(Makes 1.5 litres / 1.5 quarts cocktail – scale up or down as needed)
You will need a glass jar or vessel that can hold about 2 litres / 2 quarts of liquid and is possible to be sealed to stop anything from getting in it.
You will need to start 6-8 weeks in advance.
- 500ml gin (I used Tanqueray)
- 500ml red vermouth
- 500ml Campari
- Handful of wine barrel chips, available at home brew stores or online. I used French Oak but you can of course choose which one you prefer.
Rinse out your glass jar with boiling water – you don’t need to make sure it is sterilized, but just give it a quick rinse.
Add the wine barrel chips to the bottom of your jar. Pour the gin, red vermouth and campari over the chips. The chips will probably float to the surface.
Put the lid on your jar and give it a few shakes to mix everything together. Place the jar in a cool, dark location and leave for 6-8 weeks to age. Every week or so, give the jar another shake. The chips will fall to the bottom as they absorb the liquid.
To serve, fill a tumbler with ice and pour the blood wine over the top. Stir together. Top with a garnish of lemon or orange peel.
recipe and picture: https://foodreplicator.tumblr.com/recipesbyseries
Responses
This is basically my favorite cocktail with the addition of wood chips (great idea, btw). If you’d like some variation, try using a dry vermouth or a blend of red and dry. Don’t worry, this will still be Doqqu’ (because of the campari). Also, the difference between the “bottom shelf” vermouth and a better vermouth is totally worth it!
Finally, while Tanq is a great gin, I highly recommend New Amsterdam’s Stratusphere Gin which is exceptionally good in a variety of cocktails and is impressively affordable!
Qapla’!