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Read our privacy notice . Long gone are the days that vermouth gathers dust at the back of your drinks cupboard. Many of London’s smartest bars are serving the drink straight up over ice in response to the growing popularity of cocktail experimentation that took root in lockdown.
If you’re new to vermouth and wondering what all the fuss is about, Charlie McCarthy, certified spirits educator at the Wine & Spirit Education Trust (WSET) explains. Vermouth is wine that has been “lightly fortified by adding spirit and also aromatised by the addition of wormwood (artemisia) and other botanicals.” Most will then also have some sugar added to balance the bitterness of the wormwood.
McCarthy explains that they tend to be classified into three main types: “The key aromatic balance in a vermouth is between the bitter and sweet elements,” explains McCarthy, “another key consideration is whether the base wine used was particularly aromatic.” “With an ABV anywhere between 14.5 and 22 per cent, vermouths pack a bit more of a punch than wine, and the array of botanical complexity available in the category makes for an interesting and versatile drink to enjoy on its own or as an impactful cockta.