Django Reinhardt

From the kitchen of Carly

Bright, citrus-forward aperitif that muddles fresh orange with dry vermouth, lemon juice, and simple syrup. Shaken cold and served over ice, this is a refreshing take on the classic that leans herbaceous and crisp without heaviness.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 oz. dry white vermouth
  • 1¾ oz. fresh lemon juice
  • 1¾ oz. simple syrup (see note)
  • 13 orange slices

Instructions

  1. Combine the vermouth, lemon juice, simple syrup, and 2 of the orange slices in a cocktail shaker and muddle to break down the orange. Add ice cubes to fill the shaker three-quarters full, cover, and shake to chill, about 15 seconds.

  2. Fill a rocks glass with ice cubes and strain the cocktail over the ice. Garnish with the remaining orange slice.