Dreams Never End
It takes a few minutes to make the delicious pear syrup that sweetens this rye cocktail, but it's totally worth the wait. Carpano Antica sweet vermouth adds the lush richness you need for this drink, which gets a delicate herbal bite from a barspoon of Fernet Branca.
This Scotch cocktail from John McCarthy is sweetened with Carpano Antica, and gets an herbal addition from Green Chartreuse. He warns that you really need to let the ice melt before you strain: "I want about half an ounce of ice melt to really open up these heavy hitters, Scotch and Chartreuse. Let it cook in the glass for awhile."
This is pretty straighforward: this cocktail is a Negroni made with bourbon or rye. It's an awesome drink, rich and complex and perfect for autumn. You may want to play around with proportions slightly depending on your taste, and you can try subbing out other bitter liqueurs for the Campari if you're looking for something new.
This bourbon drink with sweet vermouth and Grand Marnier is balanced with fresh lime juice for a result that's surprisingly dry and tart.
Just one step away from enjoying sweet vermouth straight out of the bottle; this drink adds a little Maraschino liqueur and simple syrup for sweetener, plus Angostura bitters for spice. If you don't have Maraschino, make it with Cointreau or Grand Marnier.
This whiskey lemonade is sweetened with honey and made long with seltzer. Carpano Antica provides the body and richness to keep this easy sipper interesting.
Tequila and sweet vermouth might not seem like the most obvious pairing, but together with Campari and some orange bitters to bridge the gap, you've got the Agavoni, a smart variation on the Negroni. We'd also be curious to try this with reposado tequila, but the silver has a nice herbal side that works well in this drink.
You'll need Old Tom gin for this classic cocktail, made with sweet vermouth and maraschino liqueur, plus orange bitters to round things out. Erik Ellestad, who blogged his way through the Savoy cocktail book, suggests adding a dash of Angostura bitters as well.
This smooth apple brandy cocktail incorporates sloe gin, which is traditionally made in England and carried in flasks during hunting season. Dolin Rouge complement's the sloe gin's fruity flavor without adding too much richness, and the drink is brightened with fresh lemon.
There are endless Manhattan variations, but this is an interesting one, made at Beloved in Greenpoint, Brooklyn, with funky, grassy rhum agricole and bourbon. The key ingredient: sweet and earthy Cocchi Vermouth di Torino.