• AMBER SPRITZ

    INGEDIENTS

    • 3 oz Amber Vermouth
    • 3 oz Sparkling Wine
    • Garnish with an orange slice
    FULL RECIPE 

  • DOUBLE BARREL

    INGEDIENTS

    • 2 dashes Angostura Bitters
    • 2 dashes Orange Bitters
    • 1 oz Sweet Vermouth
    • 1 oz Dry Vermouth
    • 1 oz Rye Whiskey
    FULL RECIPE 

  • ROCKWELL HANKY PANKY

    INGEDIENTS

    FULL RECIPE 

  • NEGRONI - 1917 Florence, Italy

    INGEDIENTS

    • 1 oz Campari
    • 1 oz Sweet Vermouth
    • 1 oz Dry Gin
    • Garnish with an orange slice
    FULL RECIPE 

  • ROCKWELL MANHATTAN

    INGEDIENTS

    • 2 oz Rye Whiskey
    • 1 oz Rockwell Sweet Vermouth
    • 1 dash Bitters
    • Orange Rind Slice
    FULL RECIPE 

  • AMERICANO - 1860s Gaspare Campari

    INGEDIENTS

    • 1.5 oz Campari
    • 1.5 oz Sweet Vermouth
    • 4 oz Soda Water
    • Garnish with an orange wheel
    FULL RECIPE 

  • BIJOU - 1900 Harry Johnson's Bartender's Manual

    INGEDIENTS

    • 2 dashes Orange Bitters
    • 1 oz Sweet Vermouth
    • 1 oz Green Chartreuse
    • 1 oz Dry Gin
    • Garnish with a maraschino cherry
    FULL RECIPE 

  • BOULVARDIER - 1930s Erskine Gwynne recipe

    INGEDIENTS

    • 1 oz Campari
    • 1 oz Sweet Vermouth
    • 1 oz Bourbon
    • Orange Peel
    FULL RECIPE 

  • ASTORIA - 1935 Old Waldorf Astoria Bar Book

    INGEDIENTS

    • 2 dashes Orange Bitters
    • 1 oz Old Tom Gin
    • 2 oz Dry Vermouth
    • Garnish with an expressed lemon peel
    FULL RECIPE 

  • ROCKWELL MARTINI

    INGEDIENTS

    • 1 oz Dry Vermouth
    • 2 oz Dry Gin
    • Garnish with a spanish olive
    FULL RECIPE 

  • HARVARD - 1906 Modern American Drinks

    INGEDIENTS

    • 3 dashes Angostura Bitters
    • 3 dashes Gum Syrup
    • 1 oz Sweet Vermouth
    • 1 oz Brandy
    • 1 oz Soda Water
    FULL RECIPE 

  • IDEAL COCKTAIL - 1933 Sloppy Joe’s Bar

    INGEDIENTS

    • 1 tsp Simple Syrup
    • 1 oz Pink Grapefruit Juice
    • 2 oz Dry Gin
    • 1 oz Dry Vermouth
    • Garnish with a grapefruit slice
    FULL RECIPE 

  • CHRYSANTHEMUM - 1934 Savoy recipe

    INGEDIENTS

    • 3 dashes Absinthe
    • 1 oz Benedictine
    • 2 oz Dry Vermouth
    • Garnish with an expressed orange peel
    FULL RECIPE 

  • POET'S DREAM - 1937 Cafe Royal

    INGEDIENTS

    • 2 dashes Orange Bitters
    • 2 dashes Benedictine
    • 1 oz Dry Vermouth
    • 1 oz Dry Gin
    FULL RECIPE 

  • BRONX - 1935 Old Waldorf Astoria Bar Book

    INGEDIENTS

    • 2 dashes Orange Bitters
    • 1 oz Sweet Vermouth
    • 1 oz Dry Vermouth
    • 2 oz Dry Gin
    • Expressed orange peel
    FULL RECIPE 
SHOP VERMOUTH