I really like Cocchi, a sweet vermouth from Italy. It’s made using a Moscato wine base that’s then infused with herbs and spices, including gentian, cinchona bark and bitter orange peels. The result is a fruity, raisiny and spicy vermouth, with a touch of bitterness. I learned all this during a crash course in “vermouth vs. amaro” several weeks ago, and now I have the difficult job of trying out recipes that showcase each.
First up: the Cocchi vermouth. Why not use it to make a Tequila Manhattan, a twist on the classic cocktail? When you add a bit of jalapeño syrup for smoky sweetness, and a dash of orange bitters to keep its edge, you have the makings of something spirit-forward, but smooth and round. I like-y.
- 1-1/2 oz reposado tequila (I used Rocado)
- 1/2 oz Cocchi Storico Vermouth di Torino
- 1 tsp. jalapeño simple syrup*
- Dash orange bitters
- Orange zest
Method: Combine tequila, vermouth, jalapeño syrup and bitters in a mixing glass with ice. Stir for about 20 seconds. Strain into a rocks glass over a large ice ball (optional). Squeeze in orange zest, rim glass with orange peel and drop in.
*Jalapeño simple syrup
- 1 cup water
- 1 cup sugar
- 1 jalapeño, cut into chunks
Method: Combine sugar and water and heat until sugar is dissolved. Add jalapeño and simmer for about 10 minutes. Remove and let cool. Strain out jalapeño and store syrup in a sealed container in the refrigerator for up to one week.