More than 200 years ago, wine drinkers in Turin and Marseille started adding bittering and flavouring botanicals to wine fortified with spirit, to make an entirely new drink. The styles they created—a sweeter, reddish-brown style in Italy and a drier white-wine version in France—are iconic today, and collectively known as vermouth, a term that comes from the root word for wormwood, which is synonymous in many languages with “bitter.”
Now enjoying a renaissance thanks to cocktail mixology and the Spanish-driven trend for sipping them solo or as a spritz, vermouths should have a place on your back bar. (Actually, in your fridge, where a red vermouth will stay fresh for several months, and white vermouth for several weeks after opening.) Here are three new and three favourite B.C. bottlings to try.
The Pink Lady, Pisco Sour and Ramos Gin Fizz have at least one thing in common: their frothy, silky top. The luscious foam traditionally comes from shaken egg whites, the flavourless, foamy ingredient lending the drinks a smooth and creamy texture.
Bartenders’ use of albumen is nothing new. Alongside the rise of contemporary cocktail culture, however, has been the growing trend of veganism.
• 1.5 oz white rum (preferably Flor de Caña 4) • 0.75 oz banana liqueur (preferably Giffard Banane du Brésil) • 0.5 oz smoky scotch (preferably Ardbeg 10 year) • 0.75 oz lemon juice • 0.5 oz coconut syrup (see note) • 0.5 oz aquafaba
Who knows when the first blueberry found its way into a jigger of gin or a vodka martini?
Today more and more of these bright blue berries are finding their way into mixed drinks throughout the year.Fresh or frozen, whole or juiced, the sweet-tart taste of blueberries is unique and the infusion of blue is not only colourful, but good for you as well.