Fernet-Branca is a mythical Italian bitter that was created in 1845. It is made from 27 herbs including rhubarb, chamomile, saffron and lime. Slowly macerated for ...
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Vermouth
Vermouth is one of the many aromatized wines that became popular especially in the early nineteenth century. It was extremely popular until the 1940s and 1950s. Vermouth is not spirits, it is aromatized wine. To make a vermouth, a wine is used, usually a white wine, rather neutral, not too strong in alcohol and rather acid.
We will take this wine and mix it with sugar, then with caramel if we want to give it the red color that we associate with the classic Martini for example. We will then add alcohol, to raise the alcohol level between 15° and 18°. At this base, we add an aromatic extract which is the result of maceration of many herbs, spices, roots...
Vermouth is historically produced in Italy, in the region of Turin, in Piedmont. In France, there are several production regions, such as Chambéry, and the whole region from Marseille to Béziers was the traditional vermouth production region. At the aromatic level must dominate a flavor brought by the sagebrush, which is actually the absinthe, the small and the great absinthe.
There is a certain bitterness, but also an aromatic side that is brought by all herbs, like the oregano, and a warm side by spices like the clove, as well as vanilla.
There are many new quality brands available in France, such as the Vermouth Del Professore, Carlo Alberto, brands that are of very high quality.
You serve them at refrigerator temperature, or on ice to lower a little sugar impression. By adding water, it will be aromatically less complex but much lighter and easier to drink.
The importance of vermouth in France is due to the return of the cocktail. Using the vermouth as a cocktail, we will reduce the alcohol content of the mixture, as we will add it to an alcohol of 40°. We will also bring some sugar that will soften mixture and bring the aromatic notes of vermouth, which will give a more complex drink.
Bitter
The bitters (amaro in Italian, bitter in English) are liqueurs produced by infusion in distilled alcohol of many ingredients selected for their medicinal qualities and the bitter taste they bring: gentian, quinquina, bitter almond, bitter orange, bark of some trees and some fruits, rhubarb etc.
Stronger in alcohol than vermouths and aperitifs (both wine-based products), bitters have many common points at the taste level, and share the same origins.
They are eaten dry, on ice, mixed in a little water of fruit juice. More and more they enter into the composition of cocktail recipes.
Fernet-Branca is a mythical Italian bitter that was created in 1845. It is made from 27 herbs including rhubarb, chamomile, saffron and lime. Slowly macerated for ...
Antica Distilleria Quaglia - Del Professore
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