vermouth

Vegetarian Skillet Stuffed Shells recipe | Epicurious.com

pasta shells (about 6 oz.)

kosher salt, divided,

Tbsp. olive oil

lb. crimini mushrooms, thinly sliced

tsp. black pepper

dry white wine

baby spinach

garlic cloves, thinly sliced

unsalted butter

marinara sauce

red pepper flakes

ricotta

Tbsp. finely chopped oregano, divided

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.

Vieux Carr&#233; Recipe

Benedictine

Peychaud’s Bitters

Angostura Bitters

rye whiskey

cognac

sweet vermouth

Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry.

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Linguine With Clam Sauce

Kosher salt

linguine

extra-virgin olive oil,

red-pepper flakes

oregano

dry vermouth

baby clams

Black pepper

lemon (from 1 to 2 lemons)

Italian parsley

Lemon wedges,

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.

While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.

Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.

Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

Boulevardier Recipe | Epicurious.Com

bourbon

Campari

sweet vermouth (preferably Antica Formula)

lemon twist

Manhattans By The Pitcher Recipe | Epicurious.Com

Noilly Prat Rouge vermouth

Angostura bitters

orange twists

cherries

This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.

Mae Rose Cocktail

London dry gin,

dry vermouth,

grapefruit liquer (such as Combier Créme de Pamplemousse Rose)

Grapefruit twist,

Bon Appétit

Combine gin, vermouth, Campari, and grapefruit liqueur in a cocktail shaker and fill with ice. Stir until shaker is frosty, about 30 seconds. Strain into a coupe glass and garnish with a grapefruit twist.

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

Under-the-Mistletoe Punch

sugar

allspice berries, cracked

cloves

cinnamon sticks

amontillado sherry (preferably Lustau)

dry vermouth (preferably Dolin)

cranberry juice cocktail

lemon juice

orange orange

Bring raw sugar, allspice, cloves, cinnamon, and 1⅓ cups water to a simmer in a small saucepan over medium heat. Remove from heat and let spices steep 10 minutes. Strain through a fine-mesh sieve into a small measuring glass or bowl (you’ll have 1½–1¾ cups syrup); let syrup cool. Cover and chill until cold, at least 30 minutes.

Do Ahead: Syrup can be made 1 month ahead. Keep chilled.

Stir spiced syrup, sherry, vermouth, cranberry juice, and lemon juice in a large pot or bowl.

If serving from a dispenser with a spigot, line sides at the bottom with a row of orange wheels and fill one-quarter full with crushed ice to hold orange wheels against sides. Create another layer of orange wheels and add just enough ice to hold them against sides. Repeat until dispenser is full. Pour punch over ice and top with fir sprigs, if desired. Serve punch in ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.

If serving in a punch bowl, add 4 cups ice cubes to punch and stir until very cold, about 1 minute. Remove ice with a slotted spoon. Ladle into ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.

Do Ahead: Punch (stirring in ice if serving in a punch bowl) can be made 8 hours ahead. Cover and chill.

Bubbly, citrus-forward and refreshing, the Vermouth Royale is just as lovely served in the dead of winter as it is poolside during the summer. If you don’t have a muddler, the business end of a wooden spoon or tapered rolling pin work just as well. Since crème de cassis can quickly skew a cocktail saccharine, the Vermouth Royale starts with a half-ounce. That said, if your preference for sweetness skews a touch higher, feel free to use up to three-quarters of an ounce of crème de cassis.

Vermouth Royale

lime,

(3-inch) lemon peels

Very small pinch of flaky sea salt

crème de cassis

sparkling wine

Add the lime wedges, one of the lemon peels, sugar and salt to the bottom of a cocktail shaker. Use a muddler (or the end of a wooden spoon) to lightly smash and release the lime’s juices and the lemon’s oils and to dissolve the sugar and salt.

Add the vermouth and crème de cassis, and fill the shaker with ice. Cover and shake until very cold, then strain into a Collins glass filled with ice. Top with sparkling wine and garnish with the second lemon peel.

Lesser known than its cousin, the Martini, but no less delicious.

Martinez Cocktail Recipe

Old Tom gin

sweet vermouth (I

maraschino liqueur

orange bitters

Lemon twist,

Fill a mixing glass with ice. Add gin, sweet vermouth, maraschino liqueur, and orange bitters. Stir until very cold then strain into a chilled cocktail glass. Twist lemon peel over cocktail to express its oils. Rub rim of glass with peel and discard.

This classic (stirred!) martini recipe might only need three ingredients—gin, vermouth, and a lemon twist—but to really master it, technique is everything.

Classic Martini Recipe

Beefeater gin

Noilly Prat dry vermouth

lemon

Even if you’re thinking to yourself, but I already know how to make a martini, you may want to keep reading anyway. This martini recipe is proof that sometimes the simplest things are actually the hardest to master. It might only need three ingredients—gin, vermouth, and a lemon twist—but fewer variables means that each one is very important to the final result. Technique is everything here.
Speaking of, we suggest stirring this martini 50 times in a rapid circular motion (preferably with a bar spoon) before straining it into your cup. Sounds specific, but we’re aiming for three things here: cohesion of ingredients; proper dilution; and a perfectly chilly temperature—all of which lead to a better, more nuanced flavor profile overall and consistency between batches. Why not shake it? Because we’re only mixing spirit-based ingredients (gin and vermouth), you don’t “need” the force of the shake to integrate them the way you would if other non-booze-based elements (such as citrus, egg white, etc.) were present, and it gives you more control over the temperature and dilution. But if it’s still your preference, by all means, shake away! Oh, and if olives are more your speed, try this recipe instead.
Editor’s note: This recipe was originally published March 24, 2015.

Holding a large (preferably 1") cube of ice in the palm of your hand, use the back of a stirring spoon to crack it into large pieces; place in a mixing glass. Repeat with enough ice to fill glass. Add gin and vermouth and, using a bar spoon, rapidly stir 50 times in a circular motion (the outside of the shaker will become very cold and frosty).

Strain martini through a Hawthorne strainer (or a large slotted spoon) into a chilled Nick and Nora glass. Strain any excess cocktail into a sidecar set over ice (or a small glass in a bowl of ice).

Using a small serrated knife, remove a 1" piece of peel from lemon; it should be stiff enough to provide some resistance (some white pith is okay). Twist peel over drink to express oils, then rub around rim of glass. Float peel, yellow side up, in martini.

A good gin contains floral elements in its mix of botanical flavors, and the creme de violette nicely calls the floral notes to the fore.

Atty Cocktail Recipe

gin (see note)

absinthe (see note)

crème de violette (see note)

Pour gin, vermouth, absinthe, and crème de violette into an ice-filled. Stir until well chilled, about 20 seconds. Strain into chilled cocktail glass, add lemon twist, and serve immediately. 

A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively a cross between a Manhattan and a Negroni. In colder months, it’s a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order. It’s composed of two parts American whiskey, with one part each of sweet vermouth and Campari. Taken one way, it’s a Manhattan with a portion of Campari swapped in for the regular few drops of Angostura or other aromatic bitters. Seen the other way, it’s a Negroni with whiskey in place of the gin.

The Boulevardier

rye or bourbon

sweet vermouth (I love

Stir ingredients together in a mixing glass filled with ice, strain into either a stemmed cocktail glass or a rocks glass with ice, to preference. Garnish with a twist of lemon zest.

<p>If you're a whiskey lover, you'll love this sweet manhattan, made with whiskey, vermouth and bitters. Serve with a maraschino cherry and a twist of lemon</p>

Sweet manhattan cocktail

milliliters rosso vermouth

syrup

maraschino cherry

<p>Stir the ingredients with ice in a mixing glass, then strain into a cocktail glass. Garnish and serve.</p>

Sweet chicken surprise

x 200 g free-range chicken legs

garlic

250 g mixed-colour seedless grapes

ml red vermouth

tarragon

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. This olive oil cake only improves the longer it sits (not that it’ll last that long).

Olive Oil Cake

cake flour

almond flour cornmeal

baking powder

baking soda

salt

amaretto, Grand Marnier, sweet vermouth, or other liqueur

lemon zest

vanilla extract

eggs

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the longer it sits—this dairy-free version will keep on your counter for days (not that it’ll last that long).

Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.

Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.

Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

Vieux Carré

Bénédictine

Peychaud’s bitters


Stir all ingredients with ice. Strain into a chilled rocks glass over ice

This sweet 50/50 martini was created in the early 1900s by Ada Coleman, the head bartender at the American Bar at the Savoy Hotel in London. It combines equal parts gin and sweet vermouth, finished with a splash of the bittersweet Italian amaro Fernet-Branca. Stick with the original recipe and use Fernet-Branca, or substitute another fernet. The amount you deploy depends on both individual taste and the intensity of the fernet used, so add it slowly, and as you like.

Hanky Panky

fernet,

orange peel,

Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)

In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and fernet. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils into the glass and garnish with the orange peel.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.

Batched Manhattan

Combine bourbon, vermouth, and Angostura bitters in a mixing glass.

Divide cocktail among 4 ice-filled rocks glasses. Garnish each drink with an orange twist wrapped around a cherry.

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Creamy Pan-Roasted Scallops With Fresh Tomatoes

thinly sliced shallots or red onion

celery seeds

Salt and black pepper

tomatoes

dry white vermouth, dry white wine

Worcestershire sauce

heavy cream

sea scallops, patted dry

chives,

celery leaves

Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.

Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.

Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

A brisk and bitter tequila cocktail that's made with Campari but is a bit lighter than the classic Negroni.

Rosita (Campari and Tequila Cocktail)

reposado tequila (such as Partida)

Martini Rosso vermouth

Dolin dry vermouth

orange twist

I discovered this recipe in the 2006 edition of The Museum of the American Cocktail Pocket Recipe Guide, which was my go-to (pre-smartphone) as a bartender at Gramercy Tavern and the Pegu Club. Later, I traced it back to Greg Boehm’s 1974 edition of Mr. Boston Official Bartender’s Guide.

The name means “little rose” in Spanish, which undoubtedly refers to the crimson hue the Campari imparts to it. The original recipe calls for it to be prepared with equal parts tequila, Campari, and a split measure of dry and sweet vermouth, which yields more of a Negroni-esque Rosita. Seventeen years later, it appeared in the same proportion and prep with a dash of bitters added in Gary Regan’s The Bartender’s Bible. Fifteen years after that, the pocket guide adapts the recipe to the proportions I’ve adopted here and modernizes preparation from stirring over crushed ice in the glass to chilling and diluting in a mixing glass so it can be served over fresh ice.

One logical variation would be to prepare it with blanco tequila using the original recipe—which has no dash of bitters—and serve it on the rocks like a Negroni. You have history on your side if you prefer a lemon twist.

Epicurious

Stir with ice, then strain into a chilled coupe. Garnish with the orange twist.

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

Aperitif Scorpion Bowls

[360 ml] amaro, chilled

[360 ml] sweet vermouth, chilled

lemon peels

Sparkling water, chilled, for topping

[60 ml] amaro, chilled

[60 ml] sweet vermouth, chilled

Sparkling water,

Lemon peel

You know scorpion bowls: communally shared, heavily boozed and sugared, hangovers biding their time inside every straw. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting (ugh). All follow the main tenets of apéritif: low ABV, low effort, high reward. Serve these in that ceramic bowl your mom found at a garage sale, a regular large bowl, or a pitcher. If you’re taking them to go, these recipes all conveniently fit into a recently emptied 750 ml bottle.

In a punch bowl or pitcher, combine the amaro, sweet vermouth, and bitters. Working one by one, hold the lemon peels by their long edges with the peel facing down into the bowl. Pinch the peel to express the citrus oils and drop the peel into the bowl. Serve in ice-filled punch or lowball glasses and top each drink with sparkling water just before serving.

In an ice-filled punch or lowball glass, combine the amaro, sweet vermouth, and bitters. Top with sparkling water. Hold the lemon peel by its long edges with the peel facing down into the glass. Pinch the peel to express the citrus oils, drop the peel into the glass, and serve.

Use your favorite combination of herbs for this refreshing twist on sangria. We like to think of it as spa water but with a little buzz! It’s perfect to serve at picnics or on any warm summer night.

Rosé Sangria

750-ml bottles rosé

bianco vermouth

herbs,

citrus soda,

Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher. Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to pitcher. Cover and chill at least 3 hours and up to overnight for flavors to meld.

Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.

&quot;This delicious and simple recipe for juicy, quickly prepared pork chops calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough. &quot;

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