Vermouth, a fortified wine flavoured with herbs and spices, has been in and out of fashion for hundreds of years, but it’s now one of the bar world’s favourite drinks, as Alice Lascelles discovered in issue 2 of Club Oenologique.
It’s easy to see why. Vermouth comes in a wide range of styles – dry or sweet; red, white, rosé, gold or amber – and can be flavoured with any number of different botanicals. It makes a great addition to a number of different cocktails – Manhattan or Negroni, anyone? – or can be served simply over ice with a dash of tonic.