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Comoz Blanc Vermouth de Chambéry
RECIPES
Apple Garibaldi
(PUNCH, Brooklyn, NY)
Build in collins glass over ice:
0.75 oz Comoz Blanc Vermouth de Chambery
0.75 oz manzanilla sherry
0.5 oz gin
5 oz fresh-pressed Granny Smith apple juice
Bitter Spritz
(Dean McHong, Cincinnati OH)
Build over ice in double rocks glass:
1 oz Comoz Blanc Vermouth de Chambèry
0.5 oz Amaro Alta Verde
1 oz club soda
2 oz dry sparkling wine
Garnish with grapefruit wedge.
Blanc Martinez
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1.5 oz Comoz Blanc Vermouth de Chambery
0.125 oz Etter Kirsch
1 dash orange bitters
Strain into a coupe.
Garnish with orange peel.
La Contadi
(Tyler Jay Wang, Kirkland Tap and Trotter, Boston)
1 oz Etter Kirsch
1 oz Comoz Blanc Vermouth
Stir with ice. Strain into a cocktail glass.
Garnish with an orange twist.
Dark Side of the Cool
Stir with ice:
1.5 oz Comoz Blanc Vermouth de Chambèry
1.5 oz Blume Marillen Apricot Eau-de-Vie
2 dash Angostura bitters
Strain into a coupe.
Garnish with a lemon peel.
Day Drinker
Stir with ice:
1.5 oz Comoz Blanc Vermouth de Chambèry
1 oz blanco tequila
0.25 oz grapefruit juice
3 drops celery bitters
Strain into a double rocks glass filled with a large ice cube.
Garnish with a lemon twist and a rosemary sprig.
Parfait Parfait
(Kelly O’Hare, Austin, TX)
Stir with ice:
0.75 oz Comoz Blanc Vermouth de Chambèry
0.75 oz Mattei Blanc
1.5 oz Hayman’s London Dry Gin
Strain into a coupe.
Garnish with a lemon peel.
Plum Negroni
(Michael Schall, Bar Camillo, Brooklyn)
Stir with ice:
1.25 oz Averell Damson Gin
1 oz Mattei Cap Corse Blanc Quinquina
0.75 oz Comoz Blanc Vermouth de Chambèry
Strain into a rocks glass filled with ice.
Garnish with a basil leaf.
El Presidente
Stir with ice:
1.5 oz light rum
1.5 oz Comoz Blanc Vermouth de Chambèry or Dolin Blanc Vermouth de Chambéry
1 bar spoon orange curaçao
1 bar spoon grenadine
Strain into a coupe.
Garnish with orange peel.
Proud and Prepared
Build in a collins glass filled with ice:
1.5 oz Comoz Blanc Vermouth de Chambèry
1.5 oz Mattei blanc
3 oz club soda
Garnish with a grapefruit peel
Reunited
Build in a rocks glass filled with ice:
1.5 oz straight rye
1 oz Comoz Blanc Vermouth de Chambèry
2 dashes Angostura
Garnish with an orange twist.
Roslyn Cocktail
Stir with ice:
1 oz Comoz Blanc Vermouth de Chambèry
3 drops Pernod
3 drops rosewater
Strain into a cocktail glass.
Garnish with a lemon twist and a cocktail onion
Savoie Spritz
Build in a double rocks glass filled with ice:
2 oz Comoz Blanc Vermouth de Chambèry
1 oz club soda
1 sliced strawberry
Garnish with a lemon peel and a mint sprig.
The Stirrup
Stir with ice:
1.5 oz blanco tequila
1.25 oz Comoz Blanc Vermouth de Chambèry
0.25 oz KRONAN Swedish Punsch
Strain into a coupe.
Garnish with an orange peel.
Tacubaya
Stir with ice:
1.5 oz blanco tequila
1.5 oz Comoz Blanc Vermouth de Chambèry
2 dashes orange bitters
Strain into a coupe.
Garnish with a lemon peel.
Tunnel Vision
(Adapted from Alex Day, NYC)
Muddle lightly in shaker:
0.5 oz simple syrup
2 basil leaves
Add:
2 oz Comoz Blanc Vermouth de Chambery
0.5 oz Etter Pear Williams
0.5 oz lime juice
2 dashes absinthe
Shake with ice.
Fine strain into collins glass over ice.
Add 1.5 oz club soda.
Garnish with Basil Sprig.
Garnish with lime wheel.
Vatican City
(Adapted from Mikki Kristola, Los Angeles, CA)
Shake with one ice cube:
1 oz Comoz Blanc Vermouth de Chambery
1 oz Salers Gentiane
1 oz lime juice
0.5 oz simple syrup
Strain into collins glass over ice.
Top with 2.5 oz club soda.
Garnish with grapefruit peel.