Vermouth – I use Dolin Blanc
Aperitif – The classic red version uses Campari, you replace that with a fortified wine. When I first started making these I used Bitterman’s Grapefruit or Orange Liquors and still do. However recently the guys at Astor Wines turned me onto Kina L’Avion d’Or (it also makes a phenomonal Vesper) a Lillet that is closer to the original recipe and absolutely delicious. You could easily drink this straight up.
Bitter- I add bitters as well. A good Citrus like Hell’s Bitters, Bitterman’s Hopped Grapefruit or a Fee Brothers Orange works best.
To make the drink quite simply pour equal parts of the liquors with some shakes of the bitters into a glass with ice. Stir. Pour into a glass with ice and add a twist of grapefruit or lemon. Sip…drink…enjoy…repeat..
As an added bonus a new drink that may be my cocktail of choice this winter. It’s called a Boulevardier and it’s a variation of a Negroni. I believe the Dead Rabbit serves these, though they use another name. You substitute Whisky for the Gin. My recipe is equal parts
Aperol (Frequently used in Gin based drinks, not as strong or bitter as Campari)
Cocchi Americano – Another Aperitif that is a great addition to your home bar. Again you could use the Kina or like Lillet.
Stir together pour into glass with ice with a twist of citrus peel(I like grapefruit) and I also hit it with some citrus bitters…I like drinking these slow…