"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."

"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."

"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. "

"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."

"Nutty earthy spice, chocolate and sour cherry add a few drops to an Old fashioned or Martinez, works best with dark spirits and rich vermouths."

"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."

"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."

"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."

"I’ve always thought of Punt E Mes as a very grown-up vermouth, it’s a big bitter beast, almost chewy, it’s the dive bar of Vermouths."

"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."

"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’"