Negroni Week – one of my favorite weeks of the year. Not only do I get to partake in the forever-classic negroni, but to participate in supporting charity. However, this year is a bit different from prior years. Participating venues select a charity from the vetted list provided by Imbibe and Campari then make an initial donation to the charity.
This is an excellent infusion that’s featured in the Death & Co cocktail book. The bergamot orange notes in the tea make this excellent vermouth even more fun to incorporate into various cocktails.
- ¼ cup loose leaf Earl Grey tea
- 750 milliliter Dolin Blanc Vermouth
- Steep tea in Dolin Blanc at room temperature for 45 minutes.
- Strain and bottle.
- ½ ounce dried* whole sage leaves
- 750mL bottle of Dolin Blanc Vermouth
- Combine vermouth and sage leaves in a container and let stand at room temperature for 1 hour and 15 minutes, stirring occasionally.
- Strain and re-bottle.
If you're wondering what to make with this infusion, the Sage's Serum is a great option for starters!
As we age, our palates change, and whether that’s due to physiology or simply preference is akin to the nature versus nurture debate. Reality is likely a combination of both. Sometimes we call certain tastes “acquired” and research suggests that there is indeed a baseline amount of exposure to a new flavor that must occur before it becomes preferred. Developing a palate for the bitter notes of hops in beer or the bitter acidity in black coffee are two prime examples. Around the age of 40, Read more