From the bar­tender

Gourmet Traveller (Australia) - - Food -

Ver­mouth and cock­tails go hand in hand. They have done for years and will do for years to come.

The main rea­son is that ver­mouth is so full of flavour; it has sweet, sour, bit­ter and even salty notes de­pend­ing on the brand. This flavour spec­trum makes it in­cred­i­bly ver­sa­tile, and helps em­pha­sise dif­fer­ent char­ac­ter­is­tics in the prod­ucts it is mixed with.

For many years ver­mouth had fallen out of favour – work­ing at Mel­bourne’s Gin Palace, I would of­ten hear peo­ple say “Ver­mouth? That’s what my grand­mother drank when she was young!” – but due to the re­cent trend to­wards lower-al­co­hol drinks, ver­mouth has come into its own. There’s been an ex­plo­sion of brands in re­sponse to this pop­u­lar­ity, and with bar­tenders show­cas­ing it in cock­tails, wine­mak­ers pro­mot­ing it as a drink to be served neat, and peo­ple writ­ing books on the sub­ject, the world of ver­mouth has never been so ex­cit­ing. I en­cour­age you to grab a bot­tle. Cheers!

Shaun Byrne

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