April 12, 2013

What I’m Drinking: The Trocadero

Sometimes, you can’t improve on genius. You can try, sure, but, well, you’ll fail. Which is why instead of writing some new post about the Trocadero, I’m just going to quote myself, from Ginger Bliss and the Violet Fizz:

We think often of dry and sweet vermouth of being like Muhammed Ali and Joe Frazier fighting it relentlessly in Zaire, or like two large dogs gnawing on one big bone in the backyard (the bone here would equal a bar, if you don’t mind following a thinly stretched metaphor). This train of thought though, is out of wack. We should think of the vermouths more like A.J. and Rick Simon, brother detectives who are very different in style, dress, and tone of voice, but working together to solve a crime (the crime here is, as you might guess, the crime of a bad drink).

The Trocadero

Cracked ice

1-1/2 ounce dry vermouth

1-1/2 ounce sweet vermouth

1 dash orange bitters

1/4 ounce grenadine (I suggest making your own – there’s a recipe in the book by the by)

Lemon twist for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouths at the same time to show no favoritism, and then the bitters and the grenadine. Stir well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

PS: Sure, I just called my own writing genius. But I was being silly, silly.

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