We went camping with some friends this weekend without much planning, but one thing I definitely did have time to plan out was a batch cocktail to take. We were only gone for one night, so I didn’t feel the need to be constrained to my usual flask cocktail criteria and went with something a little lower-proof since it didn’t need to hold long. It also makes for a slightly more interesting picture, and this place right on Lake Quinault was well worth that vanity.
I still didn’t want to use fresh juices because they start to change profile so quickly once they’re made, but I still wanted to evoke some summer flavors. So, I reached for some maraschino and Aperol. Maraschino (which will have it’s own Deep Dive soon) tastes more like cherries than cherry juice does, and Aperol’s sweet citrus notes evoke hot afternoons more than just about anything else.
Context
Full pitchers of martinis used to, apparently, be a thing – at least enough that it spawned a full category of glassware. That’s always been a bit of a strange concept to me – I like a good martini as much as the next cocktail blogger, but it’s not a drink I would generally consider making a ton of all at once, and I don’t know enough people that really enjoy them that I’d get rid of the pitcher during a party.
But, I do love the canvas the perfect martini ratio can provide to layer on some other flavors. This is especially true of a vodka martini without a garnish, which tastes like slightly-herbaceous grain alcohol. A bit of additional sweetness and fruit profile
Making the Drink
I kept the perfect ratio for the base – double the vodka as dry vermouth. Then, I added a quarter the dry vermouth for both the maraschino and the Aperol and stirred it with ice. So, the ratio overall is 4 parts vodka, 2 parts dry vermouth, 1 part maraschino, and 1 part Aperol. Make sure it’s well-diluted, or it’s a bit too sweet on the palate.
Tasting Notes
The first thing you’ll taste is the vodka, but the dilution means it’s just a short bite until you get the fruit and herbs coming through on the palate. There’s a bit of sugar as well, which contributes more to the mouthfeel than the flavor overall. The finish is the fruitiest part of the drink where the cherry overtakes the orange a bit after the herbs and spices have dissipated.