Vermouth e Beermouth in the art of mixology
It goes without saying that a product as versatile as Vermouth, used for constantly new and extreme experiments and the origin of the brand new drink known as Beermouth, has attracted the interest of mixology: a world of professionals in the preparation of cocktails and in the study of distillates and spirits who create innovative drinks with increasingly refined techniques and whose strong point is “alchemical” experimentation. They prepare the most daring and delicious beverage combinations for the drinkers of today and tomorrow.
Some examples? Let’s start from vermouth. According to Dennis Zoppi, one of the most famous Italian mixology artists in the world, the rebirth of this product and its ancient flavor in the recipes of the most contemporary mixologists has a very precise reason: its low alcohol content. Several cocktails have been created starting from the distillate from Piedmont: in addition to the most renowned and most traditional ones are Negroni (including the “sbagliato” - literally “wrong” - version) and Manhattan, both made with red vermouth. More innovative, yet simple cocktails are, for instance white vermouth and tonic, very pleasant and contemporary especially if served with a slice of orange: “Why not build a cocktail starting from a more aromatic and less alcoholic drink?” - wondered Dennis. “Vermouth, with its rich aromas and low alcohol content, is perfect”.
Talking about being creative, why not use a bit of Beermouth and give your cocktail that little oomph that you wouldn’t expect? Dennis Zoppi, one of Beermouth’s fathers, is also the author of Beermouth and Tonic (with a grapefruit garnish), Popolare, where Beermouth is combined with Bitter Campari and Pop Baladin beer. He has also reinterpreted great classics such as Spritz and the above mentioned Manhattan, replacing the most aromatic ingredients with Beermouth.