Back To Basics

dry vermouth, rum
Back to Basic presented by Cocktail Detour


Irene Benjamin is soon to compete with her creation Back To Basics, and she kindly shared the original recipe with us. It’s a fun cocktail to make at home, because it’s very visual and stunning thanks to the red wine syrup in it. Also, despite all that lovely foam forming at the top, this is a one hundred percent vegan cocktail as aquafaba is creating the foam. (Aquafaba is the viscous water in which chickpeas have been cooked).

The cocktail is really nice. The red wine and orange syrup contributes with flavour of mulled wine, and the orange in it means there is also a certain bitterness in the background. The lime juice freshens things up, and when all is combined with the rum you end up with some serious deliciousness.

Back To Basics



2 oz white rum
1 oz red wine & orange syrup*
0,75 oz lime juice
0,25 oz dry vermouth
0,5 oz aquafaba
2 dashes aromatic bitters


Dry shake all ingredients hard, and then shake again with ice. Strain into a large coupe, as this recipe is quite generous when it comes to size of the cocktail. *The syrup is made by melting equal parts red wine (about 6 oz) and sugar together with one whole chopped organic orange (remove all white bits) on the stove. Be careful not to let it boil, and only continue until the sugar is completely dissolved.



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