Vermouth is one of the hottest drinks right now, both as the base of cocktails like the negroni and as a delicious straight sip over ice. Get yourself in the draw to win a copy of The Book of Vermouth for the ultimate guide to this tasty bitter-sweet drink
If you’ve been reading our cheat-sheet on fortified wines this week, you’ll know that vermouth is a super delicious drink made by adding brandy and botanical ingredients to wine. It can be floral and herbal, sweet, sour and pleasingly bitter, which is why vermouth has been rising in popularity, both as the base for cocktails and as an incredible drink served neat or Italian-style over ice with a twist of citrus rind – the perfect lunch or dinner aperitif.
The world is having a major love affair with vermouth, from the opening of Banksii, Australia’s first vermouth bar in Sydney to the launch of craft vermouths by wine brands like New Zealand's Karven, Mount Edward and Reid+Reid. Here at Liquorland Toast we're equally obsessed with vermouth, so this week we’ve been pouring through The Book of Vermouth by hot Australian mixologist Shaun Byrne and French-Australian winemaker Gilles Lapalus, (Hardie Grant Books, RRP$44.99).
This guide covers the essentials of the drink such as key ingredients like wormwood (“vermouth” is French for the German word “wermut” a.k.a “wormwood”), plus serving, storage and mixology tips, and a huge collection of cocktail recipes coupled with beautifully tantalizing images that range from classics like the negroni and martini (which wouldn’t exist without vermouth), to simple craft concoctions like the Sloe Spider made with dry vermouth, sloe gin, cider, lemonade and ice cream (see below for recipe).
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