This spicy, smoky drink created by Mike Pierce uses a base of juice and spices that can be made well ahead of time and refrigerated for several weeks.
BLOOD ORANGE-CARDAMOM BASE
3/4 cup water
3/4 cup sugar
10 smoked black cardamom pods, slightly smashed
3 cups blood orange juice
In a small saucepan, combine water, sugar, and cardamom pods. Bring to a boil while stirring to help dissolve the sugar, reduce heat, and let simmer for 10 minutes. Strain and reserve the cardamom to use as a garnish. Combine the cardamom syrup with the blood orange juice.
2 ounces Sutton vermouth
4 ounces blood orange–cardamom base
1—2 ounces sparkling wine
In a cocktail glass filled with ice, combine the vermouth and blood orange–cardamom base and a dash of bitters. Stir gently and top with sparkling wine. Garnish with cardamom pods.
Read about three local bars where vermouth is getting top billing here.