Lawrence Asrikin

9.5

Move over Cocchi and Lillet! This is perhaps the best quinquina vermouth I’ve had. It’s a good aperitif when served up or chilled, but the extra cardamom kick makes it a great cocktail ingredient. It makes a really good Vesper, but try it on a Bijou:
- 1.5oz navy strength gin (I used Krobar from Paso Robles, but Plymouth or Hayman’s should work great)
- 0.75 oz Green Chartreuse
- 0.75 oz ?! no. 73
- olives or cherries — 3 years ago

Lawrence Asrikin

9.4

Spicy and floral vermouth. It adds such an amazing level of complexity to any cocktail you make. It's not as sweet as your typical sweet vermouth. I ditched my beloved Carpano after I tried this.

Try it the next time you make a Manhattan:
- 2 oz of rye (best with medium bodied rye such as Templeton or Whistle Pig)
- 0.5 oz of Interrobang Vermouth
- 2 dashes of Angostura Bitters
- Luxardo cherries — 7 years ago