SWEET VERMOUTH SLUSH
Spoon and serve this vermouth-orange slush as is for a lower-A.B.V. drink or top each portion, affogato-style, with a drinker's choice floater of hard spirit. Tequila, gin, brandy, bourbon or mezcal all work well. The key to prolonging the cocktail's icy texture is to make sure every element is chilled: Pop whatever liquors you plan to pour over top into the fridge when you put the slush in the freezer. This simple, plan-ahead move will keep your final drink from melting too fast.
Provided by Rebekah Peppler
Categories cocktails
Time 8h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a shallow 9-by-9-inch baking pan, combine the orange juice, vermouth, simple syrup, orange liqueur and filtered water. Whisk to combine, then place in the freezer, uncovered, for 3 hours.
- After 3 hours, use a fork to scrape the frozen edges of the mixture toward the center, then continue freezing until the mixture is nearly set, at least 5 hours or overnight.
- Once frozen, use a fork to scrape into a fine, granitalike texture. If you are not serving immediately, transfer the vermouth slush to a covered container and freeze until ready to use.
- To serve, add 3/4 cup/6 ounces of the slush to a lowball glass and top with 3/4 to 1 ounce of your preferred liquor; serve immediately.
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