Vermouth Torino Recipe

Chill glass

Place a coupe or chilled rocks glass in the freezer or fill with ice and cold water while you prepare the cocktail to ensure the drink stays cold.

Prepare garnish

Using a vegetable peeler or sharp knife, cut a 1.5–2 inch strip of orange peel. If using a maraschino or brandied cherry, have it ready on a small pick.

Combine ingredients

In a mixing glass add 3 oz sweet vermouth, 0.5 oz dry vermouth, and 0.5 oz aged gin or light rye (if using). Add 2 dashes orange bitters, 1 dash aromatic bitters, and 0.25 oz demerara or simple syrup. If you want a slightly bitter, more Torino-style edge, add 1 tsp gentian or quinine tincture (optional).

Add ice

Fill the mixing glass with large ice cubes (about 3 large cubes) so the liquid chills efficiently without over-diluting.

Stir

Stir gently but thoroughly for 30–45 seconds (about 20–30 full strokes) until the mixture is well chilled and properly diluted (approximately 15–20% dilution for spirit-forward vermouth cocktails).

Taste and adjust

Taste a small amount (spoon or pour a bit into a chilled glass). Adjust sweetness or bitterness if needed: add another 0.25 oz syrup if too bitter, or an extra dash of bitters if it needs more aromatic lift.

Strain

Discard the ice/water from your chilled serving glass. Double-strain the stirred mixture into the chilled coupe or rocks glass over a single large ice cube if serving on the rocks, or without ice for a neat serve.

Express orange oil

Hold the orange peel over the glass and gently twist to express the oils across the surface of the drink, then run the peel around the rim and drop it into the glass as garnish.

Garnish

Add one maraschino or brandied cherry on a pick alongside the orange peel. Serve immediately.