I’ve been slightly geeking out on vermouth ever since I tried Imbue, made in Oregon. Which is why it was wonderful to discover (and hold) the distinctly delicious Perucchi Vermouth Gran Reserva. This Spanish vermouth has a finish that reminds me of Amaro, the bitter (in a good way) Italian post-dinner sipper. But the Perucchi is much lighter. I’d try it on ice with a splash of soda and a twist, envisioning an image of summertime patio-sipping.
Since I’m no mixologist (though I do tend bar at Bottlehouse and make a few mean vermouth and aperitif-based cocktails), I’d love suggestions for adding this to a cocktail. From what I’ve read, tinkering with a Manhattan sounds like a good idea.
Your thoughts on vermouth?