How to Cobble Together a Cocktail in the Coronavirus Era

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How to Cobble Together a Cocktail in the Coronavirus Era
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Now's a good time to do a little inventory of anything you’ve got that might not keep forever.

If you have fino sherry, you can use that in your Martini instead of vermouth. If you have fino sherryIf you’re looking for something strong and you don’t have the vermouth around to make a Manhattan, but you do have a bottle of something bitter, you’re in luck. Take your bitter thing and add about an ounce to a rocks glass. Maybe it’s Cynar, or Averna, or some bottle of Italian amaro that you picked up a few months back when a bartender recommended it to you.

. Then you need something strong and bold: rye whiskey is a fave, though smoky Scotch works too. Apple brandy? Sure. Mezcal is a. Add an ounce of that strong stuff, so you have equal amounts of bitter and bold. Then: a good amount of ice, a quick stir, and you’re ready to sign into Zoom for a night with friends.Jam is a great way to add rich fruit flavor without using fancy liqueurs.

The great thing about a spritz is that it doesn’t need much: Something bitter, something bubbly, usually some wine. An Italian sunset helps, but we’ll make do with what we’ve got. I am a stickler about one thing: the order of operations matters. Please always start by adding the light and fizzy stuff to your glass first, and then pour in the thicker, bittersweet ingredients last, so they sink through and mix in, instead of lounging around on the bottom of the glass like a slick of cough syrup.

Here’s how I like to do it: Pour 3 ounces sparkling wine into a glass. Add an ounce or two of cold club soda or seltzer. Then, your bitter: an ounce of something orangey and bittersweet like Aperol, Campari, or Cappelletti, or a mix ofbittersweet amari or aperitivi adding up to an ounce. Use whatever you’ve got: Campari plus vegetal Cynar, Campari plus citrusy, herbal Montenegro, even Fernet plus sweet vermouth.

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