Sending the UK's cocktailist mixologalian types into a frenzy of anticipation, the famed Cocchi Americano has finally hit these shores. It's acclaimed as the most credible alternative to the long-discontinued Kina Lillet due to its high levels of cinchona, the fiercely bitter bark used to make quinine. This makes Cocchi Americano essential in recreating James Bond's Vesper Martini and the legendary Corpse Reviver #2 from The Savoy Cocktail Book.
A sweet red vermouth from the makers of G'Vine gin and Ciroc vodka, using Pineau des Charentes as part of the blend along with a whole host of herbs and spices. This produces a complex and compelling vermouth, with more savoury notes than you might expect.
The Extra Dry entry in La Quintinye's vermouth range. Taking inspiration from G'Vine gin's botanical heavy approach and the grape know-how of Ciroc vodka this combines Pineau de Charentes with white wine and herbs to procuce a complex and pleasingly dry aperitif that great for mixing or drinking over ice.
Cocchi Americano Rosa is a blend of two aromatic grape varieties, Brachetto and Malvasia herbs, fruits and spices. These include gentian, cinchona, ginger and rose petals. Enjoy with tonic or soda and grapefruit zest, or in sparkling wine.
Vermouth del Professore is produced by collaboration between Federico Ricatto, Carlos Quaglia and the Jerry Thomas Speakeasy in Rome. Jerry Thomas was a pioneering American 19th century bartender, considered to be the original mixologist and nicknamed "The Professor" and this vermouth is a homage to him.
A litre bottle of the classic English summer drink, Pimm's No.1 is an institution in the UK, where it is enjoyed with lemonade, mint and various fresh fruits. The quintessential ingredient for a successful garden party, Pimm's No.1 is gin-based and by far the most popular of the original six 'Cups'.
A half bottle of Marolo Chinato – an aromatised wine infused with (amongst others) cinchona, rhubarb, gentian, coriander, cinnamon and cloves, and then aged in small oak barrels. Best drunk on its own as an aperitif.
Well, it's not white vermouth and it's not red vermouth - so it must be amber vermouth! Traditionally only available from the producer, we are lucky to have it. Apparently, this is made in the same way as the standard offerings, with the addition of cinnamon and vanilla for extra richness and depth of flavour.