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The Triplex

Like a sweet dessert wine with a complex herbal citrus palate.

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As with most of my original creations, it starts with trying to find a cocktail to make based on a new liqueur I just bought. I’ve been exploring sweet vermouth at the urging of a friend, and I bought a nice little bottle of Carpano Antica at a local store to try it out. I also had an old bottle of dry vermouth that I’ve been slowly trying to get rid of, so I discovered the perfect recipe to rid myself of it once and for all while also exploring vermouth’s sweeter side: The Duplex. It sounded fine, so I tried it but thought it was just a bit too herbal. I found that some recipes included Luxardo, so I added a bit and it was better, but still not there. I looked over at my collection of newly acquired booze for inspiration and immediately realized that Lillet Blanc would add perfect balance, since just like vermouth, it is an aromatized wine-based aperitif, but much lighter. I added a small amount and it seemed good, so I upped it to equal amounts, but it was still missing something. I intuitively added some orange and was pleased with the result, which is kind of a complex sweet citrus dessert wine rather than an aperitif, but it made sense and lightened up the rather heavy flavors of the vermouth. Later, as I did my obligatory search for alternate recipes and names, I found a different version of the Duplex made with Lillet, and realized I was on to something. I looked up the story of Lillet and found that it actually includes liqueurs made from orange peels as well, so I felt vindicated in my choice to include a hint of orange. So, all that was left was naming it, and since it was really a story of two overlapping duplexes I decided on The Triplex, naturally!

  • 1 ½ oz. Sweet Vermouth

  • 1 ½ oz. Dry Vermouth

  • 1 ½ oz. Lillet (Blanc)

  • ½ oz. Luxardo Maraschino Liqueur

  • ½ oz. fresh squeezed orange

Shake with ice, strain, pour into wine glass, garnish with orange slice.

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