Carpano Squared
Contributed by on Oct 12, 2015
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This,
in retrospect, is a play on the Perfect Martini. One that combines
both dry and sweet vermouth. I came up with this idea after the
vermouth seminar at Tales with Jared Brown. He had us combining various
types of vermouth and discussing how to make them. After combining
Carpano Dry and Carpano Bianco, I was hooked. These two styles of
vermouth have become my go-to for anything calling for ‘dry.’ At first
the Carpano Bianco seems slightly sweeter than the usual premium dry
vermouth. I attribute this to the rich wine flavor that comes through
along with citrus and a little tropical fruit. The Carpano Dry is a bit
surprising. The nose is wine, lemon, candied fruit and spices, but
the taste is bone dry. Alone, or in combination, these fortified wines
are amazing.
I like my martini’s 2 1/2:1 or 3:1 Gin to Vermouth. Obviously you should use your favorite ratio. However you make them, try combining the Carpano Dry and Bianco 50/50 for the vermouth. I have tried this with Ford’s, Plymouth, 209, Aviation, Hendrick’s and Botanivoire. I like them all!
When it comes to the garnish, I think that citrus and olives, individually or together, drastically alter this martini. I prefer one or two fresh herbs floating on the surface.
The Carpano Squared
- 1 1/2 oz. Gin – You’re favorite premium brand
- 1/4 oz. Carpano Dry Vermouth
- 1/4 oz. Carpano Bianco Vermouth
- Fresh herbs such as thyme and/or sage
- Chill a cocktail glass with ice and water
- Combine the gin and vermouth’s in a mixing glass with ice and stir to chill
- Strain into chilled cocktail glass
- Spank the fresh herbs and float them on the cocktail
Cheers!