Hey, guess what? It’s the heart of spring (more-or-less), which means the sun is coming out more regularly (hopefully, at least, but hopefully also not so much as to make us enjoy it less), and also that summer is about to rear its sunshiny head, which then means that you and me and all (who are consumers of drinks utilizing booze) need to start to think about refreshing drinks that don’t make you sweat to make them, which are easier to make then this very long sentence. One perfect solution here: XX and tonic. The XX is not a warning, but generic so-as to remind that many things go well with tonic, and end up delicious. Gin, naturally. But many other liquids, too, including other base spirits (rum and tonic: yummy), aperitif-y things (Lillet and tonic: yummy), and one of my favorite “and tonic” things: vermouth. With the right vermouth and tonic, you have an easy to make, wonderful to drink combo. To ensure I have the right vermouth, today I’m reaching for WA-state-made Brovo Pretty vermouth. A blanc vermouth based on Pinot Gris, it has a balanced and beautiful fragrance and taste, backed by hints of spice, vanilla, lemon, and floral notes, it makes a swell partner with tonic. As I had a bottle at hand (and as it’s one of the best of the bottled varieties), I’m going with Fever Tree tonic. I am sadly out – I need to go to the store! – of my local WA tonic syrups cause they would be great, too.
Sometimes, when you’re at home for a while, you want to get nutty and make drinks with, say, peanut butter, or utilize a whole giant bouquet of ingredients, or some such. Sometimes, when you’re at home for a while, you just want to keep things lovely and simple. Today is one of those times. Don’t be confused, you still naturally want tasty tastes, so I’m reaching for WA-state-made Brovo Pretty vermouth. A blanc vermouth, it has a layered fragrance and taste, with some light (meaning, light on the feet, like an angelic dancer) spice, vanilla, floral notes bursting out – hey, it’s sorta like a bouquet! And goes perfectly with tonic, in a simple V&T. I went with Fever Tree tonic, which is a solid choice. Though, staying local with one of our swell WA tonic syrups would be better, but sadly I’m out! I need to get onto my ordering, so I can practice what I preach, which is: support your local makers.
Let’s start with the title inspiration here, and the base of this drink that you’ll want to make all your drink-loving pals, cause it’s serious only in how seriously anyone who has it will love it (the drink, as well as the base), that base being Monkey 47 Schwarzwald Dry Gin. If you haven’t had this gin (what’s up with you?), it brings a lovely smooth juniper-ness swirling on the tongue with citrus, spice, pepper, botanicals, and berries accents on all sides. Also, their website is so darn cool, in an old-timey newspaper style (the Monkey Drum is the name), with articles, information, recipes, neat-o images, and more (they also do a magazine where some of this is available). It is so cool and well done I almost want to see if I can work there. And that level of care of course is also what drives the gin! It’s a gin that needs to shine, and it certainly does so here, in this (as you’ll see!) Martini-esque beaut.
Of course, with a good base, you’ll also want some good other players, and here we have two Washington-state numbers that if you haven’t had, you’ll want to track down. First, Brovo’s Pretty vermouth. A blanc style vermouth, Pretty is, well, pretty, and pretty darn good, with a Pinot Gris wine base and spice, floral, and lemon notes. Then, I added perhaps my favorite ingredient of the year so far, Scrappy’s Black Lemon bitters, which has a unique earthy lemon-ness. Buy why am I still typing – let’s get to this cocktail.
