CRAFT by Under My Host® Issue No. 18 Made in America: Part III | Page 30

W W W. C R A F T BY U M H . C O M
MOITIÉ- MOITIÉ (PARFAIT)
For 1
Cocktails made with half sweet, half dry vermouth are referred to as “perfect,” for
example, a perfect Manhattan or a perfect martini. For an apéritif that’s even simpler,
yet no less perfect, skip the hard alcohol and keep the vermouths. Stirring them on ice
with citrus peel before serving does a few things: it chills the vermouths, dilutes them
slightly, and brightens the already bright/ floral/herbal-imbued fortified wines with a
fresh citrus note.
1½ ounces dry vermouth
1½ ounces sweet vermouth
Lemon peel
Orange peel
Lemon or orange peel, for garnish
In a mixing glass or shaker filled with ice, combine the dry vermouth and sweet ver-
mouth. Hold the lemon peel by its long edges, skin facing down into the mixing glass.
Pinch the peel to express the citrus oils and drop it into the vermouths. Repeat with the
orange peel. Use a cocktail stirrer to stir for 15 seconds, until the cocktail is very cold.
Strain into an ice-filled wineglass or lowball glass and finish with the lemon or orange
peel.
Reprinted from Apéritif: Cocktail Hour the French Way. Copyright © 2018 by Rebekah Peppler. Photographs
by Joann Pai. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
PHOTOGRAPHY: Joann Pai
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