Say hola to vermouth for your next aperitivo.
There is a certain romance to the aperitivo/aperitif hours. The sun is setting and the promise of night is joyfully rolling in. It’s a perfect time to wet your whistle. But instead of reaching for that been-there-done-that Aperol Spritz (we still love you), why not try something a little trendier, a little sexier, and perhaps a little bit more Spanish? Friends, it’s about time you entered your vermouth era – or vermut in Spanish. That’s right, swap that Italian summer spritzing for some Barcelona dreaming.
So, what is vermouth? We’ve given you a recipe to make your own here and run through the details of vermouth before, but here’s a quick lowdown. Vermouth is wine that’s been fortified with extra alcohol, mixed with some sweet grape juice or sugar, and then jazzed up with a bunch of botanicals. You can use any kind of wine for it – white, rosé or red. And depending on what wine you start with, you get different types of vermouth: sweet (rosso), white (blanc), or dry. These days, white wine is usually the go-to base.
You’ve probably encountered vermouth in a Martini, Negroni, or even a Martinez, as it’s used to playing a supporting role. But it’s time for vermouth to take centre stage – this is a drink that shines just as beautifully on its own as it does in a mixed drink, so let’s give it the standing ovation it deserves. And with so many boutique, artisanal players on the market, finding a vermouth that floats your boat is more enjoyable than ever.
The other thing worth noting is that while vermouth’s ABV sits higher than wine, it’s still relatively low alcohol at around 15 to 18%. Even at the high end of that spectrum, 30mL of vermouth over ice (pop a green olive in there for good measure) will come out to around .45 of a standard drink, versus the one, two or more found in many cocktails.
So, let’s start drinking it the Spanish way – on the rocks, neat or topped with a touch of soda. Here are our picks of premium vermouths that we reckon will look great in your fridge or bar cart.
Click image to shop
1. Saison Red Vermouth
An exciting venture from one of Melbourne’s most beloved chefs, Dave Verheul’s Saison Vermouth ebbs and flows with the seasons. After trialling small batches in-house at CBD restaurant Embla, Dave took the must-not-be-named lockdowns as an opportunity to flex his vermouth muscles, launching his range with Blackcurrant Leaf, and following with a second edition of Summer Flowers in 2021. No two batches are the same – each is uniquely curated based on what’s in season, much like Embla’s seasonal menu.
Expect fresher, lighter ingredients in the summer months, and deeper, darker flavours in the winter – all sourced from organic or biodynamic farms in the Victorian countryside. The glass and labels are made from recycled material as well. We are extremely lucky to stock his Red Vermouth, which is a rosso vermouth made from Victorian moscato and shiraz, over-roasted hazelnuts, vanilla and two types of wormwood fortified with a high-quality base spirit. We recommend drinking this bad boy on the rocks or with a dash of soda. Serve this with a lovely bright slice of orange next to a plate of bright green Spanish olives.
2. Fot Li Vermut Rojo
Is there anything more Spanish than vermut served on the rocks with a wedge of orange and an skewered olive in it? We may as well be clicking castanets and bullfighting. Stereotypes aside, if, like us, you’re missing those Spanish tapas bars that pour vermut straight out of the barrel, then Fot Li’s Vermut Rojo is for you.
This vermouth will summon the streets of Barcelona to your living room, and leave you craving patatas bravas. Made in the sweet rosso vermouth style and boasting 19 different botanicals, it’s sweet (duh), herbaceous and oh-so delicious. Drink it Spanish-style in a tall glass with lots of ice, or in a short glass topped with soda. Just be sure to eat it with something salty, like anchovies on buttered toast or freshly fried calamari.
Click image to shop
Click image to shop
3. Causes & Cures Semi Dry White Vermouth
If you’re looking for something a little on the drier, whiter side, then go no further than Causes & Cures Semi Dry White Vermouth. It’s a beautiful expression of the category that is wonderfully citrusy and spicy yet appetisingly bitter.
This craft vermouth comes from Victoria and showcases botanicals grown in the Yarra Valley. Expect everything from wormwood, juniper, gentian, bay leaf and cinchona to Seville oranges, Meyer lemons, native limes, kumquats and orris root. This vermouth is slightly more on the bitter side, so we’d say it is best served after dinner as a little digestif.
4. Regal Rogue Daring Dry Australian Vermouth
Why daring, you ask? Well, take a sip and find out. This deliciously extra-dry Aussie product is packed full of flavour. Think lightly salty and savoury with a good hit of umami. Made from organic sauvignon blanc, it showcases some tasty local botanicals like native anise myrtle, quandong and native thyme bolstered by some spicy white pepper, gentian, olive leaf and juniper. It is earthy, salty and super herbaceous. We can see ourselves sipping this with a little dash of soda, short, in the sun any day.
Unlike our other vermouths that need that big hit of citrus with an orange wedge, this guy can be garnished with caper berries, green olives, pickles, some refreshing cucumber, or a lovely big sprig of thyme or sage. Oh, and definitely enjoy it next to those tiny weeny little crumbed fish that you can eat whole.
Click image to shop
Click image to shop
5. Maidenii Sweet Vermouth
How can we go past the Aussie fave, Maidenii? It’s practically a staple these days. This one, which is made in the sweet style, is rich and sweet (again, it’s in the name) without being overpoweringly so. It’s been made perfectly balanced and never crowds whatever base spirit it is being mixed with. And an excellent mixer it is, but for the same reason, it is also superb to drink by itself.
Keep it in the fridge and pour it out into a nice frosty glass with a big chunk of orange and a sprig of thyme, or pour it over some ice cubes and top it with a touch of soda. Either way, we think this bad boy deserves to be enjoyed next to a salty treat. Pretzels are our go-to or some good ol’ sea salt chippies with a sprinkling of paprika will do the trick, too.
