Vermouth Cooler Recipes

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10 BEST VERMOUTH COCKTAILS YOU NEED TO TRY



10 Best Vermouth Cocktails You Need To Try image

You'll be happy to see both sweet and sour drinks on this list of classic vermouth cocktails. That's all down to the delicious and versatile cocktail ingredient.

Provided by insanelygood

Categories     Beverages     Recipe Roundup

Number Of Ingredients 10

Negroni
Lime Basil Vermouth Cocktail
The Perfect Martini
Best Manhattan Cocktail
Breakfast in Bed
Italian Gin and Tonic
Boulevardier Cocktail
Classic Vodka Martini
Bitter Giuseppe (Cynar Manhattan)
Americano Cocktail

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

VERMOUTH COOLER



Vermouth Cooler image

Yield Serves 1.

Number Of Ingredients 5

3 or 4 ice cubes
2 ounces dry vermouth
2 tablespoons rasberry syrup
Club soda
Slice of orange

Steps:

  • Put the ice cubes in a highball glass, add the vermouth and rasberry syrup and fill with club soda. Garnish with orange slice.

BASIL VERMOUTH COOLER



Basil Vermouth Cooler image

A double dose of basil - infused in dry vermouth and used as garnish - ensures this drink is fresh and herbal throughout. A splash of olive brine and a garnish with the olives themselves add salinity and balance. Use the leftover basil-infused dry vermouth in a 50/50 martini, Vermouth Royale, a Fair Play or pour as is over a large ice cube and finish with a citrus twist.

Provided by Rebekah Peppler

Categories     cocktails

Time 3h15m

Yield 1 (750-milliliter) bottle basil-infused dry vermouth and 1 cocktail

Number Of Ingredients 11

10 to 15 fresh basil leaves, washed and dried
1 (750-milliliter) bottle dry vermouth
Ice
1 1/2 ounces fino or manzanilla sherry
1 1/2 ounces basil-infused dry vermouth
1/4 to 1/2 ounce mild green olive brine, such as Castelvetrano or Manzanilla
2 ounces dry tonic
3 ounces soda water
1 basil sprig
1 (3-inch) lemon peel
1 to 3 Castelvetrano olives

Steps:

  • Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.
  • Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.

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