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?
Tags: imbue vermouth, perucchi vermouth gran reserva
I’ve been wanting to try more vermouths – glad to know that you like the Imbue. I might have to pick up a bottle of the Perucchi before Spring rolls around!
As for cocktails, here’s one idea: sub the Perucchi for amaro in this cocktail I came across in the NYTimes a while back. It’s a take on the Cuba Libre.
1 ounce overproof (150-proof alcohol) rum
1 ounce amaro
1/4 ounce lemon juice
3/4 ounce simple syrup
1 lime wedge, for garnish.
Combine the rum, amaro, lemon juice and simple syrup in a cocktail shaker, fill with ice and shake vigorously. Strain into a highball glass over fresh ice, top with seltzer and garnish with the lime wedge.
Adapted from ’inoteca e liquori bar, Manhattan.
Thank you for the tip. This cocktail sounds like a great way to experiment with vermouth. Appreciate the comment!
I love chilled, sweet vermouth with a twist of orange…reminds me of summer.
I like how you think. Cheers and thanks for the comment.