Sentences with phrase «vermouth for»

Oh, and we met at a trendy vermouth bar called Banksii, where I tasted vermouth for the first time.

In place of white wine, like to add a splash of dry vermouth for a nice herbal note and sometimes add cremini or shiitaki mushrooms.

Not exact matches

For example, a Manhattan should be made with rye, but I love a «Barely Classic» Manhattan with two ounces of Glenmorangie Lasanta spicing and sweetening with one ounce of Carpano Antica vermouth, and a couple of dashes of bitters.

These days I go for two parts gin to one of vermouth; Derek favors equal parts of each.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

With only a few ingredients, the drink is perfect for experimenting with your favorite gins and vermouths.

Filling 2 tbsps oil (for roasting and frying) 400g shallots 4 - 6 cloves garlic Wine / vermouth 4 large (flat) mushrooms — I use Portabello 1 small celeriac — around 500 - 600g 200g pre-cooked chestnuts Salt / black pepper Dash of lemon juice (optional) Truffle oil (optional but recommended)

2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling

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The December cocktail special at all bars and restaurants during December is the Classic Negroni for $ 5.25 - handcrafted with Campari, gin, sweet vermouth and garnished with fresh and local slices of orange.

I didn't have sun dried to stones, so I used a small amount of good tomato sauce instead, and I also substituted vegetable broth for the chicken broth, Parmesan for the feta cheese, and white wine for the Vermouth.

Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10 - 15 seconds.

If offering cocktails, plan for one special seasonal cocktail that you can mix ahead, then provide ingredients for basic mixers like: club soda, simple syrup, coke, cherries, luxardo, vermouth, bitters, lime wedges, olives, and a variety of 3 - 5 classic liquors.

A 3:1 ratio of whiskey to vermouth is the best for this classic Manhattan recipe.

Prosecco, sweet vermouth, and Campari mix with club soda for a lighter, low - alcohol take on negroni flavors.

White vermouth (for deglazing the pan) Maldon salt for finishing

To make the concass: in a skillet, combine the tomato, chile, garlic, and vermouth and sauté over low heat, stirring frequently, for about 15 minutes.

White vermouth: I always keep this around for deglazing dishes.

Stop in after 4 for fer vermut and sample a selection of Spanish and French vermouths accompanied by an assortment of savory snacks.

The vermouth of choice for fine barmen proud to serve fresh aperitifs.

The large, steep south - facing slope of the Grand Cru Saarburger Rausch vineyard, its rough Devonian shale soil and the cool climate of the Saar, are perfect conditions for the beginnings of this fine vermouth.

His peppercorn bitters, aged for two weeks with whiskey barrel chips, will be incorporated in the rye and vermouth - based Escape from Manhattan.

Keep your eyes open for ornate items such as dehydrated fruits, farm - to - drink pickled vegetables, craftily stuffed olives, booze - soaked cherries, and onions bathed in vermouth.

Aperitifs, a true Riviera staple, will prep palates for the meal ahead while sommeliers suggest a distinctive list of spirits or signature cocktails like the Beausoleil — Citrus liquor, Dolin dry vermouth, Oregon grappa and thyme.

«I follow tastemakers in Los Angeles, San Francisco, and New York to try new ideas here,» said Brune, whose barrel - aged cocktails include a Boulevardier (whiskey, sweet vermouth, Campari) that mellows and melds in a five - liter barrel behind the bar for two months.

Add honey syrup, sweet vermouth and a small pinch of cinnamon and then shake with ice for 15 seconds.

The freshness of the gin, the bittersweet Campari, and the spicy vermouth don't fight for attention, instead they peacefully coexist within the provocatively colored drink.

We had shared their table and their lives for what seemed like far longer than four days, and every evening, as they sipped their little tots of vermouth, they had told us about the villages of their childhoods.

Allow the vermouth to cook off for a few minutes and then add your kale.

In a 1967 article published in Planta Medica, for example, extracts of gentian and vermouth were shown to stimulate gastric secretion and intensify digestion of proteins and fats after a meal.

Complete with a glass of the house made TFF Vermouth (unlike any you have had before - thanks to Sam Astbury and Howard Park Wines) or any of the excellent sherries on offer, this makes for incredible food that I want to take everyone out for.

Knowing riffs are scattered about liberally: on martinis (to be stirred for 10 seconds while glancing at an unopened bottle of vermouth); on vintage brandy and scotch (at $ 58,000 a bottle, the 1962 Dalmore featured in the film is among the most expensive in the world); on haberdashery; and, most of all, on bespoke suits.

Studying his view of the bay, sipping a small vermouth, Tony waited for Rene to finish dressing for their evening out.

For martinis, he mixed Hendricks with dry vermouth in a Pyrex measuring cup and chilled the mixture and the glasses in the freezer until his guests arrived.

For the purposes of the WET, wine includes grape wine, grape wine products (such as marsala and vermouth), fruit or vegetable wine, cider, perry, mead and sake.

If you're feeling famished, the Heritage Chicken & Pheasant Pot Pie with Heirloom Root Vegetables & Vermouth Cream is a point of pride for the restaurant.

As the sun sets head to one of the many bars and cafes for a selection of pintxos, or tapas served on bread, which are best enjoyed alongside a cold glass of local vermouth.

There are so many great bars in the city, from sophisticated wine bars, to posh roof terraces, to «Vermoutherías» (vermouth bars) and Champanerias (bars where you can drink cava and tapas for one euro a piece.)

Dry French came from a 1970's series of english newspaper advertisment for the french vermouth company Noilly - Prat, picturing in documentary like -LSB-...]

Located in the tony neighborhood of Cobble Hill, Brooklyn, the venue has become well - known for its interior, its brunch and its mixology, with a menu featuring single old - fashioned cocktails like the «Clover Club» (gin, dry vermouth, lemon, raspberry syrup and egg whites).

North Americans tend to think of red, sweet Italian - style vermouth as «the stuff you put in manhattans» and of white, extra-dry French types, like Noilly Prat ($ 13/1 L), as useful only for waving at martinis.

Relax, it's time to play» is a catchy toast that was created by an advertising agency for the maker of Italy's best - known brand of vermouth, Cinzano ($ 12/1 L), which is the contemporary equivalent of what the ancients drank.

Mix equal parts vermouth and Hendrick's with a dash of bitters and an orange slice for a great autumn tipple.