A Spirited Guide to Vermouth
An aromatic journey with botanical notes, classic cocktails and elegant recipes
-
- $2.99
-
- $2.99
Publisher Description
'An essential addition to your library' Russell Norman
'A genuine ode, written with style and substance in equal measure' Gill Meller
'A joy filled double whammy. Great drinks require as much artistry as food and this book proves the case mightily.' Jeremy Lee
Vermouth is currently experiencing a revival, and we can't seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth's history and its delicate herbal flavours with recipes for cocktails, and some food to accompany them.
As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth's rich history and recent resurgence. As well as Jack's original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee.
With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni.
This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour.
PUBLISHERS WEEKLY
Bevan, a British writer and cocktail creator, provides a sweeping view of vermouth in this fun and informative volume. The first 100 pages explore the fortified wine's backstory, unearthing a history that reaches to the second millennium BC, while also offering an encyclopedic exploration of the most often used botanicals and aromatics. The heart of the book focuses on how best to drink vermouth, drawing from classic guides like Harry Craddock's The Savoy Cocktail Book and Albert Crockett's 1934 The Old Waldorf Astoria Bar Book. For purists, there are suggested brands to drink neat, alongside an appropriate garnish, including Punt e Mes paired with pickled walnut and orange. An extensive cocktail list naturally contains a deep dive into the martini and its many variations; the negroni also receives ample attention with some two dozen adaptations, including the Campfire Boulevardier, enlivened by a smoky Laphroaig (measurements throughout are listed only in metric units). A couple "reverse" recipes put the emphasis on vermouth, such as the soaking wet martini, which has a more than three-to-one ratio of vermouth to gin. The book's final section turns to food, with instructions for bar snacks and entr es made with the wine, such as vermouth-cured venison haunch. With a blend of dry wit and sweet concoctions, Bevan stirs up a perfect treat for vermouth enthusiasts.
