The Hinky Dinks Frankenstein What Was It? - Tiki Drinks and Food

MT Mai Tai Tiki Socialite Exotic Isle of Alameda Joined: Mar 21, 2004 Posts: 1438	MT Mai Tai Posted posted on Sun, Apr 12, 2009 1:17 AM From what Tofu Joe, and others really into mixology and vintage cocktail recipes have told me, vermouth used to be much tastier pre-prohibition and pre-WWII than it is today. When you look through vintage cocktail recipe books, the recipes all call for more vermouth. Some Manhattans and other classics call for about as much vermouth as they do bourbon or other hard distilled spirit. As the quality worsened on the vermouth, recipes over time reflected that, and have gradually reduced the amount of vermouth to what it is today. It would be interesting to try some quality vintage vermouth in comparison to what's available today, and how that would affect the taste of some classic cocktails.

From what Tofu Joe, and others really into mixology and vintage cocktail recipes have told me, vermouth used to be much tastier pre-prohibition and pre-WWII than it is today. When you look through vintage cocktail recipe books, the recipes all call for more vermouth. Some Manhattans and other classics call for about as much vermouth as they do bourbon or other hard distilled spirit. As the quality worsened on the vermouth, recipes over time reflected that, and have gradually reduced the amount of vermouth to what it is today. It would be interesting to try some quality vintage vermouth in comparison to what's available today, and how that would affect the taste of some classic cocktails.

Post #446476 by Mai Tai on Sun, Apr 12, 2009 1:17 AM