One of the major problems with having a homebar is that when you open a normal sized bottle of vermouth it quickly becomes a game of “how many vermouth-based drinks can I make before this goes rancid”?
To be fair, this is a game in which everyone wins. I have three sizable shelves of amari from my gotta-collect-them-all phase of amaro love, so mostly this ends up being a game of “how many negroni variants can I make?” The favorite variants tend to be more on the vegetal side and I really like using the St. George Terroir Gin (if you haven’t tried it, it’s a must-have – it is inspired by hiking around Mount Tam and tastes like a rain-soaked forest) as the base spirit.
Cynar tends to be a favorite (I wrote up a negroni using that one) but I recently revived my bottle of Alpe Genepy, a very floral and chartreuse-y liqueur. The color also looked quite pretty with the Amber Noilly Prat vermouth I used (the Amber sits between the dry and sweet vermouths in taste profile and has an addition of vanilla bean). I think a dry floral vermouth would work very well with the drink as well, since the Amber Noilly Prat is a bit difficult to procure in the US.
- 1 oz St. George Terroir Gin
- 1 oz Alpe Genepy
- 1 oz Noilly Prat Amber or Dry Vermouth
- Mix, strain, drink
- Garnish optionally with rosemary