Va Va Voom Vermouth

Posted on Friday, October 19th, 2012


I am making room for vermouths in our home bar. Vermouths are usually made from a neutral wine, fortified with brandy, and given some character with herbs and botanicals. I had no idea they were so interesting until fairly recently. I had merely thought of them as dry or sweet wines. A recent article in Imbibe Magazine written by Seattle writer, Paul Clarke opened my eyes to the world of vermouths even more. After seeing a pretty picture and reading the catchy name of Imbue’s Petal and Thorn Vermouth, I had to track down a bottle of it. Then conveniently, I was reading Paul Clarke’s blog, The Cocktail Chronicles, and he had an intriguing cocktail recipe, Disappearing Act, using equal parts of reposado tequila, Imbue Petal & Thorn Vermouth, and sweet vermouth (he recommended Cocchi Vermouth di Torino, which I previously had bought on a whim). It is a wonderful combination.

Another evening, I substitued a nice bourbon for the tequila, and relished the combination of equal parts bourbon, Petal & Thorn Vermouth and sweet vermouth. I’ve also enjoyed the Petal & Thorn Vermouth on its’ own, with its’ delectable balance of a little sweet and Amaro-inspired bitter flavors. Keep your eye out for it the next time you are looking for a special vermouth.





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