"Can’t imagine life without Campari, there’s something about it that just keeps pulling me back. Take a mouthful and let it coat the inside of your mouth and hold it for a few moments to explore it fully and appreciate its bittersweet complexity."
"The first vermouth I fell in love with, I think it works wonders in a negroni with a bourbon aged gin and in my opinion the best vermouth for a classic Rye based Boulevardier, the winter spice and rich cherry notes are just wonderful."
"in 1846 Joseph Dubonnet entered a competition run by the French government to find a way of persuading the French Foreign Legionnaires in North Africa to drink Quinine and protect from malaria, the result was Dubonnet, give it a try its delicious."
"Probably my favourite Red Vermouth for overall versatility, it’s my favourite accompaniment for rose and violet creams, or any other dark chocolate. Robust fruitiness and slowly building warm spice notes wrap around the bitter chocolate perfectly."
"One of the tastiest botanical non juniper spirits I’ve tried, it works really well in cocktails with whiskey or tequila and makes a tasty highball with ginger ale."
"Inspired by the original 1872 recipe this is a great alternative to Campari and rather lovely in an Americano. I’m also drawn by its lovely rich red colour and its cardamom and black pepper spice notes. "
"A real treat I don’t think I’ve met anyone that doesn’t like this vermouth it’s a stunner, fabulous in a spritz with a drop of cardamom or black pepper bitters, garnish with strawberries or raspberries and a sprig of basil."
"Produced using the same method and recipe that was originally created by Giulio Cocchi in 1891 the Americano is fantastic in a vesper Martini and makes a beautiful white Negroni when married with Suze and a citrus or floral gin."
"Spicy, rich and Chocolatey a few drops of Aztec bitters add another layer of complexity to a Manhattan or Boulevardier and can transform an orange forward Negroni into a Terrys chocolate orange."
"Launched in 2012 Sacred rosehip sits between Aperol and Campari on the bitter scale and makes a fantastic spritz or alternative to Pimm’s it’s a staple of in my booze cabinet and has helped me turn many a bitter hater into a bitter lover."
"I have a love hate relationship with Suze, yet it remains a staple on my shelves, when matched with a big bold white vermouth it can make a magical Americano and is essential if you want a white negroni with a proper bitter bite."
"This wonderful pastis is not talked about nearly enough, winning Double gold in San Francisco in 2016 it caused quite a stir amongst its French counterparts. Try it in a delicious summer punch with apple juice and fresh mint."
"Byrrh is a great match for bourbon or Rye topped up with ginger beer, it’s bittersweet, spice and orange notes work really well in a Negroni using an aged or old tom gin."
"Cocchi Americano Rosa has been my favourite tipple this summer it’s like a boozy Strawberry cream Soda, Americano means that it must contain Gentian as well as wormwood and in the 1890’s would probably have been referred to as a ‘Vermouth Con Bitter’"
"A rinse of Absinthe adds life to so many great cocktails, it’s the backbone of the Corpse reviver, Tuxedo or Sazerac, add a couple of dashes to an Americano or Negroni to give a little aniseed boost. it’s a great addition to any home-bar."
"It’s the camomile in this vermouth that I love and for me it’s another sipper that’s also great in a martini. Sip it over ice with a slither of orange peel and revel in the ever-changing bittersweet complexity."
"Red and Ginger is as bright, bouncy and flamboyant as Fred and Ginger, so this vermouth never lasts long once open. It makes a fantastic full bodied Navy Negroni if your preference is big and fruity."
"I adore the lovely rich sherry notes in this Vermut, bring me a platter of chorizo and Manchago cheese to accompany it. Why not try adding a splash to a bloody Mary, delicious!"
