A new set of American producers have turned their attention to vermouth, and very few of these bottlings resemble their European counterparts. We tasted our way through 20 examples to find our favorites: 12 delicious new-school American vermouths.
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A simple cocktail that lets an old ingredient shine.
It's often served pre-dinner, straight on the rocks with an orange twist, but Lillet Rouge is even better in this simple drink, mixed with fresh lemon and Bonal Gentiane Quina.
Lillet has released a few vintage bottlings in especially good years for white Bordeaux wines, and one of those, 2009, has just reached the market. The blend is aged for 12 months in French oak barrels that are 225 liters. (Regular Lillet is aged in large oak vats ranging from 8,000 liters to 20,000 liters.)
Before dinner, you need an apertif that quenches your thirst and gets your mouth watering: a bittersweet spritz made with Campari or Aperol is just the ticket. These effervescent drinks are especially refreshing on a hot day, and the perfect partner for a few predinner snacks.