This will just be a quick after-post (post-post?) on the delicious drink I wrote about last time. I successfully killed off that bottle of Dolin dry vermouth by making yet another Ferrari, and side-by-siding it against the same drink make with the new Ransom dry vermouth. OH MY YES.
This Ransom vermouth is something else. Making this drink with a fresh bottle of Ransom was night and day against that poor old Dolin. Don’t get me wrong, Dolin makes a perfectly good vermouth, and I consider their dry to be well above average… but there is no comparison. Ransom has just deepened the crush that I already have on all their products (thus far).
Made with a standard dry vermouth, the Ferrari attempts to make peace, no, screw that, it DOES makes peace between the slight bitterness and light body of the vermouth and the cloying sweetness of a really good amaretto, moderated by the always-wise and sublime lemon twist. With this new hotness, however, these opposing elements no longer must do battle and strive for harmony. The amaretto and the vermouth lock eyes, share a long smouldering look, and embrace each other with a relentless and heated makeout. The botanicals jump right to the front for a drink with surprising depth and complexity. The lemon peel, modestly working its magic in a separate show atop the drink, now blends in harmoniously with the profile of the vermouth, and change this drink from an unexpectedly pleasant drink to an outright surprise.
Never, never, never underestimate the value of a direct, scientific experiment via the change in only one variable. This recipe is a keeper.