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One bottle of vermouth, three festive recipes, courtesy of our friends at Bar Agricole.
What You Get
Gin
Lemons
Oranges
Grenadine
Orange bitters
Club soda
Dry vermouth
Limes
Blood orange aperitif
10 minutes active
10 minutes total
Gin Punch
8 oz gin
3 oz lemon juice (from about 3 lemons)
1 oz orange juice (from about ½ orange)
1 oz grenadine
8 dashes orange bitters
4 oz club soda or sparkling wine
Makes 4 servings
In a large pitcher, combine the gin, lemon juice, orange juice, grenadine, and bitters, and stir to combine. Cover and refrigerate for at least 1 to 2 hours. Pour 3 oz of punch into each glass, top with 1 oz soda or sparkling wine, and serve chilled.
Adapted from The Savoy Cocktail Book by Harry Craddock in 1930.
Vermouth Daisy
1½ oz dry vermouth
1 oz lemon or lime juice
½ oz grenadine
3 dashes orange bitters
Club soda
Makes 1 serving
In an old-fashioned or bucket glass, combine the vermouth, lemon juice, grenadine, and bitters. Add a single large ice cube, standard ice cubes, or crushed ice, and stir briefly to chill. Top with a dash of soda and serve cold.
Adapted from Recipes for Mixed Drinks by Hugo Ensslin circa 1917.
Baron Cocktail
1 oz gin
¾ oz blood orange aperitif
½ oz dry vermouth
2 dashes orange bitters
Orange twist or half wheel
Makes 1 serving
In an old-fashioned or bucket glass, combine the gin, aperitif, vermouth, and orange bitters. Add a large ice cube and stir briefly to chill. Top with an orange twist and serve cold.
Adapted from The Savoy Cocktail Book by Harry Craddock in 1930.