Vermouth hasn’t always played second fiddle to boozier spirits; this delicate aperitif, which is 2:1 vermouth to gin, was a favorite of Julia Child’s for pre-dinner drinking. We prefer a light-bodied dry vermouth, like Ransom Dry, which has fragrant notes of candied orange and lemon verbena, though you can substitute any dry vermouth that you prefer. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 2 oz. vermouth (preferably Ransom Dry)
- 1 oz. London dry gin
- 1 caperberry
- Stir vermouth and gin in an ice-filled shaker. Strain into a chilled martini glass; garnish with a caperberry.