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Without a doubt, one of the cities where the best vermouths are made is Reus (Tarragona, Catalonia, Spain).
Obviously, there are other brands and other cities, but choosing a vermouth from Reus is undoubtedly a guarantee of good flavor and aroma.
HISTORY: The first record of a similar precedent was by Hippocrates, the famous physician and philosopher of ancient Greece, who macerated wormwood flowers and dittany leaves in wine and obtained what in the Middle Ages was called "Hippocratic wine" or, simply, "herb wine."
While these preparations were very common throughout Europe as a method of preserving wine to delay signs of oxidation, it was not until the late 18th century that it became known as vermouth, when Antonio Benedetto Carpano began marketing his wine preparation with approximately 30 botanicals in the city of Turin, at that time part of the Duchy of Savoy.
Vermouth arrived in Spain in the late 19th century under the influence of various Italian entrepreneurs and producers, settling primarily in the wine-producing regions of Catalonia.
The arrival of this fortified wine will give rise to the recognition of the Catalan region (especially Barcelona and Reus), as well as its true origin in Madrid, as the birthplace of Spanish vermouth, with Perucchi being the first vermouth produced in Spain. (Source: Wikipedia)
Photo taken at the "La Cruz Blanca" brewery on Doctor Esquerdo Street in Madrid, Spain.
LOS MEJORES VERMUTS, 2025
Sin duda, una de las ciudades donde se hacen los mejores vermuts es Reus, (Tarragona, Cataluña, España).
Evidente hay otras marcas y otras ciudades, pero apostar por un vermut de Reus, es sin duda una garantía de buen sabor y aroma.
HISTORIA: El primer registro de un antecedente similar fue por Hipócrates, célebre médico y filósofo de la antigua Grecia quien puso a macerar en vino flores de ajenjo y hojas de díctamo y obtuvo lo que en la Edad Media fue llamado «vino hipocrático» o, sencillamente, «vino de hierbas».
Si bien estas preparaciones fueron muy habituales en toda Europa como un método para conservar el vino para que demore en presentar signos de oxidación, fue a fines del siglo XVIII que se empezó a conocer como vermouth, siendo Antonio Benedetto Carpano quien comenzó a comercializar su preparación de vino con un aproximado de 30 botánicos en la ciudad de Turin, por ese momento parte del Ducado de Saboya.
La llegada del vermouth a España se produce a finales del siglo XIX por influencia de distintos empresarios y productores italianos, asentándose sobre todo en las regiones vitivinícolas de Cataluña.
Por la entrada de este vino fortificado vendrá la consideración de la región catalana (sobre todo Barcelona y Reus) así como su verdadero inicio en Madrid, como cuna del vermut español, siendo Perucchi el primer vermut producido en España. (Fuente: Wikipedia)
Foto hecha en la cervecería "La Cruz Blanca" en la calle Doctor Esquerdo de Madrid, España.
Total Internal Reflection (TIR) is causing the double olive image
The Martinez cocktail, made with Old Tom gin, is a precursor to the modern martini. Hayman's uses recipe of "great-grandfather in 1863" from London, England, while Ransom is a "historically accurate revival" from Oregon, USA. Cocktails made with sweet vermouth results in a darker reddish libation than with dry vermouth.
The Ransom melds well with sweet vermouth and is a winning combination, whereas the Hayman's subtle sweetness is totally lost.
• 2.5 oz. (80 mL) Old Tom gin
• 0.5 oz. (20 mL) sweet vermouth
• 1 tsp. (5 mL) Maraschino
• 2 dashes Angostura bitters
Stir with ice in mixing glass and strain into a chilled cocktail glass.
A less sweet variation of Martinez cocktail, made with Old Tom gin, is a precursor to the martini. Ransom is a "historically accurate revival" from Oregon, USA, while Hayman's uses recipe of "great-grandfather in 1863" from London, England. Cocktails made with dry vermouth have a lighter reddish hue than with sweet vermouth.
The sweetness of Hayman's gin is pleasantly evident using dry vermouth, while that of Ransom is much less so.
• 2.5 oz. (80 mL) Old Tom gin
• 0.5 oz. (20 mL) dry vermouth
• 1 tsp. (5 mL) Maraschino
• 2 dashes Angostura bitters
Stir with ice in mixing glass and strain into a chilled cocktail glass.
March 2025.
Central London Outdoor Group (CLOG) weekend away in Seville.
Day trip to Jerez de la Frontera.
Source: LIFE Magazine
Published at: digitalposterarchive.com/alcohol/cinzano-ad-and-poster-co...
Source: Cosmopolitan Magazine
Published at: digitalposterarchive.com/alcohol/cinzano-ad-and-poster-co...
Source: LIFE Magazine
Published at: digitalposterarchive.com/alcohol/cinzano-ad-and-poster-co...
Source: Sports Illustrated Magazine
Published at: digitalposterarchive.com/alcohol/cinzano-ad-and-poster-co...
Source: LIFE Magazine
Published at: digitalposterarchive.com/alcohol/cinzano-ad-and-poster-co...
Source: LIFE Magazine
Published at: digitalposterarchive.com/alcohol/cinzano-ad-and-poster-co...
A close up of a refreshing glass of vermouth with ice and olive garnish. The sunlight enhances the vibrant colors, creating an inviting beverage scene.
A close up of a refreshing glass of vermouth with ice and olive garnish. The sunlight enhances the vibrant colors, creating an inviting beverage scene.
A man's hand holding a glass of vermouth with a slice of orange, capturing a refreshing and casual outdoor setting. Ideal for concepts of leisure, relaxation, and social gatherings.
A close up of two glasses filled with refreshing vermouth cocktails on a sunlit patio table, highlighting the vibrant colors and inviting ambiance.
Negronis, one of the great cocktails, so I’ve stocked the ingredients.
