"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."
"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."
"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."
"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."
"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."
"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."
"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."
"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."
"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. "
"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."
"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 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."
"I tend to only buy white vermouths that I like to drink on their own as well as for use in cocktails and this is perfect for that, delicious with tonic and great for a Martini if you like a vermouth that stands out and adds character to the drink."
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