The Mixellany Guide to Vermouth & Other Aperitifs

The Mixellany Guide to Vermouth & Other Aperitifs

Language: English

Pages: 240

ISBN: B006XIS532

Format: PDF / Kindle (mobi) / ePub

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.

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opening the Caffé Monviso on Piazza Venezia, a social spot for members of the liberal Risorgimento [Italian National Unification] party.) Although Gancia, founded in 1850 by Carlo Gancia, had entered the vermouth market, it actually concentrated its domestic and export efforts on the production of spumante [sparkling wine] of which they are reputedly the regional originators. No matter how many copy cats and competing producers vied for market share in the global playing field outside of Torino

cinnamon. This sweet, spicy alternative sometimes appears in place of or in addition to cinnamon in both gin and vermouth recipes. CENTAURY:(Centaury Gentian, Red Centuary; Latin: Centarium erythraea) The dry pastures and chalky cliffs of Europe and north Africa are the home of this annual, which ancient Greeks called it the “Gall of the Earth” because of its extreme bitterness. Known in Britain as felwort, this plant was gathered and dried for use as a treatment for heartburn, poor

liters of 40° eau-de-vie and 1 kilo of burnt sugar to the wine. A Touch of Art plus Spirit From this small representation of recipes, it’s clear to see that not all vermouths followed or follow the wine-plus-plants-plus-spirit production structure. Neither is it true that all vermouths use a wine eau-de-vie or brandy as the finishing touch, the fortification that preserves the sweetness of the wine and the strength of the botanical blend. Cognac, neutral grain spirit, even cassis (not the

aqua vitae base of Ribolla, Traminer, and Verduzzo grapes that is aged for over five years in French oak and used sherry barrels, this amaro features wild alpine botanicals from Carnia. A very elegant, smooth bitter. 35% ABV. Paolucci Liquori International S.r.l., Sora, Italy Paolucci Liquori was founded by Vincent Paolucci, in 1873, who was fascinated by the medicinal plants found in Italy’s Ciociaria region and their extraction for liqueur production. Amaro

Trieste could be shipped and bottled. Fernet Stock begin production at this facility in 1927, only to be hit by the the global economic downturn of the Great Depression. The facility was seized, in 1939, during German occupation. After the Second World War. Lionello Stock briefly regained possession, in 1947, until all commercial properties were nationalized the following year. Radis Amaro di Erbe:A product of Stock Trieste, botanicals are macerated in spirit prior to distillation to produce

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