sweet vermouth

Americano Cocktail: The Cure for the Common Prohibition

10 Oct 2011
Americano Cocktail

I know, I know, I know. It's October. But I have a cocktail I associate with warm weather anyway. The Americano Cocktail is a sophisticated blend of Campari and sweet vermouth made light and sparkly with plenty of club soda. It conjurs up exotic European warm weather locales in my mind.

But you see I spent the weekend in Palm Springs. We drank Americanos because we got to talking about cocktail lore. What else do you talk about at cocktail hour?

So in honor of (yet another) poolside cocktail hour I’ve got another wacky story from the crazy days of the American Prohibition. Now remember, alcohol was pretty much illegal– that was the point of Prohibition– but there were loopholes and people found them.

This story starts with everyday Americans flocking for the first time in massive numbers to Europe for vacation. Prohibition played a role in their travel plans. For some, chasing the elusive cocktail was an important priority of their holiday. American visitors to Italy were introduced to Campari once arrived. Campari is a complex bitter aperitif that had the reputation of having some medicinal value. An elixir if you will.

Sippity Sup Continues »
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Americano Cocktail

Americano cocktail
By jgreghenry Published October 10, 2011
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 1 oz campari
  • 2 oz sweet vermouth
  • 3 oz club soda
  • 1 lemon or orange twist as garnish

Directions

Stir the Campari and vermouth together in a mixing glass half filled with ice cubes. Strain into an ice filled old-fashioned glass. Top with club soda. Twist the lemon or orange slice over the drink, and drop it in. Serve with a swizzle stick.

Boulevardier

Boulevardier
By jgreghenry Published April 14, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 2 oz bourbon
  • 1 oz campari
  • 1 oz sweet vermouth
  • 0 ice cubes
  • 0 lemon or orange twist for garnish

Directions

Stir long and well with ice in a mixing glass and strain into a cocktail glass. Garnish with a lemon or orange twist.

Notes:

serves 1 Source: From Harry McElhone's 1927 Barflies and Cocktails.

Linguine & Oyster Mushroom Sauce

oyster mushrooms
By jgreghenry Published September 25, 2009
Prep time: 20
Yield:1 ()

Ingredients:

  • 0.25 c extra virgin olive oil
  • 12 clv garlic, peeled and roughly chopped
  • 0.5 pn sweet red vermouth
  • 8 oz oyster mushrooms, trimmed
  • 4 T unsalted butter
  • 0 salt and pepper, to taste
  • 1 lb dry linguine pasta
  • 1 bn arugula, stemmed, washed, spun dry, and chopped
  • 0.25 c freshly grated pecorino romano

Directions

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a sauté pan, heat the olive oil over medium heat until almost smoking. Add the garlic and sauté until lightly browned, 6 to 7 minutes. Remove from the heat and add the sweet red vermouth. Replace the pan on the burner, add the oyster mushrooms and butter, and bring to a boil. Boil until reduced by half. Season with salt and pepper. Remove from the heat and keep warm. Drop the pasta into the boiling water and cook until al dente, according to package directions. Drain. Add the hot pasta to the mushrooms and stir gently over medium heat for 1 minute to coat the noodles. Add the arugula and toss for 30 seconds, or until wilted. Transfer to a warmed serving dish, sprinkle with cheese, and serve immediately.

Notes:

serves 4

Classic Gin Martini

gin martini
By jgreghenry Published September 12, 2009
Prep time: 5
Yield:1 ()

Ingredients:

  • 2.5 oz gin
  • 0.5 oz dry vermouth
  • 0 cocktail olives or cocktail onions for garnish

Directions

Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with the cocktail onion.