thinking to myself, “it’s a beautiful friday afternoon, i got shit to do, might as well have me up a vermouth cassis,” i absent-mindedly set to making what turned out to not be a vermouth cassis at all, but rather a campari-based legitimate contender for Casual Drink of the Goddamn Summer: 1oz campari + 1 oz dry vermouth + soda water.
this may already be a thing, and it’s damn close to an Americano (it is literally just a dry Americano), but i think the substitution of dry for sweet vermouth gives it a lightness deserving of recognition. i garnished it with twists of lemon, lime, and orange, mostly for looks, but i think this could also do well with a nice herb garnish. mint springs to mind as a worthy experiment, but i’m thinking something a little subtler and more peculiar, like mizuna* might put it right over the top.
and speaking of bitterness, brightness, and summer, tomorrow is the Soirée Cask at Cheval Blanc (3pm-close), where they’ll be featuring cask offerings from a plethora of QC brasseries. a full list is available on the Cheval Blanc website (go to gouter and scroll down), but i’m particularly curious about the oak-fermented Ti-Rol Double and Houblon Libre Black IPAs from Micro du Lac St-Jean, and Dunham’s American Pale Ale. please don’t come, i want to get a table.
* it is possible that i don’t know what mizuna is. last night i ate something and was like “ah, that herb on the top was really interesting,” and my friend said “oh, the mizuna?” and so i was like “so that’s what mizuna tastes like.” but now i’ve looked it up and it is described as bitter and peppery; while bitter, what i had was as minty and almost citrus as it was peppery, so who knows.