Cocktail Recipes: Classics and Modern Twists
Vermouth is an aromatic fortified wine flavored with botanicals. Dry vermouth is a staple in martinis. Sweet vermouth, which is red, is best known as whiskey’s partner in Manhattan. A Bianco or French blanc is slightly sweeter than dry vermouth; a rosé or rosato vermouth is pink with a spicy flavor. Unlike other red vermouths, Cocchi Vermouth di Torino has a drier, more complex flavor.
Many fruits and vegetables can be used as ingredients to make vodka, from grapes to beets. It is traditionally distilled from fermented grains or potatoes, but almost any fruit or vegetable can be used. Flavored vodkas are made by adding ingredients to a neutral spirit; the best macerate citrus, berries, or herbs in high-proof alcohol.
Gin is produced by distilling a neutral grain spirit and various botanicals like juniper, coriander, and citrus peels. London dry is the most commonly consumed type of gin. However, other styles, such as Plymouth gin, have a less dry and more pronounced juniper flavor are available. On the other hand, Old Tom gin tends to be slightly sweeter than London dry. Some newer Western gins, like Hendrick’s, experiment with unique botanicals like rose petals. Before gin became popular, its predecessor, Genever, was a malted grain-based spirit with a rich assortment of botanical ingredients. Aquavit also shares similarities with gin: it is made from a neutral alcohol base infused with botanicals like caraway, citrus peels, and star anise.