Cocktails

John Wood Cocktail

John Wood
Vermouth is an immensely useful flavouring for cocktails, because it contains more than fifty herbs and spices, ranging from cloves to rose petals, and combines well with many spirits, most notably gin. However, it has fallen in popularity as a base for cocktails over the last decade, but is now enjoying a revival of interest.

serves 7

4-6 cracked ice cubes
Dash of Angostura bitters
2 measures sweet vermouth
'/2 measure kiimmel
'/2 measure Irish whiskey
1 measure lemon juice

Put the cracked ice cubes into a cocktail shaker. Dash Angostura bitters over the ice and pour in the vermouth kummel, whiskey and lemon juice. shake vigorously until a frost forms. Strain into a chilled wine glass.

Other vermouth cocktails

Bittersweet:

put 4-6 cracked ice cubes into a cocktail shaker. Dash Angostura bitters and orange bitters over the ice and pour in 1/2 measures sweet vermouth and 1'/2 measures dry vermouth. Shake vigorously until a frost forms. Fill a small, chilled tumbler with cracked ice and then strain the cocktail over them.
Decorate with a twist of orange peel.

Deep Sea:

put 4-6 cracked ice a mixing glass. Dash Pernod and em­bitters over the ice and pour in 1measure dry vermouth and 1 measure shake vigorously until a frost forms, then strain into a chilled cocktail glass.

Did you know?

Many herb- and spice-flavour including kummel, which is with caraway seeds, are reputed to have digestive properties. This is held belief, particularly in Germany, but there is little scientific evidence to support it.

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