As promised, we made another low(ish) alcohol drink this week for #MasterofCocktails that’s fantastic in its own right. This one’s called The Adonis and it’s a real flavour-packed treat!
It’s taken from ‘The Art of The Shim: Low-Alcohol Cocktails to Keep You Level’ by Dinah Sanders, a superb compendium of yummy low(er) alcohol cocktails. Well worth a look.
Without further ado, here are the ingredients:
You’ll be needing these…
List of Ingredients
- 40ml Antica Formula Carpano Vermouth
- 40ml Palo Cortado Sherry (the one I’m using is from Waitrose)
- 2 good dashes of Regan’s Orange Bitters No. 6
- Orange Peel
First off, coupette(s) in the freezer please.
Now we’re going to take 40ml of Carpano Antica Formula…
…and pop that into a stirring glass along with a large handful of Ice.
Next up is the Sherry. The original recipe calls for Dry Oloroso, but I’m using Palo Cortado ‘cos I like it more. We’ve a few Palo Cortados on the site, but this one – from Waitrose – is just superb. (Other retailers do make/stock/import things that are nice. I think we all need to remember this sometimes.)
So – 40ml of the Waitrose Palo Cortado follows the Antica into the stirring glass.
Finally, we’re going to add a good couple of dashes of Regan’s Orange Bitters.
Now give it a quick stir…
…and strain into your pre-chilled Coupette.
Express a piece of orange peel over the top, and discard.
There we have it. The Adonis.
Enjoy!
This is a serious cocktail, a superb aperitif, and more than punchy enough to stand up to a Negroni or Martini – also, you can have around 3 of these for the price of one Negroni.
Mixing along at home, @Reemus22 went with the Oloroso, using Punt E Mes and The Bitter Truth Orange Bitters
Next week, we’ll be making (what I think is) The Perfect Highball Cocktail. Such a simple concept, *so* easy to cock up.
You’ll be needing these…
Yamazaki 12 Year Old, Club Soda, a Lemon and a big ol’ chunk of clear ice!
And that’s right – before next week’s instalment, I’m (finally) going to show you how to make your own perfectly clear, absolutely massive chunks of ice!
Read how it’s done here, in time for next for Sunday’s #MasterofCocktails.
Ben
Christine 