Contents
Vermouth time
The vermouth craze seems to never cease and proof of this is its growing demand in hospitality establishments
With the arrival of spring, the increase in daylight hours and the increase in temperatures are once again in the forefront of customer demands at the bars and tables of hospitality establishments.
For years we have seen a proliferation of different producers of artisanal and industrial products, as well as the integration of many breweries of their traditional fermented products with their own vermouth or tinto de verano.
What if it is clear that the day of consumption par excellence is still Sunday, although not the only one …
The Great Vermouth Book is an excellent manual to delve into the history and making of this drink with 250 pages full of good advice and the history of the best of Vermouth or Vermouth
Do you want to know more about this drink?
It is Spain we have always taken as our own, surely due to the use that we have made for decades of the excellent preparations that serve us in the bars of the hospitality establishments, but it also has an important market share in countries such as France and Italy.
The young public is consuming it more and more, especially in the aperitif strip, and its way of pairing as well as the different possibilities of preparation or combined, make it versatile and modern at the same time.
The reference book that we present today is not recently published but offers an important singularity, the possibility of choosing between one of the “one hundred ways to take it”.
The author of this manual, is the Belgian journalist and writer François Monti, who although Flemish by origin has his residence in one of the cities where the drink acquires a special relevance, the city of Madrid.
The content of the Great Book of Vermouth
In its pages there is a clear ode or tribute to the world of cocktails, in the figure of bartenders, collecting interesting recipes from the best mixers that history has known.
We will discover inside the different types of Vermouth that there are, the ingredients are used for its elaboration, but above all how it should be consumed whether it is tap, bottles or in mixed drinks.
It is divided into nine chapters from its Introduction or the Botanical Prelude, going through its history, evolution and decline in past times, until reaching the production processes.
The gastronomic part comes from the hand of the pairing, with a select sample of different appetizers for each product, time and place, recreating the classic ritual to enjoy it.