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 cafés 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 apéritifs 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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Amazing book!!
14 April 2013
By Larry B. Pitts
- Published on Amazon.com
Format:Kindle Edition|Amazon Verified Purchase
Glad people take the time to do stuff like this. Super interesting if your into cocktails and what goes into them. Thanks!!
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10 April 2013
By max bartlett
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
A great addition to any drinks library. The explanations of different wine based aperitifs really shine a light on a subject that has fallen too far into shadow. Great for vermouth and drink enthusiasts world wide
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