Vermouth - Page 2
16 bartenders’ most reached-for bottles of 2019Ever find yourself gazing at a backbar in total awe? Yeah, us too. With such tantalising spirits towering over them 24/7, how bartenders manage to peel their eyes away long…
Cocktail of the Week: The Corpse Reviver No.1With the party season looming we thought it would be a good idea to look at a famous cocktail to take (in moderation, of course) the next day after a…
The Nightcap: 13 SeptemberThe Nightcap this week features whisky cask bass drums, very old single malt and bubbles. What, you want more? OK, how about vodka made of bones? How about that, huh?!…
Casoni x Gibson savoury liqueurs are hereConsidering liqueurs and bitters are the cocktail equivalent of ‘seasoning’, the bar world is surprisingly short on savoury modifiers. Until now. We discover how to elevate our favourite classic cocktails…
Cocktail of the Week: The MontenegroniAs any fule kno, Negroni = Campari + sweet vermouth + gin. But not always, this week we’re mixing things up a little by chucking the Campari and using Amaro…
Cocktail of the Week: The Toasted Nut BoulevardierThis week we delve into the fascinating world of vermouth with a man who knows his artemisia absinthim from his artemisia pontica (they’re both types of wormwood), Jack Adair Bevan,…
Piedmont part three: The wine behind Italy’s famous Barolo ChinatoWhat happens when you combine one of the world’s most sought-after red wines with the dry bitterness of a gin and tonic? The answer: Barolo Chinato. Annie Hayes headed to…
Piedmont part two: The sparkling union between Bava Winery and Giulio CocchiAperitif and sparkling wine producer Cocchi recently welcomed MoM to its Italian home in Piedmont. We marvel at the brand’s fascinating history, take a peek at aromatised wine production at…
Piedmont part one: The epicentre of Italian vermouthPiedmont: home of slow food, fine wine, and… medieval horse festivals? Well actually, yes. Aperitif and sparkling wine producer Cocchi recently welcomed MoM to the region for a weekend packed…
Time for a sustainable spirits revolution? Discarded Sweet Cascada Vermouth says yes…When the worlds of coffee and booze pool their resources, incredible things happen. Discarded Sweet Cascada Vermouth, infused with the fruit of the coffee berry, is the latest innovation in…
Right then – everyone about ready for a #MasterofCocktails? This evening we’re going to make an oft-overlooked drink, the ‘Old Pal’. The use of Dry vermouth lends this drink a…
For #MasterofCocktails this week we made a twist on the Rob Roy (which I’ve decided on balance might be a rubbish drink). It’s called a ‘Bobby Burns’ – and uses…
Hi there folks. If you tuned into the @MasterOfMalt Twitter feed on Sunday night for another edition of #MasterofCocktails, you may have noticed it was a bit late. Sorry about…
Right then – time for this week’s #MasterofCocktails, where we will be making a Cask-Aged Martinez. Now this week’s drink is going to take probably 2 minutes to prepare, as…
Right then folks, you’ve had a day to assemble the bottles we’ll be needing for the prep for the upcoming #MasterofCocktails – This is really the ‘Christmas Panacea’ you’ve been…
Hello again, time for another #MasterofCocktails, innit? Now this one’s not a particularly common drink, but it’s a recipe that’s definitely worth having in your repertoire. We’re going to make…
