Sin-zano vermouth

edited by Darryl Beeson

Going back to June 6th 1757, we toast Carlo Stefano and Giovanni Giacomo Cinzano for obtaining the Royal License of Master Distillers and Confectioners. They opened a storefront for their "herbals" gone wild in Turin, Italy, specializing in aperitifs made from complex infusions. They creatively experimented with many herbs and spices in their little bottega as they established the Cinzano brand in their tiny, lab of sorts, in back. Vermouth was officially created in 1786, and the two brothers unveiled Cinzano Rosso Vermouth, quickly becoming known as “The Vermouth of Turin.”

This vermouth soon became the drink of choice for the upper middle class of Turin and descendents of the brothers were eventually able to take their Cinzano Rosso Vermouth abroad. Demand continued to increase. The flavors are exotic, almost like curry. This might be a perfect match to just such exotic dishes. Consider sushi or skewered and grilled Asian meats in a spicy peanut sauce.

Vermouth is one of the most common ingredients used in the most important cocktails around the world, an essential ingredient in traditional cocktails like the Negroni, Americano, Manhattan, Rob Roy and the classic Martini, and lately as bar shelves become increasingly crowded with new fad spirits and ephemeral liquors, consumers have been eschewing gimmicky cocktails and returning to the drink classics.

The intense amber red of Cinzano Rosso is complemented by Cinzano Bianco, a golden-straw colored vermouth with a sweet, rich fruity flavor. The taste of Cinzano Bianco is contrasted by Cinzano Extra Dry; a spirit with a clean, straw color with classic herbal, bitter notes mingling with citrus fruit on the nose.

Passion from the brothers 250 years ago makes for great current day recipes. Below are aome tested blends to shake up and toast to Cinzano’s anniversary.

Negroni
-1 oz Rosso Vermouth
-1 oz Campari
-1 oz Martin Miller’s Gin

Pour ingredients over ice into a shaker. Shake and strain in a chilled martini glass. Garnish with an orange twist.

Rosabel
¾ oz Rosso Vermouth
¾ oz Creme de Cassis
Splash of Prosecco (lightly effervescent wine from Italy)

Pour chilled Cinzano Rosso Vermouth and Crème de Cassis directly into a champagne flute. Top with a splash of prosecco.

Magdalena
¾ oz Rosso Vermouth
1 ¼ oz Vodka
1 oz red berries
1 oz Sweet & Sour mix
Splash of lemon/lime soft drink

Mix the ingredients in a Collins glass with ice, topped with lemon/lime soft drink. Add red berries as a garnish.

Marietta
1 ¼ oz Rosso Vermouth
Grapefruit juice

Pour Rosso Vermouth into a highball with ice. Top with grapefruit juice and add a grapefruit twist for garnish.

Darryl Beeson teaches certification classes for The International Sommelier Guild (www.internationalsommelier.com)