CRAFT by Under My Host® Issue No. 18 Made in America: Part III - Page 30

W W W. C R A F T BY U M H . C O M MOITIÉ- MOITIÉ (PARFAIT) For 1 Cocktails made with half sweet, half dry vermouth are referred to as “perfect,” for example, a perfect Manhattan or a perfect martini. For an apéritif that’s even simpler, yet no less perfect, skip the hard alcohol and keep the vermouths. Stirring them on ice with citrus peel before serving does a few things: it chills the vermouths, dilutes them slightly, and brightens the already bright/ floral/herbal-imbued fortified wines with a fresh citrus note. 1½ ounces dry vermouth 1½ ounces sweet vermouth Lemon peel Orange peel Lemon or orange peel, for garnish In a mixing glass or shaker filled with ice, combine the dry vermouth and sweet ver- mouth. Hold the lemon peel by its long edges, skin facing down into the mixing glass. Pinch the peel to express the citrus oils and drop it into the vermouths. Repeat with the orange peel. Use a cocktail stirrer to stir for 15 seconds, until the cocktail is very cold. Strain into an ice-filled wineglass or lowball glass and finish with the lemon or orange peel. Reprinted from Apéritif: Cocktail Hour the French Way. Copyright © 2018 by Rebekah Peppler. Photographs by Joann Pai. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. PHOTOGRAPHY: Joann Pai © Hundred-to-One LLC 2018. All rights reserved.