Tag Archives: dry vermouth

Floridian

Floridian

Floridian
1 ½ ozs. dry vermouth
½ oz. Forbidden Fruit
1 teaspoon Falernum
2 ozs. grapefruit juice
2 dashes orange bitters
1 slice lime
Shake […] well with ice. Strain over large ice cube in prechilled old-fashioned glass. Garnish with lime slice.

For this recipe I used Noilly Prat dry vermouth, homemade Forbidden Fruit (current version is a pomello honey liqueur mixed equal parts with triple sec, but I’m still working on it), homemade Falernum (Kaiser Penguin’s recipe), and Bitter Truth orange bitters.

Very refreshing! Also pretty mild – I figure it comes in somewhere around 10% – so I can see it being pretty easy to toss these back all afternoon.

I haven’t seen this drink in any other book I’ve checked. It turns up a few places online. It’s possible this is a variation on the Floridita Margarita – replace the vermouth with tequila and there’s a certain resemblance.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

Vermouth Maraschino

Vermouth Maraschino

Vermouth Maraschino
2 ozs. dry vermouth
½ oz. maraschino liqueur
½ oz. lemon juice
2 dashes orange bitters
1 maraschino cherry
Shake […] well with ice. Strain over large ice cube in prechilled old-fashioned glass. Garnish with cherry.

For this recipe I used Noilly Prat vermouth, Luxardo maraschino, and Victoria Spirits Twisted & Bitter orange bitters. I garnished it with a homemade brandied cherry.

This was quite good. A little bit on the sour side, but in a good way. The vermouth dominates, so this isn’t one for the haters, but it’d be a good starter vermouth drink for those just beginning to acquire a taste.

This cocktail doesn’t show up in any of my other books. The only recipe I can find online is at CocktailDB, and it’s identical except it is served in cocktail glass instead. It’s a pretty classic cocktail style, though, like a Casino but with vermouth in place of the gin.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

Bronx

La Jolla

Bronx
1½ ozs. gin
½ oz. orange juice
¼ oz. dry vermouth
¼ oz. sweet vermouth
Shake well with ice. Strain into prechilled cocktail glass. […] One of the few inventions of the Prohibition era really worth retaining when made with fine gin rather than the notorious bathtub variety.

For this recipe I used G’Vine Nouiason gin, a Seville orange, Noilly Prat, and Cinzano Rosso.

Interesting drink. It has a distinct peppery note to it that I find appealing (which I think is coming from the G’Vine, a side to that gin that’s never really stood out to me before), and the balance drifts a bit to the sour side but not unpleasantly so. This recipe is a bit gin-heavy; the gin makes up 60% of the ingredients, whereas most recipes I’ve seen for the Bronx have the gin making up a half or less of the drink, and then various proportions of the vermouths and OJ make up the remainder. After flipping through it, I’m guessing this spirit-heavy balance will become a trend with the PH&BB. This is a drink I plan on making again with as many different gins, vermouths, and oranges as I can, but I won’t be using the Playboy proportions.

The Bronx has been around in some form or another since at least the first decade of the 1900s, so the write-up calling it a Prohibition era invention is a bit of a stretch.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.