I picked up a bottle of Dolin Blanc and was looking for some cocktail ideas. First off, it’s quite delicious on its own, over a couple of ice cubes. As for cocktails, so far, I’ve used it as a substitute for lillet in a Corpsereviver 2, which I liked quite a bit. (I suppose I should ask, is it a suitable replacement for lillet in all cocktails calling for that?) I then made a 2-1 Hendricks martini. I’m not sure how much I liked this - it seemed almost too sweet. Maybe I was just missing the dry vermouth. I need to it try 4-1, which is the ratio I typically use, but I thought I'd throw out a general request for ideas or feedback on the Blanc. Thanks.
I love Dolin blanc as a clear sweet vermouth that isn't as aggressive as many rouge sweet counterparts. Last night I made a drink of 1800 Reposado, quarter lime, some Dolin blanc, some agave, couple dashes of our Hopi tea bitters and a dash of our mole bitters.
I agree with you that it's too sweet for a proper martini (IMO).
I also use it in a Manhattan when I want to create the herbal profile through select bitters.
Adventurous? Try Eeyore's Requiem from Toby Maloney, The Violet Hour, Chicago. It is a Campari-heavy cocktail, tinged with Fernet and moderated by a large quantity of Bianco vermouth. It is a good introduction to Fernet for the willing inductee.
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