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Tuesday, July 9, 2019

Cocktail Recipes: Vodkatini and Manhattan with González Byass Vermouth La Copa

I know what you're thinking! "These two cocktails are ridiculously basic!" and you're absolutely right! So why am I even doing this? Whelp... because both of the Vermouths involved use Sherry as their base wine. That's right! Sherry!

So rather than get convoluted and technical and fancy and add a bunch of things that would take away from your first experience with a Sherry-based Vermouth, it's better to keep it basic, right? Right! Plus, dammit Jim, I'm a wine guy not a mixologist! So let's start drinkin'!


About La Copa Extra Seco (Dry): Fino Sherry with a distinctive, dry character and salty finish. The citrus aromas and delicious bitter touches of wormwood and savoury with sweet hints of cinnamon. This Vermouth is inspired by an original recipe, still preserved in the González Byass Byass Historical Archives, dating back to 1896, then known as "French Vermouth". Red fruits have been added to this extra dry Vermouth to enhance the balsamic notes and give a long finish. La Copa Extra Dry is ideal for today's cocktail bars and for the great, classic cocktails.

González Byass Vermouth La Copa Extra SecoWHAT YOU NEED
2.5 ounces of Vodka
1/4 ounce of González Byass La Copa Extra Seco (Dry)
Cocktail / Martini glass

1. Put ice into shaker, followed by Vodka and Extra Seco
2. Shake the crap out of it
3. Pour it into the glass
4. Plop an olive or a dozen in there, and make it dirty if you want (I want)
5. Drink!


About La Copa Rojo (Sweet): González Byass has revived the tradition of making red Vermouth using original recipes from the winery's archive, dating back to the 19th century. Made from out distinguished Oloroso and Pedro Ximénez soleras, blended together with a special selection of botanicals. Intense, spiced aromas with hints of clove and cinnamon, combining in an elegant, yet seductive, bitterness at the finish. The perfect aperitif to revive the classic "Vermouth moment".

González Byass Vermouth La Copa RojoWHAT YOU NEED
2 ounces of Scotch
1/2 of González Byass La Copa Rojo
Bitters (optional)
Mixing glass
Cocktail / Rock glass

1. Drop ice in the mixing glass, followed by the Scotch and Rojo
2. Stir until the liquid is cold
3. Pour into a cocktail / rock glass, leaving ice behind
4. Add a dash of bitters for aromatics (optional)
5. Garnish with a cherry or a two
6. Drink!


Oh yeah, the Sherry is present! But it's not like you're drinking straight-up Sherry. That oxidized flavor is a characteristic among the botanicals. I do get more of that Sherry-ness on the Rojo than the Extra Seco, and because of that I really do think it makes one hell of a Manhattan. It plays so well with the Scotch and cherries, and I could drink these all night! (Daaaaaaangerooooousss!!!) As for the Vodkatini, it's certainly the most interesting one I've ever had. I definitely need to try it using a rye vodka (my favorite kind of vodka) to add a firey kick to light it up, and I bet it would be friggin' stellar.

If you're a fan of cocktails that involve Vermouth in any way and you want to shake things up a little bit, then I got ya. Try some González Byass. Or stay away as far as possible because chances are that I'm going to regret these Manhattans in the morning.

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