one hundred cocktails
drinking with a purpose
25 Jun 2012
Listen, I like vermouth cocktails as much as the next guy, but kirsch, dry vermouth, and some raspberry syrup? We’re not even trying here.
It’s a little cloying, with just a hair too much sweetness to make the vermouth pleasant. Perhaps with a more austere version we’d be in better shape. The kirsch rounds it out with fruit flavors and a creamy mouthfeel, but this just seems a poor imitation of a Kir Imperial.
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