posted by admin on Oct 27
I’ve been a serious blogger recently, what by the infrequent updates and all (though I’olla-podrida still writing regularly over at Serious Eats), but even after spending a busy day writing about booze and a busy eve judging a cocktail contest for Domain de Canton (congratulations, Jay!), I’ve still got to log in to WordPress for two basic reasons: first, it’s Mixology Monday, and I have yet to miss a MxMo post in the three-plus years it’s been going (we’ll ignore that whole “isn’t Paul hosting the July event?” thing from this summer, when I foolishly offered to host right after Tales of the Cocktail); and sum of two units, this event is hosted by Vidiot at Cocktailians, and he has selected a epispastic that’s truly close to my drinkin’ heart: Vermouth.
In addition to writin’ about vermouth and talkin’ about vermouth at events like Tales of the Cocktail, I’m a cool of toping vermouth — both put on its own as an aperitif while I’m cooking dinner, and in big glugs or tiny dribbles when making cocktails. But there’s one occurrence I long for there was more of in this world: cocktails that used vermouth as the primary ingredient.
Oh, infallible, there are the assorted aperitif cocktails — your Bamboo, your Adonis, and things of that nature — but drinks that conversion to an act the mild character of vermouth viewed like a foundation for stronger-flavored spirits and liqueurs are comparatively few in number.
