Dry Vermouth Cobbler Recipes

SWEET VERMOUTH COBBLER

Steps:

• Fill a goblet or highball glass three-quarters full with crushed ice; pour on the vermouth and club soda. Garnish with orange peel and orange slice.

DJANGO REINHARDT (LEMON AND VERMOUTH COCKTAIL)

Steps:

• Combine the vermouth, lemon juice, simple syrup, and 2 of the orange slices in a cocktail shaker and muddle to break down the orange. Add ice cubes to fill the shaker three-quarters full, cover, and shake to chill, about 15 seconds.
• Fill a rocks glass with ice cubes and strain the cocktail over the ice. Garnish with the remaining orange slice.

BASIL VERMOUTH COOLER

Steps:

• Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.
• Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.

DRY VERMOUTH COBBLER

Steps:

• Fill a goblet or highball glass three-quarters full with crushed ice; pour on the vermouth and club soda. Garnish with lemon peel.