Saturday, November 7, 2020


1/2 Italian Vermouth (1 1/2 oz Cocchi Sweet)
1/2 Dry Vermouth (1 1/2 oz Noilly Prat)
1 dash Absinthe (1/8 oz St. George)
1 dash Orange Bitters (2 dash Crude Orange-Fig)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Saturdays ago, I spotted the Vivary from the 1935 Old Waldorf-Astoria Bar Book in Frank Caiafa's 2016 The Waldorf Astoria Bar Book. The concept of a split vermouth base with absinthe reminded me of the Half Sinner, Half Saint, and when I made the drink, my recipe fell somewhere between the two recipes from the books above. In the glass, the Vivary displayed a lemon oil, red grape, and floral-anise aroma. Next, sweet red grape and orange notes on the sip slid into grape, herbal, anise, and fig flavors on the swallow.

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