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portfolio ➜ wines ➜ Aromatized WinesVermouth

Dolin Dry Vermouth de Chambéry

Recipes

The 50/50 Martini

Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Dolin Dry Vermouth de Chambéry
2 dashes orange bitters.
Strain into a coupe.
Garnish with a lemon peel and an olive.

Alpen Rose Cocktail

Stir with ice:
2 oz Dolin Dry Vermouth de Chambéry
1 oz Blume Marillen Apricot Eau-de-Vie
0.25 oz Cocchi Americano Rosa
0.25 oz simple syrup.
Strain into a coupe.
Garnish with a grapefruit peel.

Atta Boy Cocktail

Stir with ice:
2 oz Hayman’s London Dry Gin
1 oz Dolin Dry Vermouth de Chambéry
4 dash grenadine
Strain into a coupe.
Garnish with a lemon peel.

Autumn Sunset

Stir with ice:
1.5 oz bourbon
0.5 oz Cocchi Vermouth di Torino
0.5 oz Dolin Dry Vermouth de Chambéry
0.25 oz St. Elizabeth Allspice Dram
0.25 oz Bénédictine
Strain into a coupe.
Garnish with an orange peel.

Bartlett Pear Martini

Stir with ice:
1.5 oz Purkhart Pear Williams Eau-de-Vie
1.5 oz Dolin Blanc Vermouth de Chambéry or Dolin Dry Vermouth de Chambéry
2 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.

Boomerang Cocktail

Stir with ice:
1 oz Kronan Swedish Punsch
1 oz rye whiskey
1 oz Dolin Dry Vermouth de Chambéry
1 bar spoon lemon juice
1 dash Angostura Bitters
1 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.

Brainstorm Cocktail

Stir with ice:
1.5 oz Irish whiskey
1 oz Dolin Dry Vermouth de Chambéry
0.5 oz Bénédictine
Strain into a coupe.
Garnish with orange peel.

Careful Whisper Cocktail

Stir with ice:
1 oz Cardamaro Vino Amaro
1 oz Dolin Dry Vermouth de Chambéry
1 oz Cocchi Vermouth di Torino
1 dash orange bitters
1 dash Angostura Bitters
Strain into a coupe.

Careless Whisper

Stir with ice:
1 oz Smith & Cross Traditional Jamaica Rum
1 oz Cocchi Vermouth di Torino
1 oz Dolin Dry Vermouth de Chambéry
1 dash orange bitters
1 dash Angostura Bitters
Strain into a coupe.

Chrysanthemum Cocktail

Stir with ice:
2 oz Dolin Dry Vermouth de Chambéry
1 oz Bénédictine
1 bar spoon absinthe
Strain into a coupe.
Garnish with a lemon peel.

Claridge Cocktail

Stir with ice:
1 oz Hayman’s London Dry Gin
1 oz Dolin Dry Vermouth de Chambéry
0.5 oz Rothman & Winter Orchard Apricot Liqueur
0.25 oz Pierre Ferrand Dry Curaçao
1 dash orange bitters
Strain into a coupe.

Cliffhanger

Stir with ice:
1.5 oz Dolin Dry Vermouth de Chambéry
1.5 oz Banyuls dessert wine
Strain into a coupe.
Garnish with orange peel.

Count of Mount Kisco

Stir with ice:
1 oz Averell Damson Gin
1 oz Dolin Dry Vermouth de Chambéry
1 oz Salers Gentian Apéritif
Strain into a double rocks glass filled with ice.
Garnish with a grapefruit peel.

Flowering Pear Cocktail

Stir with ice:
2 oz Dolin Dry Vermouth de Chambéry
1 oz Rothman & Winter Orchard Pear Liqueur
1 dash absinthe
Strain into a coupe.
Garnish with a lemon peel.

Full House Cocktail

Stir with ice:
1.5 oz light rum
0.75 oz Kronan Swedish Punsch
0.75 oz Dolin Dry Vermouth de Chambéry
0.25 oz simple syrup (1:1)
1 dash orange bitters
Strain into a coupe.
Garnish with an orange peel.

H.S. Special

Stir with ice:
1 oz Royal Dock Navy Strength Gin
0.75 oz Dolin rouge vermouth
0.75 oz Dolin dry vermouth
0.5 oz Kronan Swedish Punsch
Strain into a coupe.
Garnish with a cherry and an orange twist.

Haus Cosmopolitan

Shake with ice:
1.5 oz Blume Marillen Apricot Eau-de-Vie
1.5 oz Dolin Dry Vermouth de Chambéry
0.5 oz lemon juice
0.5 oz Cocchi Americano Rosa
0.25 oz simple syrup
4 dashes Peychaud’s Bitters
Double-strain into a coupe.

The Libertine Cocktail

Stir with ice:
1 oz rye whiskey
1 oz Dolin Dry Vermouth de Chambéry
0.5 oz Dolin Rouge Vermouth de Chambéry
0.5 oz Bénédictine
1 dash Angostura Bitters
Strain into a coupe.
Garnish with orange peel.

Little Dolomite

Build in a double rocks glass with ice:
1.5 oz Pasubio Vino Amaro
1.5 oz Dolin Dry Vermouth
Garnish with cucumber slice & thyme sprig

Mesa Spritz

Build in a collins glass filled with ice:
2 oz Dolin Dry Vermouth de Chambéry
0.75 oz Aperitivo Cappelletti
3 oz soda
Garnish with a grapefruit peel.

Moll Cocktail

Stir with ice:
1 oz Hayman’s Sloe Gin
1 oz Hayman’s London Dry Gin
1 oz Dolin Dry Vermouth de Chambéry
1 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.

Noce Vecchio

Stir with ice:
1.5 oz Cocchi Barolo Chinato
0.75 oz Cocchi Americano Bianco
0.75 oz Dolin Dry Vermouth de Chambéry
Strain into a double rocks glass filled with ice.
Garnish with cheese and salami on a skewer or toothpick.

Old Hickory Cocktail

Stir with ice:
1.5 oz Dolin Dry Vermouth de Chambéry
1.5 oz Dolin Rouge Vermouth de Chambéry
2 dash Angostura Bitters
2 dash orange bitters
Strain into a coupe.
Garnish with an orange peel.

Old Pal Cocktail

Stir with ice:
1 oz bourbon
1 oz Aperitivo Cappelletti
1 oz Dolin Dry Vermouth de Chambéry
Strain into a double rocks glass filled with ice.
Garnish with an orange peel.

Pale Horse Cocktail

Stir with ice:
1.5 oz Hayman’s London Dry Gin
0.5 oz Salers Gentian Apéritif
0.5 oz maraschino liqueur
0.5 oz Dolin Dry Vermouth de Chambéry
1 dash orange bitters
Strain into a double rocks glass filled with ice.
Garnish with an orange peel.

Pandas in Perpignan

Stir with ice:
1.5 oz Mas Peyre Rancio Sec
1.5 oz Dolin Dry Vermouth de Chambéry
1 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.

Pear Falls

Stir with ice:
1.5 oz Rothman & Winter Orchard Pear Liqueur
1.5 oz Dolin Dry Vermouth de Chambéry
Strain into a coupe.
Garnish with a lemon peel.

The Prime Directive no. 2

Stir with ice:
1 oz Dolin Dry Vermouth de Chambéry
1 oz Salers Gentiane Aperitif
1 oz Byrrh Grand Quinquina
Strain into a coupe.
Garnish with a lemon twist (discard the peel).

Prince Henry’s Reed

Stir with ice:
1.5 oz Henriques & Henriques Rainwater Madeira
1.5 oz Dolin Dry Vermouth de Chambéry
1 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.

Scofflaw Cocktail

Shake with ice:
1.5 oz Rye Whiskey
1 oz Dolin Dry Vermouth de Chambéry
0.75 oz lemon juice
0.75 oz grenadine
Double-strain into a coupe.
Garnish with lemon peel.

Strasbourg Cocktail

Stir with ice:
1 oz Hayman’s Old Tom Gin
1 oz aquavit
1 oz Dolin Dry Vermouth de Chambéry
1 dash Rothman & Winter Crème de Violette
Strain into a coupe.
Garnish with lemon peel.

Suppressor No. 1

Build in a double rocks glass filled with ice:
1 oz Dolin Dry Vermouth de Chambéry
1 oz Cocchi Americano Bianco
1 oz Pedro Ximenez sherry
8 drops Bittermens Hopped Grapefruit Bitters
2 bar spoons lemon juice
Garnish with orange peel and mint sprig.

Trudeau

Stir with ice:
1 oz Byrrh Grand Quinquina
1 oz Canadian whisky
1 oz Dolin Dry Vermouth de Chambéry
1 dash simple syrup
1 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.