It’s Vermouth, but not as we know it. Thanks Bryan Martin, you’ve amazed us with your creativity yet again. Thisis a place where vermouth-nerds and sherry-nuts can unite. The base is 100% Nebbiolo, which started life as rosé and was aged under flor (like sherries from Jerez). This oxidated wine style provided the base for a tincture of blood orange, cinchona, wormwood, coriander, juniper and pepperberry leaf. Fresher and zestier than your average rosso, it’s probably go- ing to find it’s happy home as an aperitif (with a side of manzanilla olives). Howev- er its firm body and unfiltered nature will see it sliding into a dirty Negroni, Manhat- tan or our own Bryan Martinez: with 45mls Animus Macedon Dry, 30mls Outlandish Claims Rose, 10mls Maraschino Liqueur, and a dash of Angostura Bitters.
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