Illustration for article titled Try Using Dry Curacao Instead of Sweet VermouthPhoto: Claire LowerHappy hour with 3 ingredientsHappy hour with 3 ingredientsThe weekly beverage column with super simple but delicious libations.

It seems like I’m always out of something. Today I planned to give you a bourbon cocktail called “Game set match, ”But it won’t happen. Even though I had the required bourbon and cynar (and lots of each) I ran out of sweet vermouth (somehow) which made me sad. (Just wait till I find out who drank it all without replacing it.)

Illustration for article titled Try Using Dry Curacao Instead of Sweet Vermouth

In fact, I ran out of vermouth-like modifiers. As I searched my bar cart, my eyes fell on a dusty bottle of Pierre Ferrand Dry Curaçao that, while definitely not vermouth, would work with the combination of bottled bourbon (the only bourbon I’ve ever had). and woody artichoke liqueur.

I was right. Orange is a pretty pleasant taste that plays very well with others. It’s especially lovely when paired with the earthy, forrest-y Cynar. In combination with bourbon, all three ingredients result in an aromatic, strong and nuanced drink. Since there are two liqueurs, it is important to pour the bourbon a little heavily and keep the other two dimensions relatively small. Dry curacao is nice when used with some reluctance, but too much can mess your drink, especially when paired with another liquor. To make this juicy, tasty drink you will need:

  • 2 ounces bourbon
  • 1/2 ounce cynar
  • 1/2 ounce dry curacao

Put everything in a mixing glass with a cracked eye and stir very, very cold. Strain into a coupe and garnish with a strip of orange peel if you feel compelled to keep the theme going.

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