Comments on: Dry Vermouth Sangaree

By: Jameson's

Jameson's — Thu, 23 Sep 2010 09:34:51 +0000

Sounds amazingly delicious. Maybe you should come down and make a batch for the next employee party.

By: Tom

Tom — Tue, 24 Aug 2010 04:34:28 +0000

Bringing it back to your old home town. Eugene is responding well to your advances! (as per usual)

By: Doug

Doug — Tue, 06 Apr 2010 17:41:31 +0000

Jeff- For the Maple Nutmeg syrup, is it 8oz each of Syrup and water?

Thanks

By: juliana

juliana — Wed, 31 Mar 2010 06:24:06 +0000

Okay, I think I’ve found the Starbelly Variation:

3 oz. Noilly Prat Dry
1 oz. maple-allspice-nutmeg syrup (since I can’t use the St. Elizabeth)
1 oz. lemon juice
orange peel

I’m still looking for something to give me the rum flavor without, you know, being rum, but it’s a start.

By: Tokyo Tea

Tokyo Tea — Wed, 27 Jan 2010 00:55:10 +0000

Was curious if there was a particular reason why you shook this cocktail rather than stirring it during preparation?

By: Josh Lenz

Josh Lenz — Sun, 24 Jan 2010 02:54:26 +0000

Haven’t been able to find St. Elizabeth Allspice Dram in SW MO, What would you recommend to do instead?

By: Lauren Mote

Lauren Mote — Fri, 15 Jan 2010 07:22:17 +0000

I love this. Delicious.
The story leaves me salivating, as most article about booze do. With the homemade concord grape dry vermouth I make it’s awesome too.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 14 Jan 2010 21:38:56 +0000

Rocky – There’s only one way to find out. Get busy.

By: Rocky

Rocky — Thu, 14 Jan 2010 20:53:24 +0000

I’m wondering how this would work with a dry sake.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 14 Jan 2010 20:05:10 +0000

Juliana – I would try making a non-alcoholic allspice syrup to substitute for the St. Elizabeth. Be sure to report back with your findings.

By: juliana

juliana — Thu, 14 Jan 2010 20:01:44 +0000

Jeff – this looks awesome. I’m trying to figure out how to adapt it for my bar, which is beer/wine/vermouth only. Any thoughts, or do you have any other recipes I might unleash on my unsuspecting staff?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 14 Jan 2010 19:57:57 +0000

Nathan – Would you happen to be using the Dolin Blanc, or the Dolin Dry?

And Jesh, try a Chrysanthemum sometime. It’s two ounces of dry vermouth, one ounce of Benedictine and a teaspoon of absinthe, stirred and served up.

By: Jesh M

Jesh M — Thu, 14 Jan 2010 19:48:09 +0000

Frickin great!! I love it when people come up with vermouth based cocktails. Know where I can find anymore?

By: Nathan

Nathan — Thu, 14 Jan 2010 19:44:40 +0000

Okay, I’m trying this with Dolin, which I’m told is fairly sweet for a dry vermouth. I’ll try and find some Noilly Prat.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 14 Jan 2010 19:10:45 +0000

Nathan – I didn’t personally find the sweetness of a quarter ounce of maple syrup and teaspoon of allspice dram to overpower three ounces of dry vermouth, but your mileage may vary. And I’m using Noilly-Prat dry vermouth in this one.

By: Nathan

Nathan — Thu, 14 Jan 2010 17:45:18 +0000

Throwing in a whole egg tempers the sweetness and makes a delicious, delicious flip.

By: Nathan

Nathan — Thu, 14 Jan 2010 16:58:50 +0000

I have to wonder about myself sometimes. “Well, J-Mo said to mix dry vermouth and maple syrup, I guess I’d better do it.”

It’s an intriguing drink, but very sweet. What dry vermouth did you use?