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Vermouth
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), an ...
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Vermouth Di Torino
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and ...
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Vermouth Bottles
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), ...
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Martini (cocktail)
The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A popular variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. Preparation By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel. A dry martini is made with little to no vermouth. Ordering a martini "extra dry" will result in even less or no vermouth added. By the Roaring Twenties, it became a common drink order. Over the course of the 20th century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin ...
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Manhattan (cocktail)
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred then strained into a cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass. The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. The Manhattan is one of six basic drinks listed in David A. Embury's 1948 classic '' The Fine Art of Mixing Drinks''. Origin and history Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain M ...
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Fortified Wine
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. Production One reason for fortifying wine was to preserve it, since ethanol is also a natural antiseptic. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product. Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been made from grapes, grain, sugar beets or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification. For example, in the U.S. only spirits made from the same fruit as the wine may be added. The source of the additional alcohol and the method of its ...
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Negroni
A Negroni is an Italian cocktail, made of one part gin, one part vermouth rosso (red, semi-sweet) and one part Campari, garnished with orange peel. It is considered an apéritif. A traditionally made Negroni is stirred, not shaken; it is built over ice in an old-fashioned or rocks glass and garnished with a slice of orange. Outside of Italy, an orange peel is often used in place of an orange slice. History The drink's origins are not known with certainty. The most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Giacosa (then called Caffè Casoni), on Via de' Tornabuoni. (The Caffè no longer exists; the site is now occupied by a Giorgio Armani boutique.) Pascal Olivier Count de Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Ameri ...
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Rob Roy (cocktail)
The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of '' Rob Roy'', an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. A Rob Roy is similar to a Manhattan, but is made exclusively with Scotch whisky; the Manhattan is traditionally made with rye, and today also commonly made with bourbon or Canadian whisky.Graham, Colleen"Rob Roy" on About.com Accessed: May 19, 2011.Wondrich, David"Rob Roy"'' Esquire'' (November 5, 2007). Accessed: May 19, 2011. While this version of a Manhattan may have been first dubbed a Rob Roy in 1894, the Manhattan made with Scotch whisky first appears in print ten years earlier in a London bar guide by Charlie Paul, perhaps the earliest published recipe for a Manhattan. Like the Manhattan, the Rob Roy can be made "sweet", "dry" ...
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Apéritif And Digestif
Apéritifs (; ) and digestifs () are drinks, typically alcoholic, that are normally served before (''apéritif'') or after (''digestif'') a meal. Apéritif An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino, amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and rich). An ''apéritif'' may be served with an hors d'oeuvre or amuse-bouche, such as crackers, cheese, pâté, quiche or olives. ''Apéritif'' is a French word "derived from the Latin verb ''aperire'', which means to open". The French colloquial word for ''apéritif'' is ''apéro''. History The fifth-century Christian ascetic Diadochos of Photiki says, "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably be ...
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Aromatized Wine
An aromatised wine (also spelled aromatized) is a fortified wine or mistelle that has been flavoured with herbs, spices, fruit or other natural flavourings. Description An aromatised wine must have a minimum alcohol content of 14.5% by volume and a maximum alcohol content of 22% by volume according to EU law Council Regulation (EEC) No 1601/91. The majority of older brands come from France and Italy but there are now a range of small 'craft' producers around the world. Other similar beverages described in this legislation are 'aromatised wine-based drinks' (non-fortified) and 'aromatised wine-product cocktail' (blended, lower alcohol drink under 7% ABV). Varieties of aromatised wine Vermouth Vermouth is the most widely used aromatised wine due to its use in cocktails and famous commercial brands such as Martini and Cinzano which are commonplace around the world. Vermouth can be sweet or dry and red, white, pink or orange. It is traditionally flavoured with an infusion of herbs, p ...
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Artemisia Absinthium
''Artemisia absinthium'' (wormwood, grand wormwood, absinthe, absinthium, absinthe wormwood, mugwort, wermout, wermud, wormit, wormod) is a species of '' Artemisia'', native to temperate regions of Eurasia and North Africa, and widely naturalized in Canada and the northern United States. It is grown as an ornamental plant and is used as an ingredient in the spirit absinthe and some other alcoholic beverages. Etymology ''Artemisia'' comes from Ancient Greek ἀρτεμισία, from Ἄρτεμις (Artemis). In Hellenistic culture, Artemis was a goddess of the hunt, and protector of the forest and children. The name ''absinthum'' comes from the Ancient Greek ἀψίνθιον, meaning the same. An alternative derivation is that the genus was named after Queen Artemisia, who was the wife and sister of Mausolus, ruler of Caria. The word "wormwood" may come from Middle English ''wormwode'' or ''wermode''. Webster's Third New International Dictionary attributes the etymology to Old ...
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Flower
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism for the union of sperm with eggs. Flowers may facilitate outcrossing (fusion of sperm and eggs from different individuals in a population) resulting from cross-pollination or allow selfing (fusion of sperm and egg from the same flower) when self-pollination occurs. There are two types of pollination: self-pollination and cross-pollination. Self-pollination occurs when the pollen from the anther is deposited on the stigma of the same flower, or another flower on the same plant. Cross-pollination is when pollen is transferred from the anther of one flower to the stigma of another flower on a different individual of the same species. Self-pollination happens in flowers where the stamen and carpel mature at the same time, and are posi ...
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Must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard for ...
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