Vermouth

Bright strawberry flavor meets lime acidity. This union is diluted with an abundance of prosecco. Happy End head bartender Maria Baranets shared the recipe with us.

The cocktail 'Costa del Sol' is a true reflection of summer vibes, inspired by the golden beaches of the Spanish coast. Its refreshing taste combines citrus notes of lemon juice and the sweetness of sugar syrup, harmoniously complemented by the bitterness of vermouth and the smooth strength of white rum. The balance of flavors makes it an ideal choice for warm evenings, whether it's a pool party or dinner on a terrace with a sunset view. The cocktail requires no stirring, allowing one to enjoy the gradual unveiling of its ingredients. Garnished with an orange slice and a cocktail cherry, it becomes not only a delicious but also an aesthetically pleasing drink that awakens dreams of sea breezes and carefree relaxation.

Cod with peperonata is an elegant dish of European cuisine that combines tender cod fillet with a fragrant sauce made from sweet peppers, tomatoes, and aromatic herbs. Peperonata, a traditional Italian side dish, gives the fish a rich flavor with soft sweet and spicy notes. It is easy to prepare: the cod simmers in the sauce, absorbing its aromas. Balsamic vinegar adds a refined tanginess, while fresh oregano completes the flavor composition. This dish is perfect for both a cozy family dinner and a festive table. The harmonious combination of ingredients makes it versatile: it can be served with light white wine and fresh bread or complemented with a potato side dish. The simplicity of preparation and richness of flavors turn this recipe into a true culinary masterpiece.

Cod with fennel à la Provençale is a true embodiment of Mediterranean cuisine, where the freshness of ingredients and simplicity of preparation create a refined taste. This recipe originated in southern France, in Provence, where herbs and vegetables play a key role in cooking. The delicate cod fillet is infused with the aromas of thyme, garlic, and vermouth, while caramelized fennel adds a light sweetness and spice to the dish. Tomatoes contribute acidity and juiciness, creating a balanced flavor. Serving this fish evokes cozy evenings on the Mediterranean coast, where simple ingredients transform into exquisite dishes. It pairs perfectly with a glass of white wine and a crispy baguette.

Especially good with grilled fish or white meat dishes.

Mushroom velouté is an exquisite sauce born in European cuisine that perfectly complements chicken and meat. Its roots trace back to French gastronomic traditions where rich creamy sauces enhance the main dish's flavor. This velouté is created by slowly reducing white wine and vermouth with shallots and thyme, giving it a complex aroma. Then rich chicken broth, thick cream, and tender mushrooms are added to achieve a silky texture. The sauce's flavor is rich, mushroomy, with subtle notes of sweetness and herbal aroma. It pairs perfectly with roasted or fried chicken, beef, as well as pasta or mashed potatoes, turning an ordinary dish into a gastronomic delight.

Good with flounder or halibut

Velouté sauce with capers is an elegant addition to lamb, originating from European cuisine. Its history traces back to classic French sauces, where velouté is one of the five mother sauces. This version is enriched with white wine, vermouth, and capers, giving it a refined tang and deep aromatic complexity. The sauce's texture is silky and thick, perfectly coating the meat. The velvety creamy base enhances the rich flavor of lamb while the capers add piquant notes that enliven the dish. The sauce pairs wonderfully with roasted or braised lamb, especially with shank or ribs. It can be served hot to maintain its warming tenderness or slightly cooled to highlight the meat juices. This is a true gastronomic masterpiece that reveals the depth of flavor combinations in traditional European cuisine.

Chef Paul Geyler's velouté sauce embodies the elegance of French cuisine. Its history roots in the classics of French gastronomy, where delicate, velvety sauces enhance the flavor of the main dish. Velouté, made with white wine, vermouth, and aromatic shallots, gains sophistication through reduction and the addition of cream. Its texture is silky and smooth, while its taste balances between the light acidity of white wine and the softness of cream. This sauce pairs perfectly with fish, poultry, and tender vegetables, enveloping them in its rich flavor. The finishing touch is straining through a fine sieve for impeccable smoothness. Velouté sauce is artistry on a plate that creates an atmosphere of an exquisite French dinner.

Chicken cacciatore is a vibrant dish of Italian cuisine that embodies the spirit of rustic simplicity and rich flavor. The name comes from the word 'cacciatore', meaning 'hunter', as the dish was originally prepared in a hunter's style—with tomatoes, aromatic herbs, and whatever meat was available at the time. Chicken simmered in a rich sauce of vermouth, canned tomatoes, and spicy herbs takes on a tender texture and robust flavor. Pancetta and mushrooms add depth to the aroma, while fresh rosemary and oregano lend sophistication to the dish. Chicken cacciatore is traditionally served with crusty bread or pasta, perfectly complementing them with its thick sauce. It's an ideal choice for a cozy family dinner that evokes warm memories of sunny Italy.

Thyroid gland with oyster mushrooms and green beans is an exquisite dish of French cuisine that combines the tenderness of offal and the aroma of forest mushrooms. Historically, the thyroid gland was considered a delicacy, especially in French gastronomy, where it was skillfully prepared to reveal its rich flavor. Tender slices of gland fried to a golden crust acquire a velvety texture, while the addition of white wine and chicken broth enriches the dish with soft nuances. Oyster mushrooms bring a light nutty note, and green beans add freshness and crunch. This dish pairs perfectly with a glass of dry white wine and is served as the main treat at a festive dinner, highlighting the mastery of French culinary art.

Saratoga Springs was the site of a battle in the American Revolutionary War, then, in the mid-19th century, a spa resort where horse racing was held, young rakes gambled away fortunes, and reporters couldn't find a single flaw in the town of vice , no matter how hard they tried. Good old America and a classic cocktail.

Rob Roy MacGregor, or Red MacGregor, is a national hero of Scotland, a sort of Robin Hood. There are many legends about his life's ups and downs, but the reason for inventing the cocktail was the premiere of the operetta " Rob Roy" in New York in 1894.

Pheasant soup is a noble dish of Russian cuisine, rooted in ancient hunting traditions. The pheasant has long been considered a symbol of sophistication, and its meat is renowned for its delicate flavor. The broth made from pheasant has a rich depth, complemented by the light sweetness of vermouth and the aroma of fresh vegetables. Basmati rice adds textural harmony, while parsley completes the composition with fresh notes. This warming soup is perfect for cozy evenings or festive gatherings. Serving it with buttered toast makes it even richer and more appetizing. Pheasant soup is not just food; it's a gastronomic journey into a world of flavors, traditions, and refined enjoyment.

Shrimp risotto with tobadjan is an exquisite blend of Italian classic and Asian flavor accents. Traditional creamy risotto made from Arborio rice, enriched with the aromas of vermouth and fish broth, gains a spicy note from the tobadjan sauce. Cream adds a velvety texture to the dish, while large shrimp provide tenderness and marine freshness. Parsley adds lightness, highlighting the balance of flavors. This recipe is perfect for special dinners where you want to impress guests with depth of flavors and originality in presentation.