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The Book of Vermouth: A Bartender and a Winemaker Celebrate the World's Greatest Aperitif
The Book of Vermouth is a celebration of the greatest cocktail staple – a mixer that is riding a growing wave of popularity around the world. It includes up to 100 modern and classical cocktail recipes – but is more than a cocktail book too, offering history and insight to botanicals, and the perspective of key chefs who like to cook with vermouth as much as they like to drink it.
The authors – one a winemaker, the other a bartender – bring personality to the book via their distinct takes on what makes vermouth so special.
The book includes two main Vermouth Basics and How to Drink. Vermouth Basics will give a comprehensive guide to the essentials of vermouth – grape varieties, production, varieties, botanicals, spirit and sugar, and go into great detail about the history of Australian vermouth in particular. It will include botanical profiles of both indigenous and traditional plants from Tim Entwistle, botanist at the Royal Botanical Gardens in Melbourne. It will cover all aspects of the key ingredient in making vermouth, including medicinal and historical uses, where it is found and its botanical significance. How to Drink will cover the many different ways to serve, drink and store vermouth.
Chapters will cover Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner. These chapters will be more recipe-focused, and include 10–15 recipes per chapter, drawing from each season's specific botanicals and how these work with different vermouths. Each season will also include a related food recipe.
The authors – one a winemaker, the other a bartender – bring personality to the book via their distinct takes on what makes vermouth so special.
The book includes two main Vermouth Basics and How to Drink. Vermouth Basics will give a comprehensive guide to the essentials of vermouth – grape varieties, production, varieties, botanicals, spirit and sugar, and go into great detail about the history of Australian vermouth in particular. It will include botanical profiles of both indigenous and traditional plants from Tim Entwistle, botanist at the Royal Botanical Gardens in Melbourne. It will cover all aspects of the key ingredient in making vermouth, including medicinal and historical uses, where it is found and its botanical significance. How to Drink will cover the many different ways to serve, drink and store vermouth.
Chapters will cover Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner. These chapters will be more recipe-focused, and include 10–15 recipes per chapter, drawing from each season's specific botanicals and how these work with different vermouths. Each season will also include a related food recipe.
208 pages, Hardcover
Published August 7, 2018
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August 24, 2024
A beautiful design/layout but some shoddy writing spoils this book. I’m keeping it my collection because the second half is a really creative list of custom vermouth cocktails, but the first 50% (the educational part) is pitiful. It’s riddled with errors, half-truths and assumptions and focuses too much on Australia to be interesting to international readers. There are much better books out there if you actually want to learn about vermouth, but if you’re just looking for inspiration with vermouth cocktails then the second half could be of use.
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