How long do these bottles of fortified wine last? I have many of them and not that much room in my fridge. I do have a pump-out-air system for table wine.
Tried this tonight and it was just as delicious as advertised. I loved the finishing note of slight bitterness from the Suze. Will definitely make again and also try this out with gin!
Really enjoying the various riffs on the Negroni theme. Being from central Texas, we have an excellent sotol distillery near us, Desert Door in Driftwood. I feel like sotol is a significant improvement on mezcal, but would be interested to hear what you think and how you would recommend fine-tuning these cocktails to make the most of our great local product.
If you have Lillet but not cochi American just straight sub?
Sub the Lillet but then add a single dash of Angostura aromatic bitters. It won’t be a precise replica but you’ll be in the same neighborhood
Thanks. I was thinking of a drop of saline to counter the sweeter lillet. Going to use your suggestion instead.
Another White Negroni variation I like is Jim Meehan’s Brown Bomber:
2 oz Dickel Tennessee Whiskey
3/4 oz Lillet
1/2 oz Suze
Stir with ice, serve in a coupe.
How long do these bottles of fortified wine last? I have many of them and not that much room in my fridge. I do have a pump-out-air system for table wine.
Conventional wisdom is: a week or so on the shelf, a month or so in the fridge, with sweeter bottles lasting longer.
My definitely-not-conventional opinion is that most of these bottles last many months — easily 3, maybe 6 — if stored in the fridge.
And sweet vermouth or sweeter fortified wines should be OK for 2-3 weeks on the shelf. Dry vermouth should really be refrigerated immediately.
Tried this tonight and it was just as delicious as advertised. I loved the finishing note of slight bitterness from the Suze. Will definitely make again and also try this out with gin!
This loosk amazing.
What other recipes call for Suze? Worth getting a bottle?
Really enjoying the various riffs on the Negroni theme. Being from central Texas, we have an excellent sotol distillery near us, Desert Door in Driftwood. I feel like sotol is a significant improvement on mezcal, but would be interested to hear what you think and how you would recommend fine-tuning these cocktails to make the most of our great local product.