Cocktails are a lot of work, aren’t they? They require precision, in fact making a cocktail is much more like baking than say making a stew. If you don’t get the proportions right, it’ll taste all wrong. If you’re doing this at home, it’s fine for the first one or two and then I just can’t be bothered faffing around with a jigger, a pair of scales and teaspoon. I’d much rather pay someone else to make them so I can spend more time unsettling my friends with outlandish conspiracy theories.
Which is why I love vermouth, a mixture of herbs, spices, wine and brandy, it’s basically a ready mixed cocktail. Vermouth is going through a bit of a moment at the moment with new producers cropping up all over the place. There’s even two brothers making an vermouth in a garage in Forest Hill. Perfect for Londoners trying to cut down on their booze miles. This week I’m going a bit more further afield with the delicious Paso-Vermu from Spain. It’s made by an English couple in Somontano who also produce some very well-regarded wine and being sold by Tanner’s at a very reasonable £15.95. It’s much gentler and more wine-like, you can really taste the wine base, than say Martini Rosso with just a touch of bitterness at the end. It was rather overpowered by the Campari and gin in a negroni but made an excellent Gin and It (equal parts gin and ITalian vermouth with ice and orange.) The best way to drink it, however, is like Andie MacDowell in Groundhog Day, “on the rocks with a twist” and don’t care for a moment what the grumpy Bill Murrays of the world might think of it.