The Vermouth of Turin

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.  In 1786 the brothers unveiled Cinzano Rosso Vermouth. It quickly becoming known as “The Vermouth of Turin” and the drink of choice for the upper middle class of city.

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 some tested blends to shake up. 

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

Darryl Beeson teaches certification classes for The International Sommelier Guild and is American editor for www.wineontheweb.com.

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