Vermouth Panaché

Vermouth Panache Cocktail

Vermouth Panaché

Both sweet and dry vermouths are made from a white wine base flavored with various botanicals; dry styles are typically macerated with bright-tasting ingredients like lemon and chamomile, while sweet versions are mixed with caramel and showcase warmer spices. This simple mix of the two, adapted from a recipe in Philip Greene’s To Have and Have Another: A Hemingway Cocktail Companion (Perigee Trade, 2012), was a favorite drink of Ernest Hemingway. See the recipe for Vermouth Panache »Ingalls Photography

Both sweet and dry vermouths are made from a white wine base flavored with various botanicals; dry styles are typically macerated with bright-tasting ingredients like lemon and chamomile, while sweet versions are mixed with caramel and showcase warmer spices. This simple mix of the two, adapted from a recipe in Philip Greene's To Have and Have Another: A Hemingway Cocktail Companion (Perigee Trade, 2012), was a favorite drink of Ernest Hemingway. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.

Vermouth Panaché
This simple mix of sweet and dry vermouths, adapted from a recipe in Philip Greene’s To Have and Have Another: A Hemingway Cocktail Companion (Perigee Trade, 2012), was a favorite drink of Ernest Hemingway.
Yield: makes 1 Cocktail

Ingredients

  • 3 oz. dry vermouth (preferably Ransom Dry)
  • 1 oz. sweet vermouth (preferably Vya Sweet)
  • 1 dash Angostura bitters

Instructions

  1. Stir dry vermouth, sweet vermouth, and Angostura bitters in an ice-filled old-fashioned glass; garnish with a lemon twist.