Friday also happens to be moving day for me and Cameron. It’s unbelievable how quickly not only the summer has gone by, but especially the last few weeks. In less than a month we will be in London, which is both terribly exciting, and a bit overwhelming when I stop to think about the fact that I will have to pack all of my things yet again. I’m especially happy that I will get to spend some time with my family before we go. Next week Cameron will be off visiting his dad, which gives me and my mom lots of time together. I’ll also get to see one of my oldest, and best friends who I’ve not seen in over a year, which will be loads of fun, and a great way to spend some of my last few weeks in the US!
Meanwhile our apartment is a bit of a mess. There are piles of boxes, books, and clothes to take to goodwill, all of our furniture is gone except for our air mattress, which makes writing this post rather interesting, and no matter how much I do there always seems to be more. At least it well be over in just a few more days.
Amid all of the hustle and bustle of moving, it was bit difficult to carve out the necessary time to write this week’s Friday Cocktail blog post. Fortunately it it was a great way to thin out our (perhaps overstocked) bar cart a bit, which means that we have fewer things to move!
This is a great cocktail if you can’t quite decide what you’re in the mood for. It’s quite easy to drink (which can be a good or bad thing), and is ridiculously easy to make. The drink is made with two types of vermouth, which you very likely have on hand already. Although I definitely recommend using perhaps a better vermouth than you may be using for manhattans or martinis, as you will taste a lot more of it in the cocktail.
If you’re not a huge fan of vermouth, I still recommend you give this one a try. The combination of the sweet and dry makes a lovely, well balanced drink that is definitely greater than the sum of its parts.
• 1.5 oz sweet vermouth
• 1.5 oz dry vermouth
• few dashes bitters (I like Peychaud’s here, but Angostura would also be good)
- combine all of the ingredients in a tall mixing glass with ice
- stir well, then strain into a chilled cocktail glass
You could garnish this with a lemon peel if you’re so inclined, but why add more steps where they aren’t needed? Theres something refreshing in the simplicity, I think. Not only is it a nice departure from my pages and pages of lists, its wonderful to have something so easy to make this time of year when it always seems like theres so much to do (even if you aren’t moving out of the country).
Cheers and have a good weekend! I will be spending mine on yet another car trip!