Vaccari
A chamomile-infused blended Scotch whisky cocktail with dry vermouth, Galliano, and grapefruit and lemon bitters, garnished with a grapefruit twist. It is lightly tart, off-dry, and fairly strong at about 24% ABV.
6
Stir with ice and strain over one large cube into a chilled rocks glass
Vaccari
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Volume119 ml
Strength24% ABV
Alcohol29 ml (23 g)72 ml of vodka (40%)2.5 shots (of 30ml)
Sugar5 g (4.2%)1.5 sugar cubes
Acidity0.11%
SweetnessOff-dry
Naren Young, “New York” (2010)
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Ginger liqueur replaces Galliano and grapefruit bitters are omitted, making it spicier and less citrus-floral, while extra whisky and dry vermouth add boozy dryness.
- Same: Whisky, dry vermouth, .5 oz of a liqueur and lemon bitters, stirred.
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Irish whiskey and extra dry vermouth in place of the chamomile-infused Scotch make it less floral-herbal and more winey, with orange bitters replacing the grapefruit-lemon note.
- Same: 1.5 oz whiskey, dry vermouth and .5 oz Galliano, stirred.
- Different: Irish whiskey instead of chamomile-infused Scotch; 1.5 oz dry vermouth instead of .75 oz; 2 dashes of orange bitters; no garnish; served up in a coupe.
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- Same: Whiskey and dry vermouth, stirred.
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It is made with rye whiskey, Campari, and dry vermouth. It has light acidity overall, off-dry sweetness, and is fairly strong at about 22% ABV.
Rye and Campari make it more bitter and spicier, without the vanilla and chamomile.
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- Different: 2 oz rye instead of chamomile-infused Scotch; .75 oz Campari instead of Galliano and citrus bitters; served up in a coupe, no garnish.
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Rye and Amer Picon with maraschino replace the chamomile Scotch and Galliano, making it spicier, boozier, and bitter-orange-cherry rather than floral-herbal-sweet.
- Same: .75 oz dry vermouth with whiskey, stirred.
- Different: 2 oz rye instead of chamomile-infused Scotch; Amer Picon and maraschino instead of Galliano; no bitters and no garnish; served up in a coupe.
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Vaccari