The Mixellany Guide to Vermouth & Other Aperitifs
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The Mixellany Guide to Vermouth & Other Aperitifs explores the remarkable history of aromatized wines and spirits as well as the secrets of their production. When vermouth landed on American shores, it gave birth to an entire family of drinks from the Martini and the Manhattan to the Adonis and the Metropole. In Britain, the dry and sweet versions led to the Blood & Sand and the Matador. But why did Winston Churchill allegedly bow toward France instead of using vermouth in a drink? Why have various eyedroppers and atomizers been marketed to administer minute amounts of this aromatized wine into American drinks on both sides of the Atlantic? In cafés throughout Italy and France you can tell the time by the orders for tumblers and goblets of vermouth on the rocks. Argentines and Chileans love vermouth so much their cocktail hour is sometimes called l'hora del vermut [the vermouth hour]. In some regions of Spain bodegas have barrels of vermouth to dole out for after-work aperitivos. Drinks historians and life-long vermouth lovers, Jared Brown and Anistatia Miller delve into the reasons why vermouths and other apéritifs have been so misunderstood and under-valued since the end of Prohibition in the United States and suggest why it is time to have a change of heart.
schnapps as well as vermouth recipes. ELECAMPANE:(Elf Dock, Horseheal; Latin: Inula helenium) Growing wild throughout Europe, southern Siberia, and northwest India, elecampane can be found in damp pastures and shady areas. A statuesque plant with large, bright yellow flowers, this perennial was cultivated for its culinary and medicinal uses. Like angelica stems, elecampane roots were candied and consumed as a confection. Amongst its many uses, the herb was employed to improve the digestion
Byrrh:A wine-based apéritif, Byrrh has a specific quinine character. Made from Carignan and Grenache grape varieties that are grown in the Roussillon hillsides, this aromatized wine is often served with a splash of crème de cassis and a lemon twist. 17% ABV. Byrrh Rare Assemblage:This apéritif is made from selected vintage Catalan wines which are steeped with cinchona and other botanicals in cellars located in Thuir, France and aged in small oak barrels for approximately ten years. This produces
Vermouth Chinato:Produced is a similar fashion to the bianco and vermouth di Torino, this product has a deep amber colour and a distinctly sharp, dry, bittered character. 16% ABV. La Canellese Barolo Chinato:Based on Barolo DOCG wine, pure calisaya, cloves, cinnamon, and cardamom are steeped in this rich base. 16% ABV. La Canellese Vino Aromatizzato:Full-bodied Barbera wine is macerated with cinchona, gentian root, cardamom seeds, calamus root, vanilla, and clove. Deep red in colour and heavily
underlying mineral notes. 18% ABV. Vermouth Dry Reserva Yzaguirre:No tasting notes were available at the time of this printing. 18% ABV. Zucca, Milan, Italy Ettore Zucca created this rhubarb-based amaro, in 1845, in Milano, where it became a staple amongst café society and was very popular in the duchal House of Savoy. The amaro lent its name to a famous Milanese café—the Zucca—which was opened in 1867 and still stands today at the Galleria’s entrance, just opposite the Duomo. The same site
Thomas’s death in 1885. The Martinez is an excellent drink and a close cousin, but there is no conclusive link. (Much of the story was created by a San Francisco advertising agency in the 1960s.) Who did publish the first Martini recipe? Amongst the half dozen vermouth plus spirit drinks Harry “The Dean” Johnson included his 1882 The New and Improved Illustrated Bartenders’ Manual, his Martini was the earliest and sweetest version. MARTINI 30 ml Old Tom gin 30 ml Italian vermouth 2 or 3