The Mixellany Guide to Vermouth & Other Aperitifs explores the
remarkable history of aromatized wines and spirits as well as the
secrets of their production. When vermouth landed on American
shores, it gave birth to an entire family of drinks from the
Martini and the Manhattan to the Adonis and the Metropole. In
Britain, the dry and sweet versions led to the Blood & Sand and
the Matador. But why did Winston Churchill allegedly bow toward
France instead of using vermouth in a drink? Why have various
eyedroppers and atomizers been marketed to administer minute
amounts of this aromatized wine into American drinks on both sides
of the Atlantic? In cafes throughout Italy and France you can tell
the time by the orders for tumblers and goblets of vermouth on the
rocks. Argentines and Chileans love vermouth so much their cocktail
hour is sometimes called l'hora del vermut the vermouth hour]. In
some regions of Spain bodegas have barrels of vermouth to dole out
for after-work aperitivos. Drinks historians and life-long vermouth
lovers, Jared Brown and Anistatia Miller delve into the reasons why
vermouths and other aperitifs have been so misunderstood and
under-valued since the end of Prohibition in the United States and
suggest why it is time to have a change of heart.
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