“Cocktail Hour” is a monthly series in which I try my hand at making simple yet impressive cocktails at home.
The tradition of the aperitivo (apéritif if you are en France) - the pre-dinner cocktail meant to stimulate the appetite - is just one of the many reasons Europeans are better than us. Okay, okay, just kidding not really. The aperitivo gives you a chance to wind down and prepare yourself for enjoying a meal, instead of hurriedly scarfing it down in a post-work frenzy. Aperitivos are usually bitter-sweet, often consisting of Campari, Lillet, vermouth or pastis, often with a touch of sparkling water.
The star of this drink is Carpano Antica Formula vermouth, the recipe for which has remained unchanged since its invention in 1786. It features notes of vanilla, allspice and dates, and is delicious enough to be enjoyed by itself on the rocks. I figured the bitterness of black tea and the woodsiness of rosemary would complement it well, and thus this recipe was born. I guess you could call it a very grown up version of iced tea.
This drink calls for rosemary syrup and cooled freshly brewed tea. These can both be made several days in advance and enjoyed in aperitivos throughout the week or before a dinner party.
Carpano Antica Formula Aperi-tea-vo
(Yield: 1 cocktail)
Ingredients:
- 1 1/2 oz Carpano Antica Formula vermouth
- 3/4 oz gin
- 1 1/2 oz freshly brewed, cooled black tea
- 1 Tbsp. rosemary syrup*
Procedure: In a cocktail shaker filled with ice, combine all ingredients. Shake until the outside of the shaker becomes frosty and strain into a 6 oz glass with ice.
*To make syrup, combine 1/2 c granulated sugar and 1/2 c water in a small saucepan. Bring to a simmer and cook until sugar is dissolved, stirring occasionally, about 2 minutes. Add in 2 rosemary sprigs, turn heat off, cover with a lid and let stand for 45 minutes. Strain syrup and discard rosemary.
A sample of Carpano Antica Formula vermouth was sent to me for the purpose of recipe development; all opinions are my own.
Any drink that has rosemary and tea in it is right up my alley. The gin just takes it to the next level. And I agree - I’ve always been envious of the European aperitif culture!