferably St-Germain
  • 1 dash saline solution (1:1, saline:water)
  • 1 dash saline solution (1:1, saline:water)
  • 1 ounce Champagne, to top
  • 1 ounce Champagne, to top

Directions
  1. Combine all ingredients, except for the Champagne, in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
  3. Top with Champagne.

Tagged: Eryn Reece, vinegar

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