Dale Degroff, in his book The Craft of the Cocktail, lists a recipe for a cocktail called the Bloodhound that includes raspberries, both sweet and dry vermouth, and a prodigious amount of gin. This cocktail appeared in a lot of cocktail collections in the '20s and '30s, when people apparently couldn't get enough of vermouth (and gin). With Dale's blessing (he says it's okay to use "seasonal fruit"), I re-created this cocktail with blackberries. Yikes. It tasted like...a big old wallop of gin and vermouth. If I wanted a mouthful of gin I would be drinking a martini, already, so I set about tinkering and adjusting proportions.
I was all set to print only a version using local fruits, but at the last minute I decided to try this with the raspberries, as per the original recipe. (Raspberries and gin are good friends - a quick google search will yield lots of recipes for martinis made with gin and chambord.) At first I thought I liked the raspberry one better (embarassing, since this blog is supposed to be all about the local produce, and raspberries come from California), but the second time I tried the Bloodhound #2, I discovered, all of a sudden, an unexpected and fascinating complexity. Berries - vermouth - gin. Yes. So I struck upon an analogy - the Bloodhound #1 is a Mr. Bingley sort of cocktail. Friendly, immediately charming. Curly blonde hair, if you watched the 5-hr BBC special. The Bloodhound #2 is a Mr. Darcy sort of cocktail. Handsome, much less accessible, but with unexpected depth and charm. Jane Austen fans and mixologists alike rejoice.
The Bloodhound #1Sweet burst of raspberry on the opening note - vermouth, gin and lemon play second fiddle in a symphony of deliciousness.
8 raspberries
1.5 oz gin
.5 oz sweet vermouth
.5 oz dry vermouth
.25 oz lemon juice
splash of sugar syrup (or a bit more, to taste)
The Bloodhound #2Vermouth comes through a little more strongly in this one. The sweetness of the berries and a bit of bite from the gin and vermouth blend together into a drink that is dark, mysterious, and rewarding. If the vermouth-y taste is too much for you, you can try cutting it with a little more lemon juice and sugar syrup. Don't add too much, though (by this I mean less than 1/4 oz of each) - or that's all you'll be able to taste.
8 blackberries
1.5 oz gin
.5 oz sweet vermouth.
.5 oz dry vermouth
.25 oz lemon juice
.25 oz sugar syrup
Muddle the fruit together with the sugar syrup in the mixing glass of your shaker. Keep on muddling until you get a nice mush. Fill the glass with ice, add the gin, vermouth and lemon juice, and shake like a madman. Strain into a cocktail glass. Garnish with some berries, if you're feeling festive, and enjoy.
