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Signature Cocktail #47: Pineapple and Tangerine Whiskey Vermouth
By Lauren Kathryn on Jan 21, 2015 at 6:00 am in
Today’s cocktail is a study in delicate balance, with the sweetness of pineapple juice perfectly offset by the bright tartness of tangerine. Whiskey and dry vermouth, an interestingly compatible pair, further cut the sweet notes. Healthfully Ever After’s Carlene Thomas shares the recipe.
December and January are tricky months, thanks to the dichotomy of excess and overdoing it and the “new you, new start” mentality that comes with January. But really, it’s not one or the other. It’s all about balance. The same goes for balancing flavors in foods and beverages! While pineapple juice on its own can be just a little too sweet, if you pair it with tangerine to cut through the intense sweetness, a nice blend results.
If you’re not familiar with vermouth outside of a martini, it’s definitely making a comeback in the cocktail world on its own! Start playing with it as a mixer in 2015 to be ahead of the game!
Ingredients (Serves 1)
♦ 1 ounce of whiskey
♦ 1.5 ounces of dry vermouth (I used Martini Exrta Dry.)
♦ 4 ounces of pineapple-tangerine juice (1 tangerine and 1/2 cup of pineapple puréed and double strained)
♦ 1 sprig of rosemary
Make the pineapple juice and double strain. Stir together ingredients and garnish with a rosemary sprig.
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