The Resurgence of Vermouth
Vermouth is seemingly having a resurgence, with many deeming 2015 the Year of Vermouth. Likely due to the increased popularity of craft cocktails, we’ve noticed many bars have been showcasing new drinks with vermouth as a stand out ingredient.
In particular, the bar program at Eveleigh, led by Head Barman, Garrett Mikell, has introduced a new menu which features a handful of aromatic vermouth cocktails.
‘Opium Wars’, a Boulevardier variation, this cocktail is extremely popular at Eveleigh. The whiskey component is Pow Wow Rye, a botanical infused rye distilled in Georgetown-its unique color as a spirit comes from a long maceration of saffron. This is mixed with Amaro Zucca, which is a rhubarb amaro, sweet vermouth, and a homemade blistered rhubarb bitters.
‘El Borachito’, translated to mean “Little Drunk”. This is a stirred and strong beverage; highly recommended with mescal. Punt e Mes is an Italian vermouth, and Carpano Antica is considered to be one of the finest vermouths ever produced. The recipe has been in production since 1786 and the recipe was formulated by Antonio Carpano–widely considered to be the inventor of vermouth.
‘The Fender’ This cocktail is a play on a Gibson, which also makes it a guitar joke… A Gibson is a traditional martini style cocktail that is comprised of 2oz of gin and 1oz of dry vermouth-traditionally garnished with a pickled cocktail onion. Instead of a pickled cocktail onion, Eveleigh pickled in house a large quantity of garlic ramps and saved the leaf and root parts. These were dried and then infused into Ford’s Gin.
