It’s probably one of the most common ingredients in classic cocktails, however vermouth is most likely the stuff that you end up cleaning of your bar mats! It hasn’t always been this way, with the Vermouth Cocktail considered quite a hit back in the late 1800s, but sadly today you’ll not often hear, “Barkeep – a wine glass of dry vermouth, chilled and garnished with lemon. Up.” Hopefully however after reading this month’s Trend piece you’ll be more inspired, confident and determined to offer up a vermouth focused cocktail – or tasting flight – to your bar’s tipplers.
Recipes
Drinks
We visited the Mayor Bar & Dining in Neutral Bay with these five unique and striking vodkas.
“Fat’s ability to absorb flavour and aroma was know to man in Ancient Egypt and in the perfume industry the process of infusing fat has a fancy name; enfleurage.”
“Stronger than its kissing cousin the Sidecar and almost as smooth, though without the Sidecar’s peculiar magic” – David Wondrich
The team here at Bartender never shy away from a recommendation from the esteemed palate of Mr David Wondrich.
We’re probably a month or two early.I mean it’s only just broken spring and dishing you out perhaps one of the best summer, heat- crushing, beverages for man or beast might seem a little premature.
This long lost pre-prohibition cocktail is something of a doozy. It’s a simple mix, and delightfully so, but how it jazzes up the classic Manhattan is something akin to a quick-step military march.
Simon McGoram gives us five (almost) unforgettable forgotten tipples.
This treat is Cocktail 172 in Jerry Thomas’ The Bartender’s Guide etc. But, if you read the fine print, you’ll notice it’s attributed to Alexis Soyer – a 19th century French gastronomic and celebrity chef…