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.
Eryn Reece, Banzarbar | New York
- 1 1/2 ounces dry vermouth, preferably Dolin
- 1/2 ounce verjus
- 1/2 ounce apple cider vinegar
- 2 teaspoons Leopold Bros. New York Sour Apple Liqueur
- 1 teaspoon elderflower liqueur, preferably St-Germain
- 1 dash saline solution (1:1, saline:water)
- 1 ounce Champagne, to top
- Combine all ingredients, except for the Champagne, in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
- Top with Champagne.