Thursday, December 23, 2010
Sweet & Vicious
This recipe is from Masson & Boehm's modern wad o' drinks "The Big Bartender's Book".
With over 1000 authoritative recipes it's a great book to simply open eyes closed and point to a page. It rarely takes me more than a few tries to land on something that looks really good.
The "Sweet & Vicious" is accredited to one "Alexander Day, New York", (of Death & Company fame).
One sip of this concoction and I was transported back to the famed NYC watering hole. Here's an easy, modern classic, that I hope you will enjoy.
The Sweet & Vicious
2 ounces (60 ml) rye
1/2 ounce (15 ml) dry vermouth
1/2 oz (15ml) Amaro Nonino
1 teaspoon maple syrup
2 slices Fuji apple
Lightly muddle apple in the base of a mixing glass. Add remaining ingredients, ice and stir. Strain into a cocktail glass. Garnish with thin slice of Fuji apple.
Even lightly muddling, you may want to use an additional fine mesh strainer as you pour from the mixing glass into the cocktail glass. This is to remove any apple pulp and keep your drink nice and clear.
I used Wild Turkey 101 Rye for it's nice nutty characteristics and Noilly Prat for the dry vermouth because I prefer Noilly over the other French dry vermouths that I have tried and...well, I just don't go through much dry vermouth, so it's the only one I keep on hand. If I get small bottles I usually go through it before it goes bad, as long as I keep it refrigerated. (Always use fresh vermouth!)
I'll sometimes use Lillet Blanc or Cocchi Americano in place of a dry vermouth in a recipe, but not here. The Noilly is just right. No, I wouldn't change a thing here. This one is very good, enjoy.