Try Dry Curaçao Instead of Sweet Vermouth
It seems that I always have something wrong. Today I was planning on making you a bourbon cocktail called Game Set Match , but that won’t happen. While I had the necessary bourbon and cinar (and a lot of each), I (for some reason) got rid of the sweet vermouth entirely, which made me sad. ( Wait until I figure out who drank it all without replacing it.)
In fact, I ran out of all vermouth-like modifiers. Searching the bar cart, my gaze fell on a dusty bottle of Pierre Ferrand Dry Curaçao, which, while not vermouth, seemed to work with a combination of bottled bourbon (the only bourbon I ever had) and woody artichoke liqueur …
I was right. Orange is a fairly pleasant taste that goes well with others. It is especially pleasant when combined with an earthy forest cynar. Combined with bourbon, all three ingredients create an aromatic, strong drink with nuances. Since we are dealing with two liquors, it is important to pour the bourbon a little heavier and keep the other two sizes small enough. Dry Curacao is great if consumed with care, but too much can make your drink sugary, especially when combined with another liquor. To prepare this strong and tasty drink, you will need:
- 2 ounces bourbon
- 1/2 ounce cinar
- 1/2 ounce dry curaçao
Pour everything into the cracked eye mixing glass and stir until very, very cold. Strain into your compartment and garnish with a strip of orange peel if you feel the need to stick to this theme.