Addington Highball

Pro tips

• Always use chilled glassware and chill vermouth in the freezer for 15 minutes before mixing for a silky texture.
• Measure by volume (1.5 oz French + 1.5 oz Italian is standard) to maintain the balance; eyeballing weakens the drink.
• Stir, don't shake—this drink is spirit-forward and benefits from gentle chilling rather than aeration.
• Use fresh vermouth within 1 month of opening; oxidized vermouth tastes flat and medicinal.

Substitutions

• French Vermouth → Dry sherry (if unavailable; slightly nuttier, less herbal)
• Italian Vermouth → Sweet sherry or vinho dolce (richer, less aromatic)
• Equal split → Adjust to 60% French / 40% Italian for drier profile

Storage & make-ahead

Store both vermouths sealed in a cool, dark place or refrigerator after opening; consume within 4–6 weeks for optimal herbals.

What's the difference between French and Italian vermouth?

French (dry) vermouth is herbaceous and aromatic with lower sugar; Italian (sweet) vermouth has higher sugar and darker spice notes. This 1:1 ratio creates balance between both.

Should I stir or shake an Addington Highball?

Stir in a mixing glass with ice for 15–20 seconds to chill and dilute slightly without aerating. Straining into a chilled coupe or rocks glass keeps it smooth.

Can I batch this cocktail ahead?

Yes. Mix equal parts French and Italian vermouth in a bottle; chill and stir with ice when serving. Batched vermouth cocktails hold well for 2–3 days.

What's a good garnish for an Addington Highball?

A twist of lemon or a dash of orange bitters emphasizes the herbal notes. A cherry works if you prefer slightly sweeter presentation.

What vermouth brands work best?

Use mid-range, fresh vermouth (Noilly Prat, Martini & Rossi, Carpano). Avoid very cheap or oxidized bottles, which muddy the herbals.