Try Using Dry Curaçao Instead of Sweet Vermouth

Try Using Dry Curaçao Instead of Sweet Vermouth
Photo: Claire Lower
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It seems I am always out of something. Today I’d planned to make you a bourbon cocktail called “Game Set Match,” but it’s not going to happen. Though I had the requisite bourbon and Cynar (and a lot of each), I was (somehow) completely out of sweet vermouth, which made me sad. (Just wait until I find out who drank it all without replacing it.)

In fact, I was out of all vermouth-like modifiers. As I searched my bar cart, my eyes fell on a dusty bottle of Pierre Ferrand Dry Curaçao, which, while decidedly not vermouth, seemed like it would work with the combination of bottled-in-bond bourbon (the only bourbon I ever have) and woodsy artichoke liqueur.

I was right. Orange is a pretty agreeable flavour that plays really well with others. It’s especially nice when paired with the earthy, forrest-y Cynar. When combined with bourbon, all three ingredients created a flavorful, strong, nuanced beverage. Since we’re dealing with two liqueurs, it’s important to pour the bourbon a little heavy and keep the other two measurements fairly small. Dry Curaçao is lovely when used with some restraint, but too much can turn your beverage cloying, particularly when combined with another liqueur. To make this boozy, tasty drink, you will need:

  • 60mL bourbon
  • 15mL Cynar
  • 15mL Dry Curaçao

Add everything to a mixing glass with cracked eye and stir until very, very cold. Strain into a coupe and garnish with a strip of orange zest, if you feel compelled to keep with the theme.

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