Vermouth/ Aperitif

This is the original Americano, a low-alcohol, wine-based aperitif from the Asti region of Piedmont intended to be consumed as an aperitive. The original recipe, which is essentially white wine aromatized with many herbs and spices. All the ingredients ar

Cocchi has revived a 120- year- old recipe here. Torino vermouth must use moscato as its wine base, and this one includes cocoa, citrus, rhubarb and of course wormwood among its botanicals. It's spicy and a little fuller than usual vermouths, closer to an

A vermouth for Manhattans ( and a zillion other cocktails) or for sipping neat. Not as sweet as some of the major brands and definitely more complex. Made in the french alps.

This is the vermouth of dry martinis- clear and herbaceous, with no sweetness. Dolin is the classic French brand, made in the Alps of Savoie in the town of Chambéry, which is France's only protected designation for vermouth.

The classic pink Italian bitter aperitif produced from the infusion of bitter herbs, aromatic plants and fruits. It's actually bittersweet slightly bitter- er than the Aperol. Extremely versatile, and the perfect base of the most famous cocktails around t

Italy has been perfecting spritz hour for decades, and now #spritzlife (yes, it's a hashtag) has fully bubbled up across the Atlantic. This bitter aperitif is more sweeter than Campari. It has a vibrant orange hue, which is why it is often popular during